A Tropical, Creamy Delight Without an Ice Cream Maker!
🌴 Introduction
This Coconut Mango Ice Cream is a luscious, dairy-free dessert that captures the essence of the tropics—sweet, ripe mangoes blended with rich coconut cream for a velvety, no-churn treat. Perfect for hot summer days, this recipe requires no special equipment, just a blender and freezer!
With only 6 ingredients, it’s naturally vegan, gluten-free, and endlessly customizable. Below, you’ll find foolproof instructions, expert tips for the creamiest texture, and answers to all your FAQs.
📝 Ingredients
For the Ice Cream Base:
- 2 cups (300g) ripe mango purée (about 2 large mangoes)
- 1 (13.5 oz) can full-fat coconut milk (chilled overnight)
- ¼–½ cup (50–100g) granulated sugar (adjust based on mango sweetness)
- 1 tbsp lime juice (brightens flavor)
- 1 tsp vanilla extract (optional but enhances depth)
- Pinch of salt (balances sweetness)
For Serving (Optional):
- Toasted coconut flakes
- Fresh mango chunks
- Lime zest
👩🍳 Step-by-Step Instructions
1. Prep the Mango Purée
- Peel and blend mango chunks with sugar and lime juice until smooth.
- Taste and adjust sweetness—add more sugar if needed (ripe mangoes vary in sweetness).
2. Whip the Coconut Cream
- Chill the can overnight—this separates the thick cream from the watery liquid.
- Scoop out the solid coconut cream (save the liquid for smoothies).
- Whip with vanilla and salt until light and fluffy (like whipped cream).
3. Combine & Freeze
- Gently fold mango purée into whipped coconut cream until fully mixed.
- Pour into a loaf pan or freezer-safe container. Swirl in extra mango chunks if desired.
- Freeze for 6+ hours (or overnight).
4. Serve Perfectly
- Let sit at room temp for 5–10 mins before scooping.
- Garnish with toasted coconut, fresh mango, or lime zest.
🌟 Pro Tips for the Best Texture & Flavor
- Creamier Texture? Add 1 tbsp coconut oil while blending.
- Scoopable & Boozy? Mix in 1 tbsp Malibu rum (alcohol prevents over-hardening).
- No Ice Crystals? Stir once after 2 hours of freezing.
- Extra Zing? Add lime zest to the mix.
- Sugar Swap? Use honey or agave for a refined-sugar-free version.
❓ Frequently Asked Questions (FAQs)
1. Can I use frozen mango?
Yes! Thaw completely and drain excess liquid to avoid icy texture.
2. Why is my ice cream too hard?
- Didn’t whip coconut cream enough? Whip until fluffy for airy texture.
- Skipped the sugar? Sugar lowers freezing point—don’t reduce too much.
- Fix: Let thaw longer before scooping or add 1 tbsp alcohol (like rum).
3. Can I make this sugar-free?
Yes! Use monk fruit sweetener or ripe bananas (adjust mango quantity).
4. How long does it keep?
- 1 month in freezer (cover tightly to prevent freezer burn).
5. Can I use light coconut milk?
No—full-fat is essential for creamy texture. Light coconut milk will make it icy.
6. Why did my coconut cream not whip?
- Not chilled enough? Refrigerate overnight for best separation.
- Shaken can? Avoid shaking before chilling.
🍦 Conclusion
This Coconut Mango Ice Cream is a dreamy, no-fuss dessert that’s naturally dairy-free, rich, and bursting with tropical flavor. Whether you’re vegan, lactose-intolerant, or just craving a refreshing treat, this recipe delivers creamy perfection every time.
Try it and let us know your favorite add-ins in the comments! 🥭🥥
