Coconut Mango Ice Cream
A luscious, no-churn ice cream combining creamy coconut with naturally sweet mango. Quick, easy, and freezer-friendly, this tropical dessert is perfect for satisfying sweet cravings while packing fiber, healthy fats, and a touch of protein. Ideal for everyday treats, summer parties, or meal-prep-friendly dessert options.
Equipment
- 1 large mixing bowl
- 1 food processor
- 1 spatula
- 1 8x12 inch (20x30 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 8x12 inches (20x30 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.
