Creamy Mango Coconut Ice Cream
Escape to the tropics with every scoop of this luscious Creamy Mango Coconut Ice Cream! Bursting with the juicy sweetness of ripe mangoes and the rich, silky flavor of coconut, this frozen treat is pure sunshine in a bowl. With no need for an ice cream maker, it’s an easy and indulgent dessert perfect for summer days—or whenever you need a little tropical getaway.
⏱ Time:
- Prep time: 15 minutes
- Chill time: 6–8 hours (or overnight)
- Total time: ~8 hours (mostly hands-off)
Ingredients:
2 cups ripe mango pulp (fresh or canned, about 2 large mangos)
1 can (13.5 oz) full-fat coconut milk
1 cup heavy cream (chilled)
1/2 cup sweetened condensed milk
1/4 cup sugar (adjust to taste depending on mango sweetness)
1 tsp vanilla extract
1/4 cup shredded coconut (plus extra for topping)
Pinch of salt
Optional: a few cubes of mango for garnish and mint leaves
Instructions:
1. Prepare the mango:
Peel and cube fresh mangoes.
Blend until smooth to get about 2 cups of mango puree.
2. Mix the base:
In a large bowl, combine:
Mango puree
Coconut milk
Sweetened condensed milk
Sugar
Vanilla extract
Pinch of salt
Shredded coconut
3. Whip the cream:
In a separate bowl, whip cold heavy cream until soft peaks form.
4. Fold & combine:
Gently fold the whipped cream into the mango-coconut mixture until well combined and smooth.
5. Freeze:
Pour the mixture into a loaf pan or freezer-safe container.
Cover with plastic wrap or a lid and freeze for 6–8 hours or overnight.
✨ To serve:
Scoop into bowls and garnish with:
Fresh mango chunks
Shredded coconut
A sprig of mint
Tips for Perfect Creamy Mango Coconut Ice Cream
Use ripe mangoes: The riper, the better! Ataulfo or Alphonso mangoes give a rich, sweet flavor and creamy texture.
Chill everything: For best results, make sure your cream, bowl, and beaters are cold before whipping.
Don’t skip the condensed milk: It helps keep the ice cream smooth and scoopable without churning.
Cover well while freezing: Prevents ice crystals from forming. Use plastic wrap pressed against the surface or an airtight lid.
Let it sit before scooping: Let the ice cream rest at room temp for 5–10 minutes before scooping for a creamier texture.
Variations
Vegan Version: Use coconut cream instead of heavy cream and sweetened condensed coconut milk.
Spiced Twist: Add a pinch of ground cardamom or ginger for a warm note.
Tropical Mix-In: Add pineapple chunks, diced papaya, or toasted coconut flakes for texture.
Boozy Upgrade: Stir in a tablespoon of coconut rum or mango liqueur for an adult-only treat.
Swirl It: Swirl in some mango puree or passionfruit curd before freezing for a ribbon effect.
❓Q&A
Q: Can I use frozen mango?
A: Yes! Just thaw it first and blend until smooth. You may want to strain it for extra smoothness.
Q: Do I need an ice cream maker?
A: Nope! This is a no-churn recipe. The whipped cream and condensed milk combo give it that dreamy, scoopable texture.
Q: How long will it last in the freezer?
A: Up to 2 weeks, though the texture is best within the first week.
Q: Can I make it sugar-free?
A: You can use unsweetened condensed milk and adjust with a sugar substitute like monk fruit or stevia—just know the texture may be slightly different.