Creamy Mango Coconut Ice Cream

Prep Time 15 mins
Cook Time 5 mins
Rest Time 6 hrs
Total Time 6 hrs 20 mins
Cuisine:
Courses:
Difficulty: Beginner
Servings: 6
Best Season: Summer
Description

This creamy mango coconut ice cream is a rich, tropical dessert made with ripe mangoes and smooth coconut milk. Naturally sweet, refreshing, and dairy-free, this easy homemade ice cream is perfect for hot days and requires minimal ingredients for maximum flavor.

Ingredients
    For the Mango Base
  • 2 cups ripe mango flesh (fresh or frozen, chopped)
  • 1/2 cup sugar (adjust based on sweetness of mangoes)
  • 1 tbsp lemon juice (freshly squeezed)
    • For the Creamy Coconut Mix
  • 1 can (400 ml) full-fat coconut milk
  • 1/2 cup coconut cream (for extra richness)
  • 1 tsp vanilla extract
    • Optional Add-ins
  • 2 tbsp shredded coconut (lightly toasted)
  • 1 tbsp honey (optional, for added sweetness)
Instructions
    Prepare the Mango Puree
  1. 1
    Add the chopped mangoes, sugar, and lemon juice into a blender. Blend until completely smooth and silky. Taste the puree and adjust sweetness if needed. The puree should be slightly sweeter than you prefer since freezing reduces sweetness.
    2. Prepare the Coconut Base
  2. 2
    In a mixing bowl, combine the coconut milk, coconut cream, and vanilla extract. Whisk well until fully blended and smooth. This mixture creates the rich, creamy texture of the ice cream.
    3. Combine Mango and Coconut Mixture
  3. 3
    Slowly pour the mango puree into the coconut mixture. Gently fold and mix until the color becomes evenly golden and the texture is smooth. Avoid overmixing to keep the mixture light.
    4. Optional Thickening Step
  4. 4
    For a creamier consistency, lightly heat the mixture in a saucepan over low heat (around 70–80°C) for 3–5 minutes while stirring continuously. Do not boil. Let it cool completely before proceeding.
    5. Add Optional Ingredients
  5. 5
    Stir in shredded coconut or a drizzle of honey if using. This adds texture and enhances the tropical flavor.
    6. Freeze the Ice Cream
  6. 6
    Pour the mixture into an airtight container. Smooth the top and cover. Freeze for 6–8 hours or until firm. For a softer texture, stir the mixture every 1–2 hours during the first 4 hours to break ice crystals.
    7. Serve
  7. 7
    Remove from the freezer and let it sit at room temperature for 5–10 minutes before scooping. Serve in bowls or cones and enjoy the creamy tropical flavor.
Note
  • Use ripe, sweet mangoes like Alphonso or Himsagar for the best flavor.
  • Full-fat coconut milk is important for creaminess—avoid light versions.
  • If you want a smoother texture, strain the mango puree before mixing.
  • Store in the freezer for up to 2 weeks in an airtight container.
  • To avoid iciness, you can add 1 tbsp corn syrup or glucose (optional).
Keywords: easy, no-churn, dairy-free, tropical dessert, summer recipe
Read it online: https://petitepanini.com/recipe/creamy-mango-coconut-ice-cream/