Plant-based · Plant-Based · Nº 43
Coconut & Mango
Plant-based mango
Mango and coconut are old companions in tropical desserts. The mango goes in raw and cold, so the finished scoop tastes like fruit first and cream second.
Prep + optional refrigerated aging + automatic cycle
Let’s make it.
From a balanced base to your first scoop.
Whisk the sucrose, glucose powder, dextrose, maltodextrin and stabilizer together.
Combine the coconut milk and water, warm to 113–122 °F (45–50 °C), rain in the dry mix while stirring, then heat to 185 °F (85 °C) and stir for 30 seconds off the heat.
Cool the base over an ice bath to 39 °F (4 °C). Add the raw mango puree and pulse an immersion blender only a few times to combine without dulling the fresh aroma.
Optional · Rest for better texture
(Optional, for better texture) Cover and refrigerate the liquid mix at 39 °F (4 °C) for up to 6 hours. Keep it in the refrigerator, not the freezer; it should remain cold, fluid, and pourable.
Stir in the lime juice with a hand whisk until evenly distributed; do not use a mechanical blender.
Pour the cold mixture into the Natridy Gelato Maker bowl, secure the lid, and press Start. The built-in compressor chills and churns automatically.
Optional · Firm up before serving
(Optional, for a firmer texture) Transfer the finished frozen dessert to a chilled container, cover, and freeze until firm. Before serving, let it soften until easily scoopable.
