Creamy Coconut Mango Ice Cream Recipe

Indulge in the delightful flavors of Coconut Mango Ice Cream, a tropical treat that harmoniously blends the creamy richness of coconut with the sweet, tangy essence of ripe mangoes. This refreshing dessert offers a perfect escape on a hot day, transporting your taste buds straight to paradise with each spoonful. Whether you’re lounging by the pool, enjoying a summer get-together, or simply treating yourself after dinner, this homemade ice cream is bound to enchant you!

This Coconut Mango Ice Cream is simply fantastic because it marries two wonderful flavors—coconut and mango—into one exquisite dessert. The creamy coconut milk provides a luxurious mouthfeel, while succulent mangoes contribute a burst of vibrant fruitiness. Plus, it’s dairy-free and can easily be made without an ice cream maker, accommodating various dietary needs and kitchen setups. Enjoy it on its own, or elevate your favorite desserts by using it as a topping; the versatility is endless!

• 2 ripe mangoes, peeled and diced
• 1 can (14 oz) full-fat coconut milk
• 1/2 cup coconut cream
• 1/2 cup sugar (adjust to taste)
• 1 teaspoon vanilla extract
• 1 tablespoon lime juice (optional, for a tangy twist)
• Toasted coconut flakes (for garnish, optional)

1. Prepare the Mango Puree: Begin by placing the diced mangoes into a blender or food processor. Blend until smooth and then set aside.
2. Mix the Ice Cream Base: In a large mixing bowl, pour in the coconut milk, coconut cream, sugar, and vanilla extract. Whisk the mixture until the sugar dissolves completely.
3. Combine with Mango: Gently fold the mango puree into the coconut mixture. If you desire, add the lime juice for a refreshing twist, and stir until everything is well mixed.
4. Chill the Mixture: Transfer this combined mixture into an airtight container and chill in the refrigerator for at least 2 hours, or until it’s very cold.
5. Churn the Ice Cream:
   • With an Ice Cream Maker: Once chilled, pour the mixture into your ice cream maker and churn according to the manufacturer’s instructions.
   • Without an Ice Cream Maker: If you don’t have an ice cream maker, pour the mixture into a shallow dish and freeze for about 30 minutes. Then, remove it from the freezer and stir vigorously using a fork or whisk to break up any ice crystals. Repeat this process every 30 minutes for about 2-3 hours, or until the ice cream reaches a smooth and creamy texture.
6. Freeze Until Firm: After churning, transfer the ice cream into a lidded container and freeze for at least 4 hours, or until it’s firm.
7. Serve: Scoop the ice cream into bowls or cones, and if you wish, garnish with toasted coconut flakes. Enjoy your delightful creation immediately!

To keep your Coconut Mango Ice Cream in great condition, store it in an airtight container in the freezer for up to 2 weeks. To avoid ice crystals forming on the surface, press a piece of plastic wrap directly against the ice cream before sealing the container. When you’re ready to serve, allow the ice cream to sit at room temperature for a few minutes to soften for easier scooping.

1. Ice Crystals Forming: If you’re not using an ice cream maker, make sure to stir the mixture every 30 minutes while freezing to limit ice crystals from forming.
2. Too Hard to Scoop: If your ice cream turns out too hard, let it sit out at room temperature for 5-10 minutes to soften before scooping.
3. Overpowering Coconut Flavor: If the coconut flavor is too strong for your taste, consider adjusting the ratios of coconut milk to coconut cream, or increase the amount of mango puree.
4. Inconsistent Texture: Ensure that your mixture is thoroughly chilled before churning or freezing to achieve a creamier consistency.
5. Too Sweet or Tart: Taste the mixture before freezing and adjust the sugar and lime juice to match your personal preference.

1. Can I use frozen mangoes instead of fresh?
   Yes, just make sure to thaw the frozen mangoes before pureeing them and adding to the mixture.
2. Is there a substitute for coconut cream?
   You can use more full-fat coconut milk as a substitute, but be aware that the texture might not be as creamy.
3. Can I make this ice cream sugar-free?
   Absolutely! Feel free to use sugar substitutes like stevia or erythritol; adjust to personal taste.
4. Can I add other fruits to this recipe?
   Certainly! Pineapple, passion fruit, and even banana would pair beautifully with the mango and coconut flavors.
5. How can I make the ice cream creamier?
   Adding a small amount of alcohol, such as rum, can help create a creamier texture by preventing the ice cream from freezing too hard.