Mango Coconut Ice Cream

Mango Coconut Ice Cream

Sharing is caring!

Mango Coconut Ice Cream is a non dairy cool treat that tastes so rich and creamy even without the cream. Coconut milk is the reason, and it gives this dessert a deliciously tropical flavour, along with the mango.

Mango Coconut Ice Cream
Mango Coconut Ice Cream

But I’ve been thinking for a while about making some non dairy ice cream, with one of the cream/milk substitutes being coconut milk. So when I came across these  mangos in the produce store, I thought of mango coconut ice cream. It turned out to be delightfuly tropical, creamy, and refreshing.

Marvelous Mangos

Mangos are incredibly sweet and delicious, but they are also super nutritious. They have over 20 vitamins and minerals and are rich in vitamin C and fibre. For more mango facts, check out 5 Surprising facts about Mangos

No Need For an Ice Cream Machine

With only five ingredients, this “ice cream” is a breeze to make. Especially if you have an ice cream machine. I  happen to own an ice cream maker that’s really fun to use,  and I highly recommend owning one. It’s been worth giving up some kitchen real estate to fit it in.

However, don’t think you can’t make ice cream if you don’t have a machine. Instead, follow the recipe until it gets to the machine. Then put the mixture into a freezer safe container. Freeze six to eight hours. Every hour, go and give the ice cream a stir. This will incorporate air and help the mixture freeze faster.

How to Make Mango Coconut Ice Cream

Mango Coconut Ice Cream

Mango Coconut Ice Cream

Mango Coconut Ice Cream is a refreshing tropical treat that's easy to make with or without an ice cream maker.
5 from 1 vote
Print Pin Rate
Course: Dessert
Cuisine: Caribbean
Prep Time: 10 minutes
churning time: 40 minutes
Total Time: 50 minutes
Servings: 8 servings
Calories: 261kcal
Author: Colleen

Ingredients

  • 14 oz can coconut milk
  • 1 cup sugar
  • 4 ripe mango peeled and cubed
  • 1 tsp pure vanilla extract
  • pinch of sea salt

Instructions

  • In a blender or food processor, put all ingredients except mango and blend until sugar is dissolved, about one minute.
  • Add 3/4 of the mango, process until smooth, then add the remaining mango and  pulse until combined. (This step is if you want some  mango pieces in your ice cream, but if not, skip, and add all of the mango as above.)
  • Pour the mixture into the bowl of an ice cream maker and process about 40 minutes for a soft serve consistency.
  • Serve right away, or put in an airtight, freezer safe container for an hour for a firmer ice cream.

Nutrition

Serving: 1serving | Calories: 261kcal | Carbohydrates: 40g | Protein: 1g | Fat: 12g | Saturated Fat: 10g | Sodium: 8mg | Potassium: 269mg | Fiber: 2g | Sugar: 37g | Vitamin A: 895IU | Vitamin C: 31.4mg | Calcium: 17mg | Iron: 1mg
Tried this Recipe? Pin it for Later!Mention @TheFoodBlog or tag #thefoodblog!

*This post contains an affiliate link. If you click on it and end up buying the product, I will receive a small commission. Which helps a little with the costs of running The Food Blog, so that I can keep sharing awesome recipes with you. I only endorse products that I use and love myself.

3 thoughts on “Mango Coconut Ice Cream

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.