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.

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

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Mango Coconut Ice Cream

Prep Time

10 mins

churning time

40 mins

Total Time

50 mins

 

Mango Coconut Ice Cream is a refreshing tropical treat that's easy to make with or without an ice cream maker.

Course: Dessert

Cuisine: Caribbean

Keyword: coconut, coconut milk, mango

Servings: 8 servings

Calories: 261 kcal

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

US Customary - Metric

Instructions

1. In a blender or food processor, put all ingredients except mango and blend until sugar is dissolved, about one minute.
2. 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.)
3. Pour the mixture into the bowl of an ice cream maker and process about 40 minutes for a soft serve consistency.
4. Serve right away, or put in an airtight, freezer safe container for an hour for a firmer ice cream.

Nutrition Facts

Mango Coconut Ice Cream

Amount Per Serving (1 serving)

Calories 261 Calories from Fat 108

% Daily Value*

Fat 12g18%

Saturated Fat 10g50%

Sodium 8mg0%

Potassium 269mg8%

Carbohydrates 40g13%

Fiber 2g8%

Sugar 37g41%

Protein 1g2%

Vitamin A 895IU18%

Vitamin C 31.4mg38%

Calcium 17mg2%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

*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.