Tropical Coconut Mango Ice Cream
This Tropical Coconut Mango Ice Cream combines the vibrant sweetness of ripe mangoes with the creamy richness of coconut milk, making for a decadent yet refreshing treat. Perfect for warm weather or anytime you want a taste of the tropics, this ice cream is dairy-free, vegan, and easy to make. No ice cream machine needed—just a few simple steps and you’ll have a luscious homemade dessert ready to enjoy!
Equipment
- Blender or Food Processor – 1 unit (for blending mangoes)
- Mixing Bowl – 1 unit (for mixing coconut milk and other ingredients)
- Freezer-Safe Container – 1 unit (for freezing the ice cream mixture)
- Plastic Wrap & Aluminum Foil – Enough to cover the container
Ingredients
- 2 large ripe mangoes peeled, pitted, and chopped
- 1 can 400 ml full-fat coconut milk
- 1/3 cup maple syrup or sweetener of your choice
- 1 tablespoon fresh lime juice
- 1 teaspoon vanilla extract
Optional:
- 1/4 cup toasted coconut flakes for garnish
- Chopped fresh mango for garnish
Instructions
Prepare the Mangoes
- Peel and chop the mangoes, removing the pit. Place the mango flesh into a blender or food processor and blend until smooth. Set aside.
Mix the Coconut Base
- In a mixing bowl, combine the full-fat coconut milk, maple syrup (or chosen sweetener), lime juice, and vanilla extract. Whisk the mixture until the sweetener is fully dissolved and everything is well combined.
Combine Mango and Coconut Mixture
- Gently fold the mango puree into the coconut milk mixture. Stir until fully combined, ensuring a smooth and creamy texture.
Freeze the Mixture
- Pour the mixture into a freezer-safe container. Cover tightly with plastic wrap and then aluminum foil. Place in the freezer for 4-6 hours, or until firm. If not using an ice cream maker, stir the mixture every 30 minutes to break up ice crystals and ensure a creamy texture.
Serve and Garnish
- Once the ice cream is fully frozen, scoop it into bowls or cones. Optional: Top with toasted coconut flakes or fresh mango slices for extra flavor and texture.
Notes
- Sweetener: You can adjust the sweetness level to your taste by using more or less maple syrup, or substituting with other sweeteners like agave or coconut sugar.
- Frozen Mango: Frozen mangoes can be used instead of fresh mangoes. Just thaw slightly before blending for a smooth texture.
- Consistency: For a smoother, creamier texture, ensure that the coconut milk is well-mixed and that the mangoes are ripe and soft. Stirring the mixture during freezing helps prevent ice crystals from forming.
- Storage: Store the ice cream in an airtight container in the freezer for up to two weeks. Let it sit at room temperature for a few minutes before serving to soften slightly for easier scooping.