Mango Ice Cream Recipe

Creamy, dreamy, and bursting with bright tropical flavor, Mango Coconut Ice Cream is my go-to treat when the weather heats up (or honestly, anytime I need a bit of sunshine in a bowl!). Made with just a handful of wholesome ingredients, this luscious dessert delivers all the velvety sweetness of ripe mangoes, the richness of coconut, and a subtle hint of vanilla—all with zero dairy and no fussy techniques. If you’re ready to churn out a scoopable taste of paradise at home, you are going to love this recipe!

this Recipe

Ingredients You’ll Need

Each ingredient in this Mango Coconut Ice Cream is chosen to highlight pure, unadulterated flavor and a luxurious creamy texture. Simplicity is key—let the mangoes shine, the coconut enrich, and the vanilla tie everything together into absolute frozen bliss.

• Frozen Mango Chunks: Use ripe, sweet mangoes for intense flavor and natural sweetness. Frozen mango creates the luscious “ice cream” body with no need for churning.
• Coconut Cream (from one can of coconut milk): This thick, rich cream adds body and silkiness, while infusing a subtle, tropical coconut note. Be sure to chill your can overnight and use just the thickened cream from the top.
• Vanilla Extract: A splash of vanilla amplifies the sweetness of the mango and brings all the flavors into harmony.

Variations

The beauty of Mango Coconut Ice Cream is how easily you can make it your own. Whether you switch up the fruit, adjust the sweetness, or add a tasty swirl, it’s so easy to adapt for all tastes and dietary needs!

• Berries & Mango: Blend in a cup of frozen strawberries or raspberries for a beautiful tang and color contrast.
• Sweetener Swap: If you love things extra sweet, add a tablespoon or two of maple syrup or agave right into the blender.
• Creamy Coconut Only: Skip the mango and try bananas or frozen pineapple with coconut cream for a whole new tropical treat.
• Chunky Add-Ins: Fold in chopped toasted coconut, pistachios, or even mini chocolate chips before freezing for extra texture.

How to Make Mango Coconut Ice Cream

Step 1: Prepare the Mango Base

Start by placing your frozen mango chunks into a food processor or high-powered blender. Pulse for about a minute or until the pieces are broken down into fine, icy bits. This starts to release some of that sweet mango aroma and makes the blending process so much smoother.

Step 2: Add the Coconut Cream and Vanilla

Scoop the thick coconut cream from your chilled can and add it to the mango along with the vanilla extract. Blend everything together, stopping to scrape down the sides as needed, until your mixture is perfectly smooth and creamy—this might take a good three minutes, so be patient and let that creamy magic happen!

Step 3: Freeze the Ice Cream

Pour the silky ice cream base into a freezer-safe container, smoothing out the top. Place it in the freezer and let it firm up for about an hour. If you want the absolute creamiest texture, you can whisk the mixture every 10–20 minutes to break up any ice crystals, but it’s not required if you’re in a hurry or just feeling easygoing today!

Step 4: Scoop and Enjoy

When you’re ready to serve, let your Mango Coconut Ice Cream sit at room temperature for 5–10 minutes until scoopable. Grab your ice cream scooper and dive in! Each scoop is silky, fruity, and utterly irresistible.

How to Serve Mango Coconut Ice Cream

Garnishes

Top your scoops with shredded toasted coconut, a few fresh mango cubes, or a sprig of mint for a pop of color and extra flavor. If you’re feeling extra indulgent, a drizzle of honey or a sprinkle of crunchy pistachios is absolutely divine.

Side Dishes

Mango Coconut Ice Cream pairs beautifully with crisp coconut cookies, buttery shortbread, or even a wedge of simple pound cake. Serve alongside a fruit platter at brunch or as a cool finish to any spicy meal—it’s the ultimate palate cleanser!

Creative Ways to Present

Try scooping the ice cream into hollowed-out mango halves or coconut shells for a tropical presentation that wows a crowd. Layer scoops in a sundae glass with fresh berries and coconut whipped cream, or make mini ice cream sandwiches with gluten-free cookies for a fun summertime treat.

Make Ahead and Storage

Storing Leftovers

Cover the Mango Coconut Ice Cream tightly in a freezer-safe container to keep it fresh and free from ice crystals. It will stay scoopable and delicious for up to one month, making it a fantastic make-ahead dessert for easy entertaining.

Freezing

For best texture, use an airtight, shallow container and consider pressing a sheet of parchment or plastic wrap directly onto the surface of the ice cream before sealing. This helps lock in that creamy mouthfeel and prevents unwanted freezer burn.

Reheating

No reheating needed here—just let your frozen Mango Coconut Ice Cream sit out for 5–10 minutes before scooping, giving it time to soften to that perfect, creamy consistency. If you like, let it warm a bit longer for a softer, almost mousse-like experience.

FAQs

Final Thoughts

If you try just one homemade frozen dessert this year, let it be Mango Coconut Ice Cream! Each cold and creamy bite is pure tropical joy that’s unbelievably easy to whip up in your own kitchen. You deserve a treat that tastes like summer in every spoonful—give this a try and delight your senses!

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