Coconut Ice Cream with Fresh Mango

Preparation info

  • Difficulty


  • Serves


Appears in

The Great Ice Cream Book

The Great Ice Cream Book

By Jon Croft

Published 1984

  • About
Beechfield House,

Chef/proprietor Peter Crawford-Rolt


  • 8 egg yolks
  • 11 oz. (300 g.) castor sugar
  • 1 pint (575 ml.) milk
  • 1 pint (575 ml.) cream
  • 1 x 15 oz. (425 g.) tin Cream of Coconut
  • 8 mangoes
  • toasted dessicated coconut for garnish


Bring the milk and cream to the boil.

Whisk the sugar and egg yolks together and whisk into the just boiled milk and cream. Return to a gentle heat, stirring constantly, until the custard coats the back of a wooden spoon. Allow to cool and stir in the can of Cream of Coconut. Place into ice cream machine or deep freeze. If using deep freeze, bring out from time to time and stir.

To serve, cut the mangoes in half, either side of the stone, and carefully cut the flesh out from the halves with a grapefruit knife, keeping the skin intact. Scoop the ice cream into the empty skins and sprinkle with the dessicated coconut. Slice the mango flesh and arrange in a fan around the ice cream.