Homemade Chocolate Filled Mango Ice Cream: A Delicious Tropical Treat
If you're looking for a refreshing dessert that combines the tropical sweetness of mango with the rich indulgence of chocolate, this unique ice cream recipe is exactly what you need.
Servings: 6
Ingredients
- For the Chocolate Center:
- 1/2 cup dark chocolate chopped
- 1 tablespoon cocoa powder
- For the Mango Ice Cream:
- 1 cup mango pulp
- 1 cup raw cashews
- 1/2 cup sweetened condensed milk
- 1 cup coconut milk
- 1 teaspoon vanilla extract
Instructions
- Prepare the Chocolate Core:
- Place a spatula in the center of a clean kitchen cloth
- Wrap the cloth tightly around the spatula and twist to create a cylindrical shape
- Carefully remove the spatula while keeping the cloth twisted (this creates a hollow space inside)
- Combine chopped dark chocolate and cocoa powder in a heat-safe bowl
- Melt the chocolate mixture using a double boiler method, stirring until smooth
- Pour the melted chocolate into the hollow space in the twisted cloth
- Refrigerate for 10 minutes until the chocolate hardens
- Make the Mango Ice Cream Base:
- Add mango pulp, cashews, condensed milk, coconut milk, and vanilla extract to a blender
- Blend all ingredients until completely smooth and creamy
- Taste and adjust sweetness if needed
- Assemble the Ice Cream:
- Remove the chocolate-filled cloth from the refrigerator
- Carefully unwrap the cloth from the hardened chocolate
- Place the chocolate cylinder in your container
- Pour the mango mixture around and over the chocolate, filling all gaps
- Tap the container gently on the counter to release air bubbles
- Cover and freeze for 7-8 hours or overnight until firm
- Serve:
- Remove from freezer and let sit for 2-3 minutes before scooping
- Scoop and enjoy the surprise chocolate center in every serving