Name: Mango Coconut Ice Cream
Yield: Makes about 1 1/2 quarts
Ingredients: 1 1/4 cups canned mango purée; 3/4 cup well-stirred canned unsweetened coconut milk; 1/2 cup heavy cream; 2 tablespoons light corn syrup; 1 tablespoon fresh lemon juice; 1/4 teaspoon vanilla; 1 cup whole milk; 2 large egg yolks; 1/2 cup sugar; an instant-read thermometer; an ice cream maker

In Thailand, mangoes often appear on the table for dessert — served both on their own and incorporated into a sweetened sticky rice. If you can't get your hands on really good mangoes, you'll find that canned mango purée delivers the best flavor for this ice cream. However, many canned brands taste like peaches, so we recommend Ratna brand, which uses Alphonso mangoes, an Indian cultivar renowned for its bright orange flesh and very intense flavor. Ka-Me brand is a runner-up — the recipe will work fine, but the color and flavor will not be as intense.

Active time: 45 min Start to finish: 17 3/4 hr (includes chilling and freezing)

Cooks' note:

Ice cream can be made 3 days ahead.

Recipe notes

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