Indulge in the tropical goodness of this Mango Coconut Ice Cream, a creamy, no-churn treat that’s perfect for hot days.
Packed with fiber from mangoes and healthy plant-based fats from coconut cream, it’s a guilt-free dessert option.
Quick to prepare and naturally sweetened, this recipe is ideal for everyday enjoyment, meal prep, or a refreshing snack anytime.
Creamy Mango Coconut Ice Cream
Equipment
- 1 food processor
- 1 freezer-safe container
- 1 mixing bowl
- Measuring Cups and Spoons
Ingredients
- 4 cups frozen mango chunks
- ¾ cup thick coconut cream from chilled full-fat coconut milk
- 1 tablespoon pure vanilla extract
Instructions
- Preparing the Frozen Mango: Begin by taking 4 cups of frozen mango chunks and placing them into the bowl of a food processor. Make sure the mangoes are frozen solid, as this will give your ice cream a creamy texture without needing additional ice. Pulse the mango pieces in short bursts for about 30–60 seconds until they break down into smaller, uniform chunks. Occasionally pause and scrape down the sides of the food processor with a spatula to ensure no pieces are left unprocessed. The goal is to create a slightly chunky but mostly smooth base that will blend easily with the other ingredients.
- Incorporating Coconut Cream: Next, measure ¾ cup of thick coconut cream from a chilled can of full-fat coconut milk. Add the coconut cream directly into the food processor with the pulsed mango chunks. Coconut cream is rich in healthy plant-based fats, which will give your ice cream its luscious, creamy texture without dairy. Blend the mango and coconut together using the food processor on medium speed. Stop occasionally to scrape down the sides and ensure all the mango and coconut cream are fully combined. This should take about 2–3 minutes until the mixture appears smooth and glossy.
- Adding Flavor with Vanilla: To elevate the tropical flavor, add 1 tablespoon of pure vanilla extract to the mixture. Vanilla enhances the natural sweetness of the mango and adds a warm, aromatic depth to the ice cream. Once added, blend the mixture again for 30–60 seconds until the vanilla is fully incorporated and evenly distributed. At this stage, taste a small spoonful to ensure the flavor is balanced; if desired, you can adjust by adding an extra ½ teaspoon of vanilla for a more fragrant note.
- Blending to Perfect Creaminess: After all ingredients are added, blend the mixture one final time for 1–2 minutes until it reaches a perfectly smooth, creamy consistency. The texture should be thick but scoopable, similar to traditional ice cream. If the mixture feels too stiff, you can add a small teaspoon of coconut water or plant-based milk to make blending easier. Use a spatula to scrape down the sides once more to guarantee an even, lump-free consistency.
- Transferring to Freezer Container: Once the mixture is smooth, carefully transfer it into a freezer-safe container. Smooth the top with a spatula to create an even surface. Using a flat, airtight container will help the ice cream set evenly and make scooping easier later. Make sure the container lid is securely closed to prevent ice crystals from forming on the surface during freezing.
- Freezing the Ice Cream: Place the container in the freezer for at least 1 hour to allow the ice cream to firm up. For a slightly softer texture, 1 hour is sufficient; for a more traditional, scoopable ice cream, leave it for 2–3 hours. Avoid stirring the ice cream during this freezing process, as this can alter its creamy texture. The natural fats in coconut cream will help keep the ice cream smooth and rich, even after freezing.
- Softening Before Serving: When ready to serve, remove the ice cream from the freezer and let it sit at room temperature for 5–10 minutes. This short resting period allows the ice cream to soften slightly, making it easier to scoop without losing its shape. Using a warm ice cream scoop or spoon can help create clean, rounded scoops.
- Serving and Enjoying: Scoop the ice cream into bowls or dessert glasses and serve immediately. For an extra touch, you can garnish with fresh mango slices, shredded coconut, or a drizzle of passion fruit syrup. This ice cream pairs beautifully with tropical fruits or a crunchy granola for added texture. Enjoy a creamy, refreshing, and naturally sweet dessert that’s perfect for summer days or any time you crave a guilt-free tropical treat.
Notes
- Use frozen mango chunks straight from the freezer for a creamy, no-ice texture.
- Chill coconut cream before blending to ensure a rich, smooth consistency.
- Blend ingredients in a high-powered food processor for lump-free ice cream.
- Scrape down the sides of the food processor occasionally to mix evenly.
- Optional: add lime zest or a small drizzle of natural sweetener for extra flavor.
- For a slightly lighter texture, blend the mixture longer to incorporate tiny air pockets.
- Consider folding in small fresh mango pieces after blending for bursts of texture.
- Experiment with coconut or almond extract for a subtle aromatic enhancement.
Chef’s Secrets: Enhancing Flavor And Texture
To take this tropical dessert to the next level, consider a few professional tricks.
First, let the mango sit at room temperature for a minute or two before blending; this helps the blades process the fruit evenly.
For an extra creamy finish, blend the mango and coconut cream longer than usual to incorporate tiny air pockets, making the texture lighter.
If you enjoy a layered taste, fold in small chunks of fresh mango after blending for bursts of fruity texture.
For those who like a subtle aromatic touch, a few drops of coconut or almond extract can elevate the dessert without overpowering the natural mango flavor.
Serving Suggestions: Ways To Enjoy Dessert
This mango coconut ice cream is versatile and can be served in many creative ways.
Scoop it into bowls for a refreshing standalone dessert, or layer it with granola, chopped tropical fruits, or passion fruit pulp to create a colorful parfait.
It also pairs beautifully with thin slices of toasted coconut or a sprinkle of crushed nuts for added crunch.
For a special occasion, serve it in chilled dessert glasses with a mint leaf garnish and a drizzle of coconut syrup.
Its bright color and creamy texture make it visually appealing and perfect for summer gatherings.
Storage Tips: Keep Ice Cream Fresh
Store your ice cream in a tightly sealed, freezer-safe container to prevent ice crystals and maintain a smooth texture.
For best flavor and consistency, consume within 1–2 weeks.
If the ice cream becomes too firm in the freezer, allow it to sit at room temperature for 5–10 minutes before scooping.
Avoid repeated thawing and refreezing, which can compromise the creamy texture.
You can also portion the ice cream into small single-serve containers for easier serving and minimal exposure to air, keeping each portion fresh longer.
Frequently Asked Questions
1. Can I make this ice cream without a food processor?
Yes, you can use a high-speed blender instead, though a food processor tends to handle frozen mango chunks better and prevents overheating. Chop the mango into smaller pieces before blending if using a blender.
2. Can I use fresh mango instead of frozen?
Using fresh mango will work, but you’ll need to freeze the mixture afterward for 3–4 hours to achieve the right ice cream consistency.
Frozen mango is preferred for immediate blending and creamy texture.
3. Is this recipe vegan and dairy-free?
Absolutely! The recipe uses coconut cream instead of dairy and no animal products, making it fully vegan and naturally lactose-free.
4. Can I sweeten the ice cream further?
The natural sweetness of mango usually suffices, but if desired, you can add a tablespoon of maple syrup, agave, or honey before blending. Adjust gradually and taste as you go.
5. How can I prevent ice crystals from forming?
Ensure the mango is completely frozen and the coconut cream is chilled. Store the ice cream in an airtight container and avoid frequent opening of the freezer.
Softening slightly before scooping also improves texture and reduces ice crystal formation.
