Coconut Mango Ice Cream

As a kid growing up in Singapore, one of the things I looked forward to most was the ice-cream cycle-cart that used to come around after school. Almost every neighbourhood has it’s resident ice-cream vendor. You’d have to tell the ice-cream vendor how much ice-cream you wanted, and for a child 20 cents worth of ice cream was more than enough.

The flavours were listed on a dingy laminated chart, that hung off the side of his umbrella, and the vendor would dig deep into his cooler bucket, pull out a carton of ice-cream and cut off or scoop out the required amount. If you didn’t fancy a cone, you could have ice-cream served sandwiched between 2 wafers or tucked into a slice of soft white bread.

Photo from

During our last trip to Singapore, I introduced Mangy to the ice-cream of my childhood, cheap, tasty and so-satisfying in that humid hot weather. Mangy went crazy over the Mango flavoured ice-cream and had a wafer sandwich almost everyday.

Back in Melbourne, we’ve been lucky to find Mangoes in season in the markets, and I decided I’ll make a batch of Mango ice-cream and re-create the wafer sandwich. This ice-cream is fantastic, give it a go!

You’ll need:
4 small very ripe mangoes
1 can of Carnation Light and Creamy Coconut Milk
1 can of condensed milk

Peel mangoes, remove seed. In a blender, puree mango fruit, coconut milk and condensed milk. Pour mixture into your ice cream maker. Follow¬†manufacturer’s instructions. Freeze ice cream until ready to eat. Enjoy!

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