200g of mango meat , 100ml/g of coconut milk, 80g of sugar, 2 tablespoons of lemon juice, 120ml/g of whipped cream

Mango coconut ice cream practice steps:

1. Mango peeled and de-veined, of which 150g in the shape of a random, and the last to be beaten into a puree.

2. 50 grams cut into 1cm pieces. If you like the taste of frozen mango discretionary increase to 100 grams can also be.

3. Put the mango, coconut milk, sugar and lemon juice from 1 into a food processor/juicer/blender and puree

4. Put the mango puree mixture into a large bowl, cover with plastic wrap and place in the freezer for about 4 hours.

5. Pour the whipped cream into the frozen mango puree and mix well with an electric whisk. Put into the freezer, every 40 minutes or so, the ice cream paste is about to freeze the state of the ice cream paste is taken out and stirred with an electric whisk, repeated 2-3 times, until the ice cream paste is smooth when the last addition of diced mango roughly stirred (with a mixing knife can be), you can put directly into the refrigerator until frozen can be eaten.