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Mango Ice Cream with Coconut

Mango Ice Cream with Coconut
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Mango Ice Cream with Coconut is a luscious, tropical dessert that combines the rich sweetness of ripe mangoes with creamy full-fat coconut milk. This refreshing, dairy-free treat offers a velvety texture and perfectly balanced flavors, making it an ideal dessert for warm days or tropical-themed gatherings. Simple to make with natural ingredients, it can be customized to suit a variety of dietary preferences and flavor twists.

Ingredients

Scale

Ingredients

  • 2–3 Fresh Ripe Mangoes (about 2 cups mango puree)
  • 1 can (13.5 oz) Full-Fat Coconut Milk
  • 1/3 to 1/2 cup Granulated Sugar or Honey (adjust to taste)
  • 1 tablespoon Fresh Lime Juice
  • 1 teaspoon Vanilla Extract
  • Pinch of Salt

Instructions

  1. Prepare the Mango Puree: Peel and pit the fresh ripe mangoes, then blend the fruit in a food processor or blender until smooth and creamy. This will form the flavorful base of your ice cream.
  2. Mix Ingredients: In a large bowl, combine the mango puree with full-fat coconut milk, sugar or honey, lime juice, vanilla extract, and a pinch of salt. Stir well until all ingredients are fully incorporated and the sugar dissolves completely, ensuring a smooth, balanced mixture.
  3. Chill the Mixture: Cover the bowl and refrigerate the mixture for at least 2 hours. Chilling thoroughly helps the ice cream freeze faster and develop a better texture when churned.
  4. Churn the Ice Cream: Pour the chilled mixture into your ice cream maker and churn according to the manufacturer’s instructions, usually about 20-30 minutes, until the ice cream thickens and reaches a soft-serve consistency.
  5. Freeze Until Firm: Transfer the churned ice cream into a freezer-safe container, cover tightly, and freeze for at least 4 hours or overnight to allow the flavors to meld and the texture to firm up properly before serving.

Notes

  • Use fully ripened mangoes for the best sweetness and authentic tropical flavor.
  • Choose full-fat coconut milk to achieve rich creaminess without adding dairy.
  • Don’t skip chilling the mixture before churning for improved texture and faster freezing.
  • Adjust sweetness gradually by tasting the mixture before freezing.
  • Avoid over-churning to maintain a creamy, scoopable texture.
  • For a vegan version, substitute honey with maple syrup or agave.
  • Add toasted shredded coconut or chopped nuts for texture variations.
  • Consider adding ground cardamom or ginger for a subtle spicy twist.
  • Mix in pureed pineapple or passionfruit for a more complex tropical flavor blend.
  • Add a splash of rum or coconut liqueur for an adult-friendly variation.
  • If no ice cream maker is available, freeze in a shallow container and stir every 30 minutes until creamy.

Nutrition

Keywords: mango ice cream, coconut ice cream, tropical dessert, dairy-free ice cream, vegan mango ice cream, homemade ice cream, summer dessert

Find it online: https://gourmetglazing.com/mango-ice-cream-with-coconut/