One of our favorite desserts in the Caribbean is homemade ice cream and as a boy growing up on the islands, there was nothing better than the stuff our dad would make in his hand-crank ice cream pail (maker). After a delightful Sunday lunch in the heat of the Caribbean sun, we (brother and sisters.. sometimes visiting cousins) all gathered around my dad as he cranked his way to the perfectly frozen ice cream. He had this down to a science, even knowing how many turns on the handle will produced the perfectly frozen and creamy ice cream.
You’ll Need…
3 large mangoes (about 2 1/2 cups pulp)
1 can condensed milk (sweetened)
2 cups heavy cream
1 cup coconut milk
1 teaspoon vanilla
Notes. I pureed about 2 cups of the mango, then chopped the remaining 1/2 cup to give the ice cream some texture. You can also add some shredded coconut flakes to the mixture for an even more coconut presence. The mangoes must be fully ripe for ultimate sweetness and to allow for a smooth puree. If doing this recipe gluten free please go through the list of ingredients to ensure they meet with your specific gluten free dietary needs.
Wash, peel, dice and puree the mangoes. Do remember to leave back about 1/2 cup in chunky bits to give the ice cream some texture and delightful fruity surprises while enjoying this wonderful frozen treat. You can use a blender or potato masher to get the right consistency.
In a large blow, pour in the everything except the mango puree and give it a good whisk or use a hand blender. Then add the pureed and chunky mango pulp and again mix in well. Then place it in the fridge to chill for about 1-2 hrs. It will help the ice cream maker.
Basically all you have to do now is pour the liquid into your ice cream maker and proceed as you would normally do when making ice cream. In my case I have one of those electric makers which is lined with ice and topped with salt (old school) to maintain a consistent temperature.
If you’re using an ice cream maker as I did the key is to listen to the hum of the motor, as it thickens-up you’ll hear a difference (almost struggling) in the motor. However, only you will know how your machine works, so do as you would normally when making ice cream.
If you don’t have an ice cream maker you can place the liquid in the freezer (in a bowl) and give it a good mix every hour or two until it’s frozen. This will help it achieve a churned texture and not one large frozen block. Speaking about blocks.. as a kid our mom would place any extra ice cream base in ice trays and freeze as cubes. We called those frozen treats….wait… ice blocks!
This is excellent as it is and will have the texture similar to soft-serve. I like my homemade ice cream a bit more firm, so i usually place the ice cream in plastic freezer containers and put them in the freezer for about 1 hour to really stiffen up! Not only does it firm up, but it’s a good way to save some for later!
“This one can go on the restaurant’s menu” Caron mentioned after she had her first serving of this amazing coconut mango ice cream. Whenever a dish really stands out she always add it to our growing list of menu items for the day we open our restaurant.
Homemade ice cream continues to be a traditional desert enjoyed throughout the Caribbean, and I strongly encourage you to get your family involved. Not only is it a recipe you’ll easily get your children involved in making, but you’ll be able to control what goes in it and not feed them the processed stuff from the grocery store.As we used mango, you can use just about any fruit in season.
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Based on 5 Review(s)
Chris, I wanted to ask you this question since a very long time now, why don’t you ever answer any of my questions? I asked this question since the 15th of May 2016 and you never answered; it’s like you never cared. Question is below.
Chris can you please tell me where did you buy your ice cream maker? Thank you.
I just recently purchased mine from Walmart… but u can order it from Amazon, Target, or Academy.
Chris thank you for your wonderful recipes especially this mango-coconut ice cream;I made it and it was just delicious! And Chris can you please tell me where did you buy your ice cream maker? Thank you.
Hi, how big is the content of the condensed milk. In UK we have 379g tin, 405g tin, 450g tin, 1kg tin, squeezy bottle 450g? Did your other ice cream recipe which was great, so I am sure this one too will be equally good. Awaiting for your feedback, thanks
I believe it’s about 14oz
Mango,is a wonder fruit……hyour recipe is lovely,and it bought back memories of ilving in Trinidad …every other sunday was ice cream sunday…either,,mango,,coconut,or sour-sop ….and we also had an ice-cream maker like yours ,,except it was not electric …it churned by hand it was hard after awhile,,,but the end results and taste made up for that extra exercise ,,,thanks Querino
Hi Chris,I love watching you do your thing in the kitchen. As my son would say,”you have swag lol”. My mom use to make soursop ice cream for us every weekend when I was a child. Oh how I miss those day! Now I know I’m gonna have to buy an ice cream maker. Good fortune for you in your feature endeavors.
thanks for your kind support… I’m hoping to get my hands on a ripe/juicy soursop soon to make the very same ice cream you speak off. one of my faves for sure.
I love ice cream very much – will try this one when i get an ice cream maker.
Thanks for this lovely recipe.
Sounds like absolute heaven! I don’t have an ice cream maker, but I’m headed online for one right now! I cannot wait to try this….
H there, Just awesome recipes. So you provide a quick print of your recipes. Just the list of ingredients and method like a normal recipe would have. Sometimes it comes in handy for shopping and preparing the recipe as I do not like to have my ipad or mobile with me while I am cooking. Just a thought. (yes I am old school)
Thanks so much……for sharing Nancy
How much does this recipe yield? I need enough for 8 adults to accompany my dessert.
Hi Chris
I made the ice cream a couple of days ago. It is quite delicious but the next time I make it, I am going to try half milk and half cream. Also, I am going to put in a bit more of the coconut and a little less mango. I found that I could not taste the coconut at all.
Thank you for all the lovely recipes!
Happy Cooking
Pat
Great! Looks yummy.
You can also put it in a large freezer ziplock…put that in a bigger bag with ice cubes and salt…. shake for about 10 minutes and you have ice cream! Wear gloves or use pot holders as the outside of the bag will frost up and "burn" you. This is a good way to let everyone make their own serving.
Whenever that resturant opens up, then amma be coming to Canada. Love love love you Chris. Blessings to you an the family.
Love your recipes. Keep them coming.
chris thanks for sharing this. I'm usally the one to preapare the home made ice cream for ocassionally family gathering, this one will certainly be on my list.
Do you need an ice cream maker for this? Any alternative?
That's beautiful Chris. I remember my dad and grandpa making "crank bucket" ice cream with fresh blackberries or peaches during the summer. I like mine a bit more firm too, I always wanted the ice cream at the bottom of the container when they first took it out of the ice. . Thanks for the recipe.
Chris That's beautiful… "heaven fi tru!"