Mango Coconut Ice Cream is a delicious non dairy cool treat. It 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.
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 delightfully tropical, creamy, and refreshing.
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
Will This Taste Like Coconut?
Ice cream with coconut milk will definitely have a coconut taste, which is a tasty tropical pairing with mango. Coconut milk ice cream works well with flavours that compliment it. It also works well with flavours that will overpower and mask the coconut taste, like chocolate.
Do I Need a Machine?
With only five ingredients, this "ice cream" is a breeze to make. Especially if you have an ice cream machine. I 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, give the ice cream a stir. This will incorporate air and help the mixture freeze faster.
Can I Use Frozen Mango?
Yes, you can use frozen mango. You will need to defrost it before pulsing it in the food processor. You don't need to defrost any mango pieces that you have reserved for the chunky texture.
Can I Reduce The Sugar?
You can reduce the amount of sugar according to your own taste, or you can replace the regular sugar with an equal amount of coconut sugar, brown sugar, honey, agave, or maple syrup.
Want More Cool Treats?
Mango Coconut Ice Cream
- 14 oz can coconut milk
- ½ cup sugar
- 4 ripe mango peeled and cubed
- 1 teaspoon pure vanilla extract
- pinch of sea salt
- In a blender or food processor, put all ingredients except mango and blend until sugar is dissolved, about one minute.
- Add ¾ 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.
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