Nothing beats the luscious taste of homemade ice cream, and this Mango Coconut Ice Cream is a true tropical treat. Made with just a few simple ingredients, this dairy-free dessert is rich, creamy, and bursting with natural sweetness. Whether you’re cooling off on a hot day or craving something refreshing, this recipe is a must-try!
Table of Contents
Key Takeaways
- Made with simple, natural ingredients
- Quick and easy preparation—no ice cream maker needed
- Perfectly balanced flavors of sweet mango and creamy coconut
- Ideal for summer gatherings, gifts, or personal indulgence
- Easily customizable with mix-ins and toppings
Essential Ingredients for Mango Coconut Ice Cream
Quality ingredients make all the difference when it comes to homemade ice cream. Choose ripe mangoes and full-fat coconut milk for the creamiest texture and richest flavor.
- 2 ripe mangoes, peeled and diced
- 1 can (13.5 oz) full-fat coconut milk (Premium Option: Organic coconut milk for extra creaminess)
- 1/4 cup maple syrup (Substitute: Honey or agave syrup)
- 1 teaspoon vanilla extract
- Pinch of sea salt (Enhances flavors)
- 1 tablespoon lime juice (Optional, for added freshness)
Kitchen Tools and Equipment
- Blender or food processor
- Mixing bowl
- Freezer-safe container
- Spatula
Step-by-Step Recipe Preparation
Step 1: Blend the Ingredients
- Add diced mango, coconut milk, maple syrup, vanilla extract, sea salt, and lime juice into a blender.
- Blend until smooth and creamy, ensuring no lumps remain.
Pro Tip: If your mangoes aren’t very sweet, add an extra tablespoon of sweetener.
Step 2: Chill the Mixture
- Transfer the mixture to a mixing bowl and refrigerate for at least 1 hour. This enhances the flavors and improves the texture.
Step 3: Freeze the Ice Cream
- Pour the chilled mixture into a freezer-safe container.
- Freeze for 3-4 hours, stirring every 30 minutes to break up ice crystals for a creamier consistency.
Pro Tip: If you prefer a soft-serve texture, blend the frozen mixture again before serving.
Quick Tips for Perfection
- For extra creaminess, add 1/4 cup of coconut cream to the mixture.
- Use frozen mango chunks for a thicker, instant ice cream consistency.
- Soften before serving by letting the ice cream sit at room temperature for 5-10 minutes.
Creative Variations
- Chocolate Swirl: Drizzle melted dark chocolate before freezing.
- Tropical Twist: Mix in shredded coconut or diced pineapple.
- Spiced Delight: Add a pinch of cinnamon or cardamom.
- Nutty Crunch: Sprinkle chopped almonds or cashews on top.
Nutritional Breakdown (Per Serving)
- Calories: 180
- Protein: 2g
- Fat: 12g
- Carbohydrates: 18g
Storage Instructions
| Storage Method | Duration | Best Practice |
|---|---|---|
| Refrigerator | Up to 5 days | Store in an airtight container |
| Freezer | Up to 2 weeks | Wrap individually for easy scooping |
Conclusion
Your Mango Coconut Ice Cream isn’t just a dessert—it’s a tropical getaway in every bite. With just a few simple ingredients, you can whip up a treat that’s creamy, flavorful, and completely satisfying. Whether enjoyed on its own or with creative toppings, this homemade ice cream is a winner for any occasion.
So, grab your mangoes and coconut milk, and start blending! The best part? Every batch can be a new adventure with different mix-ins and flavors. Happy scooping!
Preparation Time: 10 minutes
Chilling Time: 1 hour
Freezing Time: 3-4 hours
Total Time: 4-5 hours
Yield: 4 servings
Calories: 180 per serving
Looking for more delicious ice cream recipes?
Healthy Ice Cream Recipes: Avocado Chocolate Ice Cream
Healthy Ice Cream Recipes: Strawberry Greek Yogurt Ice Cream
Healthy Ice Cream Recipes: Banana Nice Cream
FAQ
Can I use canned mango puree instead of fresh mangoes?
Yes! Just ensure it’s unsweetened to control the sugar levels.
What if I don’t have a blender?
You can mash the mangoes with a fork and whisk all ingredients together, though the texture won’t be as smooth.
How do I make this ice cream creamier?
Adding coconut cream or a frozen banana will enhance the creaminess.
