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    You are in: Home / Recipes / Mango-Coconut-Saffron Ice Cream (No Egg) Recipe
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    Mango-Coconut-Saffron Ice Cream (No Egg)

    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    10 mins

    25 mins

    Loveblumes's Note:

    I love ice-cream but not the fuss of making a custard base. I combined 2 different recipes and added saffron to come up with a tropical, exotic, decadent delight! You can leave out the toasted coconut and/or saffron if you like, but why would you???!!! You can find canned mango pulp in East Indian markets. Fresh, sweet pureed mangoes would also work, I imagine. If you go that route, add about 1 tablespoon of fresh lime juice.

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    Serves: 8-10



    Units: US | Metric


    1. 1
      In a small sauce pan, warm 1 cup heavy cream, do not boil. Add the saffron strands if using. The cream will take on a pretty yellow-orangeish color. Add the sugar and stir just until sugar is dissolved. In a medium bowl whisk all other ingredients together. Stir or whisk in the saffron infused cream. Cover and chill completely in refrigerator (all day or over night, preferably). Freeze in ice-cream maker and enjoy immediately or when firm. Tip: after it firms up, remove from freezer about 5 minutes before scooping so it is easier to scoop. Delicious!

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    Nutritional Facts for Mango-Coconut-Saffron Ice Cream (No Egg)

    Serving Size: 1 (103 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 424.5
    Calories from Fat 243
    Total Fat 27.0 g
    Saturated Fat 20.0 g
    Cholesterol 61.2 mg
    Sodium 36.6 mg
    Total Carbohydrate 43.6 g
    Dietary Fiber 0.9 g
    Sugars 40.7 g
    Protein 1.8 g

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