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Eat this frosty colada with a spoon

Based on the famous cocktail, this ice cream will take you straight to the islands. If you can't find very ripe mango, use the same amount of frozen mango, but thaw it before using in the recipe.

Mango Colada Ice Cream

1 cup very ripe mango, cubed

1/4 cup sugar

15 ounce can sweetened coconut cream

1 cup heavy cream

2 tablespoons rum

In a blender, puree the mango and the sugar until completely smooth. In a medium bowl, whisk together the mango puree, coconut cream, heavy cream and rum.

Process with an ice cream maker according to the product's directions. After the ice cream is churned and soft frozen, transfer to a container with a tight-fitting lid and freeze until completely hardened, 1 to 2 hours.

Makes 1 quart.

Because this ice cream has alcohol in it, it will melt faster at room temperature, so be sure to serve it right after scooping. For a nonalcoholic version, just leave out the rum.

Per 1/2 cup serving (values are rounded to the nearest whole number): 330 calories; 178 calories from fat (54 percent of total calories); 20g fat (15g saturated; no trans fats); 41mg cholesterol; 37g carbohydrate; 1g protein; no fiber; 31mg sodium.

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