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Author Notes: This is a non custard ice cream that takes minutes to prep and goes straight into the freezer. It also uses cream of coconut (that sweet stuff you use in pina coladas, not coconut milk) in place of sugar. Feel free to replace the mango with pineapple for a different flavor —David
cups ripe mango coarsely chopped (about 2 medium mangos)
cup dark rum
14 oz. can cream of coconut
cups sweetened flaked coconut, toasted
- Put mango in small pie pan or pyrex dish. Sprinkle with sugar and pour rum over top. Roast in 400 oven for 5-10 minutes.
- add cream, milk and half of mangos to blender and blend. Stir in cream of coconut and pinch of salt.
- add to ice cream freezer and process. When you have soft ice cream stir in 2nd half of mangos and toasted coconut and place in freezer.
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