Are you craving a refreshing dessert that brings the tropics right to your kitchen?
Look no further than this delicious Coconut Mango Ice Cream recipe!
This dairy-free delight combines the creamy richness of coconut milk with sweet, juicy mangoes for a treat that’ll make you feel like you’re on a beach vacation.
Key Takeaways
- This Coconut Mango Ice Cream recipe is naturally dairy-free
- You can make it with or without an ice cream maker
- The recipe is customizable with various mix-ins
- Perfect make-ahead dessert for parties
Why You Will Love This Recipe
“The moment I tried this Coconut Mango Ice Cream, I knew I’d never go back to store-bought versions. It’s that good!” – Sarah, home cook
This frozen treat isn’t just delicious – it’s also:
- Naturally dairy-free
- Made with simple ingredients
- Customizable to your taste
- Perfect for summer gatherings
Key Ingredients
Let’s break down what you’ll need to make this tropical masterpiece:
| Ingredient | Amount | Notes |
|---|---|---|
| Full-fat coconut milk | 2 (14 oz) cans | Don’t substitute light coconut milk |
| Ripe mangoes | 2 cups chopped | Fresh or frozen both work |
| Honey or maple syrup | ¼ cup | Adjust to taste |
| Lime juice | 1 tablespoon | Optional but recommended |
| Vanilla extract | 1 teaspoon | Enhances overall flavor |
Step-by-Step Instructions
- Prepare Your Mangoes “The key to amazing Coconut Mango Ice Cream is using perfectly ripe mangoes. They should yield slightly when gently squeezed.” – Chef Maria Rodriguez
- Blend Everything Together Combine all ingredients in your blender and process until silky smooth. Taste and adjust sweetness if needed.
- Chill the Mixture Let it rest in your fridge for 1-2 hours. This helps develop the flavors and improves the final texture.
- Choose Your Freezing Method With an ice cream maker:
- Pour into your machine
- Churn for about 20-25 minutes
- Transfer to a freezer container
Without an ice cream maker:
- Pour into a shallow container
- Freeze, stirring every 30-45 minutes
- Total freeze time: about 4 hours
Pro Tips for Perfect Results
- Use room temperature mangoes for smoother blending
- Chill your coconut milk overnight for extra creaminess
- Store in an airtight container to prevent ice crystals
Delicious Variations
Take your Coconut Mango Ice Cream to the next level with these twists:
- Add toasted coconut flakes
- Swirl in a ribbon of raspberry puree
- Sprinkle with crushed macadamia nuts
- Add a hint of cardamom for an Indian-inspired treat
FAQ
Q: Can I use canned mango instead of fresh? A: Yes, but drain well and reduce added sweetener as canned fruit often contains syrup.
Q: How long does this ice cream last in the freezer? A: Up to 2 weeks when stored properly in an airtight container.
Q: Can I make this recipe keto-friendly? A: Yes! Replace honey with your favorite keto sweetener.
Q: My ice cream is too hard when frozen. What can I do? A: Let it sit at room temperature for 5-10 minutes before scooping.
“This Coconut Mango Ice Cream recipe has become our family’s summer tradition. It’s so easy to make, my kids can help too!” – Michelle, food blogger
Serving Suggestions
Enjoy your homemade tropical treat:
- Topped with fresh mango chunks
- Served between cookies for ice cream sandwiches
- Drizzled with warm honey
- Paired with grilled pineapple
The creamy texture and tropical flavors of this Coconut Mango Ice Cream make it the perfect dessert for hot summer days or whenever you need a taste of paradise. Whether you’re dairy-free, looking for a healthier dessert option, or simply love the combination of coconut and mango, this recipe is sure to become a favorite in your household.
Remember to share your creations and variations in the comments below – we love seeing how you make this recipe your own!