Mango season is here—mangoes are everywhere, and even my neighbors’ trees are heavy with fruit. As a result, I got some mangoes from my neighbors, and I’m so happy to have received so many for free. We can now easily find a variety of delicious mangoes at the market. Well, since I often make them into juice, today I plan to turn them into something different. Namely, turning them into something cold and refreshing, of course.
Mango Ice Cream
Mango ice cream, or known in Indonesia as mango sorbet, is a frozen mango treat made into ice cream. The preparation is very easy and will result in a special, soft, and incredibly delicious ice cream.
Of course, since this is a vegan ice cream recipe, we don’t use milk but instead use coconut milk that’s been cooked first. To achieve that smooth texture, I chose to blend all the ingredients quickly. Unfortunately, I didn’t use any additional ingredients like a stabilizer. Even though the ingredients are simple and don’t use milk, the taste is amazing in my opinion. Curious about the steps? Let’s take a look below.
Ingredients
300 ml coconut milk
2 tablespoons cornstarch
3 tablespoons granulated sugar
¼ teaspoon salt
Small mango pieces, to taste
Msking Procedure
First, cook the coconut milk with the sugar and salt in a pot until it comes to a full boil.
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Then, mix the cornstarch with a small amount of the remaining coconut milk, and add it to the simmering coconut milk while stirring.
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Once the cornstarch mixture has thickened, let it cool to room temperature. Then, process the mangoes in a food processor.
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Once they’re partially processed, add the cooked coconut milk mixture.
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Next, prepare a mold, pour the mixture into it, and freeze until solid.Don’t forget to top it with sliced mango.
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Serving Suggestions
Serve over mango slices or enjoy it as is, and top with colorful sprinkles for a beautiful presentation. When freezing, make sure it doesn’t get too hard. Freeze for about 3 hours for a beautiful, incredibly soft texture. I really love how soft it is—not too dense.
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For those of you who want to make mango sorbet, try this method—it’s very practical and simple to make. And for those of you wondering how to use up mangoes, I think this will be an interesting idea; besides being healthy, you can serve this sorbet to your family.
About The Author
Welcome to this blog, I have a real name "Nurul", who comes from Indonesia. I have several hobbies, reading, writing, gardening, I also love food and cooking, even art related. And the most interesting one is spending the whole day traveling. From those hobbies, I will share some inspiring content for all of you, I hope you like my blog, please and reblog this post if you like it!.
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This post has been shared on Reddit by @nurfay through the HivePosh initiative.
You are so lucky to received free mangoes, mangoes are si yummy and this recipe looks super tasty 🤤🤤
You're right—mango ice cream is really delicious. Especially when it's made from free mangoes—it's even more delicious.
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How lovely to hear that mango season has arrived and that you’ve been able to enjoy this bounty thanks to your neighbours. This generous gesture is a wonderful reminder of the bond we share within our community.
Turning those mangoes into a vegan sorbet is a brilliant idea. Choosing to use coconut milk instead of dairy highlights creativity and adaptability in the kitchen, showing that simple things can be extraordinary. Your focus on quick preparation reflects practical wisdom: sometimes, the essence of flavours lies in the purity of the ingredients.
I hope this mango sorbet is not only refreshing, but also brings you moments of joy and satisfaction. Cooking is an art that brings people together, and your willingness to experiment will surely inspire others to explore new possibilities. Enjoy every spoonful!
This is creativity in practice, keep it up.
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