This Easy Coconut Mango Ice Cream is a tropical treat that will cool you down! With creamy coconut milk and juicy mango, it’s like a vacation in a bowl.
Making this ice cream is a breeze! Just mix, freeze, and enjoy a scoop whenever you crave something sweet. I love taking it to summer picnics—everyone asks for seconds! 🌴🍦
Key Ingredients & Substitutions
Mango: Fresh mangoes bring fantastic flavor and sweetness. If they’re out of season, frozen mango chunks are a great alternative. Just let them thaw a bit before blending for the best texture.
Coconut Milk: Full-fat coconut milk provides creaminess and richness. If you’re looking for a lighter option, use light coconut milk, but the texture may be less creamy and rich.
Sweetener: I recommend granulated sugar for its ease of use, but honey or agave syrup can be substituted for a more natural sweetness. Just keep in mind that they may slightly alter the flavor.
Lime Juice: This adds brightness to the ice cream. If you don’t have fresh lime, a splash of lemon juice works too. If you prefer a sweeter taste, you might skip this entirely.
How Do I Get the Smoothest Ice Cream Possible?
The key to super smooth coconut mango ice cream is blending it well. Make sure to blend until completely smooth; any chunks could freeze awkwardly. Here are some tips:
- Use a high-speed blender for the best results. A food processor will work, but you may need to stop and scrape down the sides more often.
- Blend for longer than you think—up to a minute or two. The creaminess comes from fully incorporating the ingredients.
- Churning is important! If using an ice cream maker, let it run until it reaches a soft-serve consistency, then transfer to a container to freeze.
How to Make Easy Coconut Mango Ice Cream
Ingredients You’ll Need:
Main Ingredients:
- 2 cups fresh or frozen mango chunks (about 2 large mangoes)
- 1 14-ounce can full-fat coconut milk
- 1/2 cup granulated sugar or honey (adjust for sweetness)
- 1 teaspoon vanilla extract
- 1 tablespoon fresh lime juice (optional, for brightness)
- Pinch of salt
- Fresh mint leaves for garnish (optional)
How Much Time Will You Need?
This delightful ice cream takes about 10 minutes of prep time, plus 20-25 minutes to churn in the ice cream maker, and a couple of hours to freeze until firm. In total, you’ll have your tasty treat ready in about 3 hours, perfect for a sunny day!
Step-by-Step Instructions:
1. Prepare the Mango:
If you’re using fresh mangoes, start by peeling, pitting, and cutting them into small chunks. For frozen mango, let them sit out for a few minutes to thaw slightly so they blend easier.
2. Blend the Ingredients:
In a blender or food processor, combine the mango chunks, coconut milk, sugar (or honey), vanilla extract, lime juice (if you’re using it), and a pinch of salt. Blend on high until the mixture is completely smooth and creamy. This should take about 1-2 minutes.
3. Adjust the Flavors:
Give the mixture a taste and adjust the sweetness by adding more sugar or honey and adjust the lime juice for extra zing if you like. Blend again if you add anything!
4. Churn the Mixture:
Pour the mango-coconut mixture into your ice cream maker and churn it according to the manufacturer’s instructions. This usually takes about 20-25 minutes until it reaches a soft-serve consistency.
5. Freeze Until Firm:
Transfer the churned ice cream to a lidded container and freeze it for at least 2 hours, or until it’s firm and ready to scoop.
6. Serve and Enjoy:
When you’re ready to enjoy, scoop the ice cream into bowls and if you like, garnish with fresh mint leaves for a pop of color. Dive in and savor your homemade coconut mango delight!
Enjoy your refreshing, tropical Easy Coconut Mango Ice Cream! It’s perfect for sharing with friends and family or just treating yourself!
FAQ for Easy Coconut Mango Ice Cream
Can I Use Other Fruits Instead of Mango?
Absolutely! You can substitute mango with other fruits like pineapple, strawberries, or peaches. Just keep in mind that the sweetness and flavor may change slightly, so you might need to adjust the sugar content accordingly.
What If I Don’t Have an Ice Cream Maker?
No problem! You can pour the blended mixture into a shallow dish and freeze it. Stir with a fork every 30 minutes for about 2-3 hours until it’s creamy and scoopable.
How Long Does This Ice Cream Last in the Freezer?
This coconut mango ice cream can be stored in an airtight container in the freezer for up to 2 weeks. Just remember to let it sit out for a few minutes before scooping, as it may get hard in the freezer.
Can I Make This Recipe Vegan?
Yes! This recipe is already vegan as it uses coconut milk and plant-based sweetness like sugar or agave. Just double-check that your sweetener is vegan-friendly if you choose to use honey.