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!