Name: Coconut Mango Ice Cream
Prep time: 20 min
Total time: 4 h 20 min
Cuisine: Tropical
Ingredients: 2 cups ripe mangoes, peeled and diced; 1 (13.5 oz) can full-fat coconut milk; ⅓–½ cup granulated sugar (adjust to taste); 1 tablespoon lime juice (optional); ¼ cup shredded coconut (optional)

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This coconut mango ice cream is my tropical escape in a bowl. Made with ripe mangoes and full-fat coconut milk, it’s smooth, creamy, and naturally sweet—perfect for beating the heat. Whether I’m scooping it into cones or serving it with fresh fruit, this dairy-free, vegan treat always brings a little sunshine to the table. With just a few simple ingredients and no eggs or heavy cream, this is a guilt-free indulgence I come back to all summer long.

Why You’ll Love This Recipe

It’s completely vegan, dairy-free, and gluten-free—so everyone at the table can enjoy it.
The flavor is bold and refreshing, with just the right balance of creamy coconut and sweet mango.
It’s incredibly easy to make with minimal prep time.
The optional lime juice and shredded coconut give it that perfect tropical flair.
It’s ideal for warm weather and keeps beautifully in the freezer.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

ripe mangoes, peeled and diced
full-fat coconut milk
granulated sugar (adjust to taste)
lime juice (optional, for a hint of acidity)
shredded coconut (optional, for added texture)

Directions

Puree the Mango
I place the peeled and diced mangoes in a blender or food processor and blend them until completely smooth. This step ensures a creamy texture in the final ice cream.
Mix the Base
In a mixing bowl, I combine the mango puree with coconut milk and sugar. I adjust the sugar based on how sweet the mangoes are. If I’m using lime juice, I stir that in now for a little tang.
Add Coconut (Optional)
For a bit of texture, I stir in shredded coconut. It gives the ice cream a nice chewy contrast to the creamy base.
Churn the Ice Cream
I pour the mixture into my ice cream maker and churn according to the manufacturer’s instructions. It usually takes 20–25 minutes to reach that thick, creamy consistency.
Freeze
I transfer the churned ice cream to a freezer-safe container and freeze it for at least 4 hours until firm.
Serve
Before scooping, I let it sit at room temperature for a few minutes to soften. Then I scoop it into bowls or cones and top it with more shredded coconut or slices of fresh mango for an extra burst of flavor.

Servings and timing

This recipe makes about 6 servings. It takes just 20 minutes to prep and about 4 hours to freeze, giving a total time of around 260 minutes. It’s mostly hands-off after the initial steps, so I can enjoy the process without any stress.

Variations

I like swapping lime juice for lemon juice when I want a slightly different citrus finish.
For a spicy-sweet twist, I add a pinch of chili powder to the mix—just a tiny bit brings out the mango’s flavor.
A dash of vanilla extract or fresh mint leaves can add another layer of depth to the tropical taste.
I’ve also tried mixing in diced pineapple or passionfruit for a fruitier blend.

Storage/Reheating

Store: I keep the ice cream in an airtight container in the freezer for up to 2 weeks. To keep it scoopable, I let it soften on the counter for about 5 minutes before serving.
Note: The texture stays creamy if I use full-fat coconut milk. Low-fat versions tend to make it icy.

FAQs

Can I make this without an ice cream maker?

Yes, I’ve done it by pouring the mixture into a container and freezing it. I stir it every 30–45 minutes for the first few hours to reduce iciness and improve texture.

How do I know if my mangoes are ripe enough?

I choose mangoes that give slightly when pressed and have a fruity aroma. The riper the mango, the sweeter and more flavorful the ice cream.

Is it possible to use canned mango puree?

Yes, but I prefer fresh mangoes for the best flavor. If using canned puree, I reduce the sugar since most are pre-sweetened.

Can I add mix-ins?

Absolutely. I like chopped nuts (like pistachios), coconut flakes, or even crushed graham crackers mixed in after churning for fun texture and contrast.

Does this work as a popsicle?

Yes! I sometimes pour the mixture into popsicle molds instead of an ice cream maker. It freezes beautifully and makes a fun handheld treat.

Conclusion

Coconut mango ice cream is one of my favorite ways to enjoy the taste of summer. It’s creamy, naturally sweet, and filled with tropical flavors that make every bite feel like a vacation. Whether I’m hosting guests or just cooling off at home, this recipe always delivers the perfect balance of refreshment and indulgence.