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Mango Ice Cream with Coconut

Mango Ice Cream with Coconut
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Mango Ice Cream with Coconut is a luscious tropical dessert combining ripe mangoes’ natural sweetness with the rich creaminess of coconut milk and heavy cream. This refreshing, homemade ice cream features bold tropical flavors, a perfectly creamy texture, and a light, fruity sweetness, making it ideal for warm days or impressing guests with a vibrant, unforgettable treat.

Ingredients

Scale

Main Ingredients

  • 2 to 3 ripe mangoes (sweet, juicy, peeled and diced)
  • 1 cup full-fat coconut milk
  • 1 cup heavy cream
  • 1/3 to 1/2 cup sugar or honey (adjust to taste)
  • 1 tablespoon fresh lime juice
  • 1 teaspoon vanilla extract

Optional Ingredients

  • 1/4 cup desiccated or shredded coconut (for texture and garnish)
  • Toasted macadamia nuts or almonds (for mix-ins)
  • Pinch of chili powder or cayenne (for a spicy twist)
  • Additional coconut cream or almond milk (for dairy-free variation)
  • Passion fruit or guava jam (for swirl)

Instructions

  1. Prepare the mango puree: Peel and dice ripe mangoes, then blend them until smooth to create a fresh, fragrant base for the ice cream.
  2. Mix the creamy base: In a mixing bowl, whisk together coconut milk, heavy cream, sugar or honey, fresh lime juice, and vanilla extract until the sugar is fully dissolved and the mixture is smooth.
  3. Combine mango puree and cream mixture: Gently fold the mango puree into the creamy coconut mixture until completely blended, ensuring an even tropical flavor throughout.
  4. Chill the mixture: Cover the bowl and refrigerate for at least 2 hours to let the flavors meld and prepare the mixture for churning.
  5. Churn the ice cream: Pour the chilled mixture into your ice cream maker and churn according to manufacturer’s instructions, usually 20–30 minutes, until it reaches a soft-serve consistency.
  6. Add shredded coconut (optional): Stir in desiccated or shredded coconut during the last few minutes of churning for added texture and coconut bites.
  7. Freeze before serving: Transfer the churned ice cream to an airtight container and freeze for at least 4 hours to firm up for the perfect scoop.

Notes

  • Use ripe, fragrant mangoes for maximum sweetness and flavor.
  • Full-fat coconut milk is essential to prevent icy or watery texture.
  • Chilling the mixture before churning helps achieve a creamier consistency.
  • Lime juice brightens flavor and balances sweetness beautifully.
  • Try mix-ins like toasted coconut flakes or chunks of mango for extra texture.
  • For a dairy-free version, substitute heavy cream with coconut cream or almond milk.
  • Without an ice cream maker, freeze in a shallow dish and stir every 30 minutes until creamy.

Nutrition

Keywords: mango ice cream, coconut dessert, tropical ice cream, homemade ice cream, dairy-free option, fruity dessert, summer treat

Find it online: https://marygourmet.com/mango-ice-cream-with-coconut/