Introduction
Dreaming of a creamy, refreshing dessert that tastes like a tropical getaway? This Coconut Mango Ice Cream is lusciously smooth, naturally sweet, and 100% dairy-free—made with just 4 simple ingredients!
Perfect for hot summer days or anytime you crave a light yet indulgent treat, this ice cream combines the richness of coconut milk with the vibrant sweetness of ripe mangoes. No ice cream maker? No problem! This recipe works with or without one.
Why You’ll Love This Coconut Mango Ice Cream
Dairy-Free & Vegan – Made with coconut milk, no cream needed.
No Churn Option – Works without an ice cream maker.
Naturally Sweetened – Just fruit and a touch of honey (or maple syrup).
Tropical Flavor Bomb – Creamy coconut + juicy mango = paradise in every bite.
Step-by-Step Coconut Mango Ice Cream Recipe
Step 1: Gather Your Ingredients
For the Ice Cream:
- 2 cups ripe mango (fresh or frozen, puréed)
- 1 (14 oz) can full-fat coconut milk (chilled overnight)
- 2-3 tbsp honey or maple syrup (adjust to taste)
- 1 tsp vanilla extract (optional)
Optional Add-Ins:
- 1 tbsp lime juice (for brightness)
- 1/4 tsp cardamom or cinnamon (for warmth)
- Toasted coconut flakes (for crunch)
Step 2: Make the Ice Cream Base
Blend the Mango
- Purée mango in a blender until smooth. Set aside.
Whip the Coconut Milk
- Scoop out the thick coconut cream from the can (discard watery liquid or save for smoothies).
- Whip with honey/maple syrup and vanilla until creamy.
Combine & Freeze
- Gently fold mango purée into the coconut cream.
- Pour into a loaf pan or freezer-safe container.
- Freeze for 4-6 hours (or overnight).
For Creamier Texture (Optional):
- Every 1-2 hours, stir the mixture to prevent ice crystals.
- Or, use an ice cream maker for 20-25 minutes before freezing.
Step 3: Serve & Enjoy!
Serving Tips:
- Let sit at room temperature for 5-10 minutes before scooping.
- Top with fresh mango chunks, toasted coconut, or lime zest.
Tips for the Best Coconut Mango Ice Cream
Use Full-Fat Coconut Milk – Light coconut milk won’t whip properly.
Pick Ripe Mangoes – The sweeter the mango, the better the flavor.
Pre-Chill Your Bowl – Helps the coconut cream whip faster.
Add a Splash of Rum (Optional) – Prevents over-hardening.
Common Mistakes to Avoid:
Using Watery Coconut Milk – Shake the can; if it sloshes, it’s too thin.
Skipping the Whipping Step – Makes the ice cream icy instead of creamy.
Over-Blending – Can incorporate too much air, altering texture.
FAQs About Coconut Mango Ice Cream
Q: Can I use frozen mango?
A: Yes! Thaw slightly before blending.
Q: How long does it last?
A: Up to 2 weeks in the freezer (cover tightly to prevent freezer burn).
Q: Can I make it sugar-free?
A: Yes! Omit sweetener or use stevia (adjust to taste).
Q: Why is my ice cream too hard?
A: It may need more fat (add coconut cream) or a bit of alcohol (1 tbsp vodka works).
Conclusion
This Coconut Mango Ice Cream is a dreamy, dairy-free dessert that’s bursting with tropical flavor. Easy to make and endlessly customizable, it’s the perfect way to cool down with a taste of sunshine.
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Coconut Mango Ice Cream: A Tropical, Dairy-Free Delight
Description
Indulge in the exotic flavors of this Coconut Mango Ice Cream, combining creamy coconut milk and sweet, ripe mangoes. This dairy-free and vegan-friendly dessert is the perfect way to enjoy a taste of the tropics anytime!
Ingredients
2 cups ripe mango chunks (fresh or frozen)
1 can (14 oz) full-fat coconut milk
1/4 cup maple syrup or honey (for non-vegan option)
1 tsp vanilla extract
Pinch of salt
Instructions
In a blender, combine the ripe mango chunks, coconut milk, maple syrup or honey, vanilla extract, and a pinch of salt.
Blend until the mixture is smooth and creamy.
Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions, usually about 20-25 minutes.
If you don’t have an ice cream maker, pour the mixture into a shallow dish and freeze. Every 30 minutes, stir vigorously with a fork to break up ice crystals until fully frozen, about 3-4 hours.
Once churned, transfer the ice cream to an airtight container and freeze for at least 2 hours for a firmer texture.
Scoop and serve, garnishing with fresh mango slices or shredded coconut if desired.
Notes
This Coconut Mango Ice Cream is a delightful and refreshing dessert that brings the flavors of the tropics right to your home. Perfect for a sunny day, it’s a treat everyone will love. Enjoy every creamy, fruity bite!
