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Mango- Coconut- Saffron Ice

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Ingredients

Adjust Servings:

	12 ounces heavy cream
	1/2 cup sugar
	3/4 - 1 cup mango pulp or 3/4-1 cup mango puree
	1 (13 1/2 ounce) can coconut milk
	2 tablespoons malibu rum
	2 teaspoons vanilla extract
	3 - 4 saffron threads (optional)
	1/3 cup coconut lightly toasted in a dry skillet or sauce pan (optional)

Nutritional information

424.6

Calories

243 g

Calories From Fat

27 g

Total Fat

20.1 g

Saturated Fat

61.2 mg

Cholesterol

36.7 mg

Sodium

43.6 g

Carbs

0.9 g

Dietary Fiber

40.8 g

Sugars

1.9 g

Protein

103g

Serving Size

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Mango- Coconut- Saffron Ice

Name: Mango- Coconut- Saffron Ice
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 8-10
Cuisine: Indian
Ingredients: : 12; : 1/2; : 3/4 - 1; : 1; : 2; : 2; : 3 - 4; : 1/3

Features:

Cuisine:

Indian

I'm always drawn to recipes with lots of colors.

55 min
Serves 8
Easy

Ingredients

12
1/2
3/4 - 1
1
2
2
3 - 4
1/3

Directions

Mango-Coconut-Saffron Ice Cream (No Egg)

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Steps

Done

In a Small Sauce Pan, Warm 1 Cup Heavy Cream, Do not Boil. Add the Saffron Strands If Using. the Cream Will Take on a Pretty Yellow-Orangeish Color. Add the Sugar and Stir Just Until Sugar Is Dissolved. in a Medium Bowl Whisk All Other Ingredients Together. Stir or Whisk in the Saffron Infused Cream. Cover and Chill Completely in Refrigerator (all Day or Over Night, Preferably). Freeze in Ice-Cream Maker and Enjoy Immediately or When Firm. Tip: After It Firms Up, Remove from Freezer About 5 Minutes Before Scooping So It Is Easier to Scoop. Delicious!