Mango Coconut Saffron Ice Cream No Egg Recipe

Name: Mango Coconut Saffron Ice Cream No Egg
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: Serves 1 or more
Ingredients: 1 cup (240ml) heavy cream; 1/2 cup (100g) granulated sugar; 1 cup (200g) mango pulp (fresh or canned); 1 (13.5 oz) can full-fat coconut milk; Malibu Rum; Vanilla Extract; Saffron Threads; Coconut

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!

Prep Time 20 mins

Cook Time 35 mins

Calories 424.6 kcal

Protein 3g

Rating 5.0 (1 Reviews)

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Mango Coconut Saffron Ice Cream No Egg

1 cup (240ml) heavy cream
1/2 cup (100g) granulated sugar
1 cup (200g) mango pulp (fresh or canned)
1 (13.5 oz) can full-fat coconut milk
Malibu Rum
Vanilla Extract
Saffron Threads
Coconut

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How to Make Mango Coconut Saffron Ice Cream No Egg

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