Mango, Raspberry and Coconut Ice Cream Log

Ingredients

• 2 cups mango pulp
• 1 cup fresh raspberries
• 2 cups coconut cream
• 1 cup sugar
• 1 teaspoon vanilla extract
• 1/2 cup shredded coconut

Instructions

1. In a blender, blend the mango pulp and fresh raspberries until smooth.
2. In a large bowl, mix the coconut cream, sugar and vanilla extract until well-combined.
3. Add the mango and raspberry mixture to the coconut cream mixture and stir until evenly distributed.
4. Pour the mixture into a loaf pan lined with parchment paper.
5. Sprinkle the shredded coconut over the top of the mixture and gently press down.
6. Freeze for at least 4 hours or overnight.
7. Remove from the freezer and let sit for 5-10 minutes before slicing and serving.

Verdict

This mango, raspberry and coconut ice cream log is a perfect festive dessert for any occasion. The combination of sweet mango and tangy raspberries, along with the creamy coconut, creates a refreshing and delicious treat that will impress your guests.

Serving Suggestions

Drizzle some chocolate sauce over the top for an extra indulgent touch. Alternatively, serve with a side of fresh berries to complement the fruity flavors of the ice cream log.