Natural Food and Recipes

Coconut Mango Ice Cream

Coconut Mango Ice Cream is creamy, healthy and so delicious! This easy ice cream recipe is no churn and requires only 4 ingredients.

Coconut Mango Ice Cream

Mango Ice Cream

This mango ice cream is phenomenal! It is creamy, sweet, luscious and bonus – it tastes better without an ice cream machine. Can you believe it?! 🙂

Usually it is not the case. if you do not churn many ice cream recipes, they come our crystalized, rock solid and not creamy. However, I realized there is so much mango and fiber, just blending and freezing will work. Yup – great success!

And not to mention coconut mango ice cream is healthy made without sugar, condensed milk and heavy cream. So easy – 4 ingredients and happy healthy kids.

frozen mango, coconut milk, maple syrup

Ingredients You Will Need

  • Mango: Fresh or frozen mango works. Fresh mango will take longer to freeze but is sweeter.
  • Canned coconut milk: I recommend to use regular full fat coconut milk from a can, not carton. Light will work but ice cream will be more sorbet style.
  • Maple syrup or honey: Either works. You might need less sweetener as recipe calls for fresh mango. Less ripe mango goes into frozen production. That’s why.
  • Milk or water: You will need to add just a bit of liquid to help things move in a blender.

mango ice cream in a blue loaf tin

How to Make Coconut Mango Ice Cream

  • Blend all ingredients in a blender or food processor. Doesn’t matter at all and even small chunks are fine.
  • Transfer to any ceramic, glass or baking dish. No need to level.
  • Freeze for up to 6 hours – if you used frozen mango and 8 hours – if you used fresh mango.

Tip: You can control consistency of ice cream by freezing less for soft-serve and longer for regular ice cream.

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mango ice cream scooped closeup

How to Serve and Store Mango Ice Cream

This is very important information because your ice cream does not contain chemical fillers. 🙂

Before serving, let ice cream thaw at room temperature for at least 30 minutes. If it is hot summer day, things can happen faster. Just check with an ice cream scoop. Thawing will make ice cream more creamy!

For soft serve ice cream, thaw for 1 hour.

To store leftover ice cream, freeze in an airtight container with a lid for up to 3 months. Then follow serving suggestions above.

More Tips for Best Mango Ice Cream

  • Coconut milk brand matters! My favorites are Thai Kitchen, 365, Trader Joe’s and Compliments. That’s because they contain guar gum and are creamy.
  • Many organic brands are affordable and good for you but consistency is grainy.
  • Cheaper international brands contain many chemicals.
  • No mango? Try pineapple.

More No Bake Desserts

mango ice cream recipe in a blue dish with a scoop

Print

Coconut Mango Ice Cream

Coconut Mango Ice Cream is creamy, healthy and so delicious! This easy ice cream recipe is no churn and requires only 4 ingredients.

  • Author: Olena of ifoodreal.com
  • Prep Time: 5 minutes
  • Cook Time: 6 hours
  • Total Time: 6 hours 5 minutes
  • Yield: 6 servings
  • Category: Dessert
  • Method: Blender
  • Cuisine: North American

Ingredients

  • 34 cups mango chunks, fresh or frozen
  • 14 oz can coconut milk, regular or light
  • 1/3 cup maple syrup or honey
  • 2 tbsp or more any milk or water

Instructions

  1. In a blender or food processor, add mango, coconut milk, maple syrup and milk.
  2. Process until smooth, adding more liquid by tbsp and scraping the walls, if necessary.
  3. Taste for sweetness now and adjust of necessary. Especially, frozen mango differs.
  4. Pour into any container and freeze for at least 6 hours or overnight.
  5. To serve, let thaw on a counter for 30 minutes or 60 minutes for soft serve. It will become softer and creamy.

Store: Freeze in a glass airtight container for up to a few months.

Notes

  • Pictured are my favorite OXO scoop and ceramic loaf baking dish.
  • I tried to make this mango ice cream in an ice cream maker and it was too crystalized. Great news – you don’t need a machine, wahoo!
  • Coconut milk should be from a can and not carton.
  • Quality of coconut milk is super important. I highly recommend Thai Kitchen. Trader Joe’s, 365, Compliments brands as they produce creamy and smooth ice cream thanks to a guar gum.
  • You can use light coconut milk but ice cream will be less creamy.

 Did you make this recipe? Please give it a star rating in the comments.

 

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