Mango Coconut Saffron Ice Cream No Egg Rezept

Escape to the tropics with this decadent Mango Coconut Saffron Ice Cream! This easy no-egg recipe combines the creamy richness of coconut milk with the sweet tang of mango and the exotic warmth of saffron. No custard base needed! Perfect for a hot summer day or a special treat any time. Made with simple ingredients and minimal fuss, this ice cream is a delightful explosion of tropical flavors. Find canned mango pulp in Asian markets or use fresh, sweet mangoes (add 1 tbsp lime juice if using fresh mangoes). Even better with toasted coconut!

Vorbereitung 20 Min.
Kochzeit 35 Min.
Kalorien 424.6 kcal
Eiweiß 3g
Bewertung Sei der Erste
Mango Coconut Saffron Ice Cream No Egg 70

Rezept Aktionen

Dieses Rezept teilen:

Rezept Autor

Forktionary-Redaktionsküchenteam

Das Forktionary-Küchenteam

Übernommen von Food.com und von Forktionary getestet und standardisiert.

Zutaten für Mango Coconut Saffron Ice Cream No Egg

Cook Smarter with Sous, Your Kitchen Companion

Missing an ingredient for this Mango Coconut Saffron Ice Cream No Egg? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.

Zubereitung von Mango Coconut Saffron Ice Cream No Egg

  1. In a small saucepan, gently heat 1 cup (240ml) heavy cream over medium-low heat. Do not boil.
  2. Add 1/4 teaspoon saffron threads (optional). Stir gently.
  3. Continue heating until the cream turns a beautiful yellow-orange color (about 2 minutes).
  4. Remove from heat and stir in 1/2 cup (100g) granulated sugar until completely dissolved.
  5. In a medium bowl, whisk together 1 (13.5 oz) can full-fat coconut milk, 1 cup (200g) mango pulp (fresh or canned), 1/4 cup (30g) toasted coconut flakes (optional), and 1/4 teaspoon vanilla extract.
  6. Gradually whisk the warm saffron-infused cream into the coconut mixture until well combined.
  7. Cover the bowl and refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to meld.
  8. Churn the mixture in an ice cream maker according to the manufacturer's instructions.
  9. Once churned, transfer the ice cream to an airtight container and freeze for at least 2 hours to firm up before serving.
  10. Enjoy your exotic and delicious homemade ice cream!

Nutrition Information (Approximate per serving)

Sodium

1 g

Sugar

163g

Fat

100g

Carbs

14g

Recipe Categories (Choose a category and find related recipes!)

Sweets & Sides Desserts Asian Thai Indian Caribbean Vegetarian Gluten Free Summer Recipes

Recipe Tags (Choose a tag and find related recipes!)

60 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion Desserts Fruit Indian Easy Beginner Cook Dinner Party Holiday Event Dietary Gluten Free Egg Free Free Of Something Coconut Tropical Fruit Mango 3 Steps Or Less Nut Free

Häufig gestellte Fragen

Wie lange dauert die Zubereitung von Mango Coconut Saffron Ice Cream No Egg?

Mango Coconut Saffron Ice Cream No Egg dauert insgesamt etwa 55 Minuten – ungefähr 20 Minuten Vorbereitung und 35 Minuten Kochzeit.

Wie viele Kalorien hat Mango Coconut Saffron Ice Cream No Egg?

Mango Coconut Saffron Ice Cream No Egg hat etwa 424.6 Kalorien pro Portion, mit ungefähr 3 g Eiweiß, 14 g Kohlenhydraten und 41 g Fett.

Welche Zutaten brauche ich für Mango Coconut Saffron Ice Cream No Egg?

Die wichtigsten Zutaten für Mango Coconut Saffron Ice Cream No Egg sind Heavy Cream, Sugar, Mango Pulp, Coconut Milk, Malibu Rum, Vanilla Extract. Die vollständige Liste mit Mengenangaben findest du oben.

Bewertungen

Noch keine Bewertungen – sei der Erste, der seine Meinung zu diesem Rezept teilt!

Bewertung schreiben