This vibrant Coconut Mango Ice Cream blends creamy coconut with naturally sweet mango for a tropical treat that’s both refreshing and indulgent.
Rich in healthy fats from coconut and naturally fiber-packed mango, it’s a satisfying dessert that’s high in protein and perfect for quick homemade treats.
Easy to prepare and freezer-friendly, it’s ideal for everyday enjoyment or make-ahead dessert prep.
Coconut Mango Ice Cream
Equipment
- 1 large mixing bowl
- 1 food processor
- 1 spatula
- 1 8×12 inch (20×30 cm) freezer-safe container
- Measuring Cups and Spoons
Ingredients
- 14 oz 397 g sweetened condensed milk
- 1 ½ cup 360 g heavy whipping cream (35% fat)
- 1 cup 240 g coconut cream
- 1 tsp 5 g coconut extract
- 23 oz 650 g mango puree (about 3 ripe mangoes)
Instructions
- Prepare the Mango Puree: Begin by peeling your ripe mangoes carefully. Remove the pit and cut the flesh into small, uniform cubes. Place the mango chunks into a food processor. Blend on high speed until a smooth, velvety puree forms. This step ensures that your ice cream will have a rich, consistent mango flavor throughout, without any fibrous chunks disrupting the creamy texture.
- Whip the Heavy Cream: In a large mixing bowl, pour the heavy whipping cream. Using an electric hand mixer or stand mixer, whip the cream on medium-high speed until stiff peaks form. Stiff peaks mean the cream holds its shape when you lift the beaters, which is essential for achieving a light, airy texture in the final ice cream. Be careful not to overwhip, or it may turn buttery.
- Combine Coconut Cream and Sweetened Condensed Milk: In a separate bowl, mix the coconut cream and sweetened condensed milk together until fully combined. Add the coconut extract to the mixture for an enhanced tropical aroma. Gently fold this mixture into the whipped cream using a spatula. Use a light, folding motion to preserve the airy structure of the whipped cream, which will give your ice cream a fluffy yet creamy texture.
- Layer the Coconut Mixture and Mango Puree: Select a freezer-safe container, ideally 8×12 inches (20×30 cm). Begin by pouring one-third of the coconut cream mixture into the bottom of the container. Smooth it evenly with a spatula. Next, pour one-third of the mango puree over the coconut layer. Repeat this process two more times, alternating between the remaining coconut mixture and mango puree, to create beautiful layered swirls of flavor.
- Create Mango Swirls: Using a butter knife or skewer, gently swirl the mango puree into the coconut layers. Avoid over-mixing; the goal is to create visually appealing streaks and pockets of mango throughout the ice cream, which will give each bite a balanced and tropical flavor.
- Freeze Until Firm: Cover the container loosely with a lid or plastic wrap. Place it in the freezer and allow the ice cream to set for 6–8 hours, or until fully firm. For best results, avoid opening the freezer during this time, as temperature fluctuations can affect the smoothness of the ice cream.
- Prepare for Serving: About 10 minutes before serving, remove the ice cream from the freezer. Let it sit at room temperature to soften slightly, which will make scooping easier and create a creamy, melt-in-your-mouth texture.
- Serve and Enjoy: Scoop the ice cream into bowls or cones. Optionally, garnish with fresh mango chunks, shredded coconut, or a drizzle of coconut cream for an extra tropical touch. Serve immediately and enjoy the rich, creamy, fruity indulgence of your homemade Coconut Mango Ice Cream.
Notes
- Use ripe, juicy mangoes for the best flavor. Overripe mangoes may be too soft, while underripe mangoes can taste tart.
- Whipping the cream to stiff peaks is essential; it creates a light, airy texture that balances the dense sweetness of condensed milk and coconut cream.
- Folding the coconut mixture into the whipped cream should be done gently to preserve volume. Avoid overmixing, which can make the ice cream dense.
- Layering and swirling the mango puree adds a beautiful visual effect and ensures each bite delivers both creamy and fruity notes.
- Let the ice cream sit at room temperature for about 10 minutes before scooping; this softens it just enough for easy serving without melting.
Chef’s Secrets For Creamy Perfection
Achieving the perfect texture is all about patience and technique.
Always ensure the whipped cream is at stiff peaks before folding in the coconut mixture—this prevents a heavy, dense outcome.
When combining ingredients, use a gentle folding motion rather than stirring, which traps air and gives the ice cream its creamy, fluffy consistency.
For extra depth of flavor, try chilling the coconut cream in the fridge for an hour beforehand; it whips better and enhances the tropical aroma.
Using fresh mango instead of canned puree provides a brighter, fresher taste and more natural sweetness.
Serving Suggestions For Tropical Bliss
This ice cream shines as a standalone dessert or as part of a tropical-inspired menu.
Serve in small bowls with a sprinkle of toasted coconut flakes or a few fresh mango slices for an elegant presentation.
It pairs beautifully with light sponge cakes, fruit tarts, or even drizzled with passionfruit syrup for an extra punch of tropical flavor.
For kids or family gatherings, layering in clear cups with fruit chunks creates a visually appealing parfait.
The creamy, fruity swirl ensures every scoop is perfectly balanced.
Storage Tips For Long-Term Freshness
Store the ice cream in a tightly sealed, freezer-safe container to prevent ice crystals from forming.
Keeping a piece of parchment or wax paper pressed against the surface before closing the lid can help maintain a smooth texture.
This ice cream is best enjoyed within 1–2 weeks, although it can last up to a month if stored properly.
To soften frozen ice cream quickly, remove it from the freezer and let it rest at room temperature for 10–15 minutes before scooping.
Avoid repeated thawing and refreezing, which can degrade texture and flavor.
Frequently Asked Questions
1. Can I use canned mango puree instead of fresh mango?
Yes, canned mango puree works, but fresh mangoes provide a brighter flavor and slightly firmer texture. If using canned, choose one without added sugar for a balanced sweetness.
2. Is it possible to make this ice cream dairy-free?
Absolutely! Substitute heavy cream with coconut cream or a plant-based whipping cream, and use a non-dairy condensed milk alternative. This will retain the tropical flavor while keeping it entirely plant-based.
3. How can I prevent ice crystals in the ice cream?
Gently fold the whipped cream into the condensed milk mixture to incorporate air, and store in an airtight container.
Pressing parchment paper directly onto the surface before freezing also helps maintain smoothness.
4. Can I add other fruits or mix-ins?
Yes! Pineapple, passionfruit, or berries pair beautifully with coconut and mango. For crunch, add toasted coconut flakes, chopped nuts, or chocolate chips in the final layers before freezing.
5. How long can I store this ice cream in the freezer?
For best quality, consume within 1–2 weeks. While it can last up to a month, texture may become slightly icy over time. Always store in an airtight container to preserve creaminess.
