Mango Coconut Ice Cream
Mango Coconut Ice Cream is a refreshing and creamy tropical dessert that combines the sweetness of mango with the rich, velvety texture of coconut. This homemade ice cream is incredibly easy to make, requiring just a few simple ingredients. The result is a delightful frozen treat that can be customized with various flavors and textures to suit your preferences. Whether you’re craving a quick, indulgent dessert or looking to impress guests, this mango coconut ice cream is sure to be a crowd-pleaser.
Equipment
- Blender or Food Processor – 1 unit (for mango puree)
- Ice Cream Maker – 1 unit (optional)
- Freezer-Safe Container – 1 unit (for freezing the ice cream mixture)
- Mixing Bowl – 1 unit (for combining ingredients)
- Measuring Cups & Spoons - 1 set (for measuring ingredients)
Ingredients
- 2 ripe Mangoes peeled and cubed
- 1 can 14 oz Coconut Milk (full-fat for creaminess)
- 1/2 cup Sweetener sugar, maple syrup, or agave
- 1 tablespoon Lime Juice optional, for added tang
- 1 teaspoon Vanilla Extract optional, for depth of flavor
- 1 pinch Salt optional, to balance sweetness
- 1/4 cup Shredded Coconut optional, for texture
Instructions
Prepare Mango Puree:
- Peel and cube the mangoes. Blend the mango cubes in a food processor or blender until smooth. Set aside.
Mix Coconut Base:
- In a mixing bowl, combine coconut milk with your sweetener of choice. Stir until the sweetener is fully dissolved. Add vanilla extract, lime juice (if using), and a pinch of salt. Stir until fully incorporated.
Combine Mango and Coconut:
- Add the mango puree to the coconut base and mix until evenly combined. If you prefer some texture, fold in shredded coconut at this stage.
Chill the Mixture:
- Place the mixture in the refrigerator for about 30 minutes to chill. This helps the ice cream freeze more evenly.
Freeze the Ice Cream:
- If using an ice cream maker, follow the manufacturer’s instructions to churn the mixture. If not, pour the mixture into a shallow, freezer-safe container and freeze for 2-3 hours. Every 30 minutes, take it out and stir with a fork to break up ice crystals.
Serve:
- Once the ice cream reaches a creamy consistency, serve in cones or bowls. Garnish with extra shredded coconut or fresh mango slices, if desired.
Notes
- Make Ahead: This ice cream can be made ahead of time and stored in the freezer for up to 1-2 weeks.
- Sugar-Free: For a sugar-free version, substitute the sweetener with stevia, monk fruit, or erythritol. Adjust the quantity based on the sweetness of your chosen sweetener.
- Vegan and Dairy-Free: Ensure that the coconut milk used is dairy-free and opt for a plant-based sweetener if desired.
- Creaminess Tip: For the smoothest ice cream, use full-fat coconut milk. For a lighter option, use light coconut milk, but be aware the texture may not be as creamy.