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Recipe: Mango Colada Ice Cream (blender and ice cream machine)

Desserts - Frozen
MANGO COLADA ICE CREAM

"Based on the famous cocktail, this ice cream will take you straight to the islands. For a nonalcoholic version, just leave out the rum."

1 cup very ripe mango, cubed*
1/4 cup sugar
1 (15 ounce) can sweetened coconut cream
1 cup heavy whipping cream
2 tablespoons rum (optional)

In a blender, puree the mango and the sugar until completely smooth.

In a medium bowl, whisk together the mango puree, coconut cream, heavy cream and rum.

Process with an ice cream maker according to the product's directions. After the ice cream is churned and soft frozen, transfer to a container with a tight-fitting lid and freeze until completely hardened, 1 to 2 hours.

Because this ice cream has alcohol in it, it will melt faster at room temperature, so be sure to serve it right after scooping.

*If you can't find very ripe mango, use the same amount of frozen mango, but thaw it before using in the recipe.

Makes 1 quart
Source: Alison Ladman, Associated Press, August 24, 2011
MsgID: 1112168
Shared by: Betsy at Recipelink.com
Board: Cooking with Appliances at Recipelink.com
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