Tender Coconut and Mango Ice cream Recipe

Name: Tender Coconut and Mango Ice cream
Prep time: 510 min
Cook time: 5 min
Total time: 515 min
Yield: 4 - 5
Cuisine: Dessert
Ingredients: ¾ Tin - Nestlé MILKMAID; 100 g - Crushed Biscuits; 150 g - Butter; 1 Tbsp - Cocoa Powder; 200 g - Cream Cheese; 1 - Vanilla Essence; 1 Cup - Chocolate Curls; 5 – 6 - Cherries; 1 Tsp - Salt; 200 g - Dark Chocolate

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Ingredients

¾ TinNestlé MILKMAID

100 gCrushed Biscuits

150 gButter

1 TbspCocoa Powder

200 gCream Cheese

1Vanilla Essence

1 CupChocolate Curls

5 – 6 Cherries

1 TspSalt

200 gDark Chocolate

How to make Tender Coconut and Mango Ice cream

Step 1: In a mixer bowl, blend the coconut malai with 2-3 tablespoons of tender coconut water to make a fine paste.
Step 2: Puree the fresh mangoes.
Step 3: In a bowl, blend 1 cup of whipped cream until it doubles in size.
Step 4: Add ½ cup (125 ml) of Nestlé MILKMAID mini and the coconut malai paste (adjust quantity to taste).
Step 5: Mix gently with a blender, avoiding overmixing.
Step 6: Fold in some chopped tender coconut pieces.
Step 7: Pour the mixture into an ice cream tin or box.
Step 8: Top with mango puree and create a swirl pattern using a toothpick.
Step 9: Freeze for 8-10 hours.