Mango Coconut Saffron Ice Cream No Egg
Indulge in the tropical decadence of Mango Coconut Saffron Ice Cream, a luxurious, egg-free dessert that bursts with exotic flavors and creamy bliss. This recipe pairs the sweetness of ripe mangoes with the velvety richness of coconut milk and cream, while a delicate saffron infusion adds an aromatic twist and stunning golden hue. With just 15 minutes of prep time and options for both ice cream maker and no-churn methods, it’s perfect for everyone from beginner cooks to seasoned dessert enthusiasts. The addition of fresh lime juice brightens the flavors, while vanilla extract ties everything together for an irresistibly smooth finish. Dairy-free and vegan-friendly when made with coconut cream, this homemade ice cream is a must-try summer treat that’s as beautiful as it is delicious. Garnish with saffron strands for a sophisticated presentation that’s sure to impress!
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Recipe Information
Ingredients
- 2 cups Ripe mangoes (peeled and diced)
- 1 cup Coconut milk (full-fat)
- 1 cup Heavy cream or coconut cream
- 0.5 cup Granulated sugar
- 1 tablespoon Fresh lime juice
- 0.25 teaspoon Saffron strands
- 2 tablespoons Warm coconut milk (for saffron infusion)
- 1 teaspoon Vanilla extract
Instructions
1. Begin by preparing the saffron infusion: In a small bowl, add the saffron strands to 2 tablespoons of warm coconut milk and let it sit for 10 minutes to release the color and aroma.
2. In a blender, add the peeled and diced ripe mangoes, coconut milk, heavy cream (or coconut cream for a dairy-free option), granulated sugar, lime juice, and vanilla extract.
3. Add the saffron-infused coconut milk to the blender. Blend everything together until smooth and creamy.
4. Taste the mixture and adjust the sweetness, if needed, by adding more sugar or lime juice.
5. Pour the ice cream mixture into a chilled mixing bowl. Cover the bowl with plastic wrap and refrigerate for 1-2 hours to cool completely.
6. If using an ice cream maker, transfer the chilled mixture to the machine and churn according to the manufacturer's instructions (usually 20-25 minutes). Proceed to Step 8.
7. If making without an ice cream maker, pour the mixture into a shallow freezer-safe container. Place in the freezer and whisk every 30 minutes for the first 2-3 hours to break up ice crystals and ensure creaminess.
8. Once the ice cream has a smooth, scoopable consistency, transfer it to an airtight container and freeze for an additional 3-4 hours, or until fully set.
9. Serve the Mango Coconut Saffron Ice Cream in bowls or cones and garnish with a few saffron strands for an elegant touch. Enjoy!
Nutrition Facts
Calories |
2081 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 146.9 g | 188% | |
| Saturated Fat | 109.4 g | 547% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 268 mg | 89% | |
| Sodium | 124 mg | 5% | |
| Total Carbohydrate | 193.4 g | 70% | |
| Dietary Fiber | 12.5 g | 45% | |
| Total Sugars | 181.2 g | ||
| Protein | 14.1 g | 28% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 253 mg | 19% | |
| Iron | 8.6 mg | 48% | |
| Potassium | 1562 mg | 33% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
