Coconut Mango Ice Cream

Coconut mango ice cream brings tropical flavors straight to your kitchen with just a few simple steps. It is naturally creamy from coconut milk balanced with juicy ripe mangoes and a touch of lime for freshness. Perfect for summer or when you want a little sunshine in a scoop

I first stumbled upon this recipe after tasting a store-bought coconut mango treat on vacation and now it is my go-to for sharing with friends at picnics Everyone is surprised by how easy and intensely flavorful it is

Ingredients

• Ripe mangoes: deliver the rich golden color and bright tropical taste Pick ones that yield slightly to gentle pressure and have a fragrant aroma
• Full fat coconut milk: gives the ice cream its luscious creamy texture Always shake the can well and aim for a brand with minimal additives
• Granulated sugar: sweetens and smooths out the flavors Start with the recommended amount and taste before adding more since mango ripeness will vary
• Fresh lime juice (optional): brightens the whole dessert especially if mangoes are very sweet Use freshly squeezed for the best zing
• Shredded coconut (optional): adds little chewy flecks for a more complex bite Toast lightly in a dry pan if you want extra nuttiness

Instructions

Prepare the Mangoes:

Blend diced mangoes in a blender or food processor until the texture is completely smooth You want no lumps to keep the ice cream velvety

Combine the Base:

Transfer all of the mango puree to a mixing bowl Pour in the coconut milk and granulated sugar Stir patiently until the sugar has dissolved completely so the mixture is not grainy

Add Extra Flavor:

If using lime juice for acidity stir it in now Taste and adjust as needed Add shredded coconut if desired for some texture and gentle crunch

Churn the Mixture:

Pour the fully blended mixture into your ice cream maker Churn according to the manufacturer instructions You will see the volume increase and the texture getting creamy about 15 to 20 minutes for most machines

Freeze Until Firm:

Spoon the soft ice cream into a freezer safe container Smooth the top and freeze for at least 4 hours or until solidly scoopable

Soften and Serve:

Let the ice cream sit at room temperature for a few minutes before scooping to soften slightly and make serving easier Garnish with extra shredded coconut or fresh mango if you like

The full fat coconut milk is what makes this ice cream so special I have tried it with light coconut milk but it just does not turn out as rich or scoopable as the classic version My family still talks about the first time we served this for my grandmother’s summer birthday and how everyone went for seconds

Storage Tips

Store the finished ice cream tightly sealed in the coldest part of your freezer Use a container with a snug lid to prevent ice crystals A piece of parchment over the surface helps keep it extra creamy

Ingredient Substitutions

If mangoes are out of season try frozen mango chunks just be sure they are thawed and drained well Substitute coconut cream for thicker ice cream or use agave syrup in place of sugar for a different sweetness profile

Serving Suggestions

This ice cream is wonderful on its own or served between thin coconut cookies for a homemade ice cream sandwich I love topping mine with a sprinkle of toasted coconut or a spoonful of diced tropical fruit like pineapple

Cultural Context

Coconut and mango are both staples across Southeast Asia and the Caribbean making this dessert a delicious mixer of regional flavors In many cultures coconut milk is essential for creamy sweets especially where dairy is less common

Seasonal Adaptations

Ripe peaches work beautifully as a swap if mangoes are not at their peak Add passion fruit pulp for a tangy twist in the summer Swirl in a ribbon of homemade raspberry sauce for contrast and color

Success Stories

Many friends have turned to this recipe for dinner parties or as a kid friendly activity and it is always a hit My niece even made a batch for her school’s culture fair and won a ribbon for best dessert

Freezer Meal Conversion

To make ahead simply churn and freeze in single serve cups for grab and go treats Just defrost a few minutes before serving for top texture

This tropical dessert is as easy as it is delicious Bright, creamy, and versatile — enjoy a scoop whenever you need a taste of sunshine

Recipe FAQs

→ How ripe should the mangoes be?

The mangoes should be fully ripe for maximum sweetness and a smooth blend.

→ Is it possible to make this without an ice cream maker?

Yes. Place the mixture in a shallow container and stir every 30–60 minutes until frozen and creamy.

→ Can the sugar be adjusted or replaced?

You can reduce or substitute the sugar with honey, agave, or another sweetener to taste.

→ What does lime juice add?

Lime juice adds a touch of acidity that balances the sweetness and highlights the mango flavor.

→ Are there serving suggestions?

Scoop into bowls or cones, then garnish with extra shredded coconut or fresh mango slices for a vibrant finish.