Nothing says summer quite like the refreshing combination of mango and coconut. This Tropical Coconut Mango Ice Cream is a dairy-free, creamy, and naturally sweet treat that blends the richness of coconut milk with the vibrant flavor of ripe mangoes. Perfect for hot days, this recipe brings a tropical paradise straight to your bowl.
Why You’ll Love This Recipe
✅ Dairy-free & vegan-friendly
✅ No ice cream maker required
✅ Naturally sweetened with mangoes
✅ Smooth, creamy, and refreshing
Ingredients You’ll Need
2 ripe mangoes (peeled & chopped)
1 can (400ml) full-fat coconut milk
½ cup coconut cream (for extra creaminess)
¼ cup honey or maple syrup (optional, adjust to taste)
1 tsp vanilla extract
A pinch of salt
Step-by-Step Instructions
1. Prepare the Mango
Peel and chop ripe mangoes.
Blend until smooth to make a mango puree.
2. Mix the Base
In a large bowl, whisk together coconut milk, coconut cream, vanilla extract, and a pinch of salt.
Add honey or maple syrup if you want it sweeter.
3. Combine & Chill
Fold in the mango puree until well combined.
Cover the mixture and refrigerate for at least 2–3 hours to chill.
4. Freeze Without Ice Cream Maker
Pour mixture into a freezer-safe container.
Freeze for 6–8 hours, stirring every 2 hours to break up ice crystals.
(If you have an ice cream maker, churn according to the manufacturer’s instructions.)
5. Serve & Enjoy
Scoop into bowls or cones.
Garnish with shredded coconut, fresh mango chunks, or mint leaves. 🌿
Pro Tips
Use fully ripe mangoes for the best natural sweetness.
For extra creaminess, add 1 banana to the blend.
Store in an airtight container to prevent freezer burn.
Final Thoughts
This homemade Coconut Mango Ice Cream is creamy, fruity, and tropical – the perfect summer dessert! Whether you’re vegan, lactose-intolerant, or just looking for a healthier alternative to store-bought ice cream, this recipe is a must-try.
Leave a Reply