Coconut milk mango ice cream

While the temperature in Bangalore are soaring high, one can't have enough of ice creams and chillers. But why to limit yourself to the ice-creams with colors and flavoring if you can just whip together one at home with a handful of natural ingredients and healthier alternatives. If you want to relish the mango ice cream in this summer but keeping a tab on calories it adds up, this coconut mango ice-cream is just the right choice for you. It does need sometime to churn every half hour so make sure you start with the recipe when you are at home for next couple of hours but then that's all the efforts you would need. Also try to use the sweetest mangoes available to cut on the extra sweetness you would need from condensed milk. I used Alphonso but that wasn't very sweet.
Well this is my first attempt to try anything with coconut milk and look like I am going to try a lot many things with this now. So stay tuned!

Ingredients:

200 ml coconut milk
2 tablespoons sweetened condensed milk
1 cup puree from 1 large mango

Recipe:

Chill the coconut milk in refrigerator overnight. Blend the coconut milk using handle blender using whipping blades until it form peaks. This would take around 5 minutes.
Add the condensed milk and mango puree and blend together.
Pour in a flat bowl and spread. Keep in freezer.
Now the trick to not let the crystals form in ice cream is to keep churning it every half an hour initially for about 4 times. After every 30 minutes as the ice-cream becomes a little firm, churn it with a spoon and keep it back in freezer. It will set in around 4 hours depending on your fridge.