This Easy Coconut Mango Ice Cream is a tropical treat that’s super creamy and refreshing! With just coconut milk and ripe mangoes, it’s a sweet scoop of paradise.
I love how simple it is to whip up! Just blend, freeze, and enjoy. Perfect for hot days, and it tastes like summer in a bowl! Don’t forget to share (or not)! 🍦
Key Ingredients & Substitutions
Mango: Fresh ripe mango chunks add natural sweetness and a burst of tropical flavor. If mangoes aren’t in season, frozen mango works great too. It’s easy and just as delicious!
Coconut Milk: Full-fat coconut milk creates a rich, creamy texture for the ice cream. If you need a lighter version, you can use light coconut milk or even almond milk, though the creaminess may be affected.
Sweetener: I recommend honey or maple syrup for sweetness. You can customize the amount based on how sweet your mangoes are. If you’re vegan, stick with maple syrup!
Vanilla Extract: It enhances the flavor of the ice cream. For a more intense vanilla flavor, consider using vanilla bean paste if you have it on hand.
How Do I Ensure My Ice Cream is Creamy?
To get that smooth, creamy texture, focus on blending well. Here’s what to do:
- Make sure your mango is ripe. This makes blending easier and gives you a smoother ice cream.
- When blending, let the machine run until everything is completely smooth. Scrape down the sides if needed.
- Freezing the mixture in a shallow container helps it freeze more evenly. It’s best to stir it halfway through for a smooth consistency.
By paying attention to these steps, you’ll end up with delicious, creamy ice cream every time!
Easy Coconut Mango Ice Cream
Ingredients You’ll Need:
- 3 cups ripe mango chunks (fresh or frozen)
- 1 can (13.5 oz) full-fat coconut milk
- 1/4 cup honey or maple syrup (adjust to taste)
- 1 tsp vanilla extract
- Pinch of salt
- Fresh mint leaves for garnish (optional)
How Much Time Will You Need?
This delicious coconut mango ice cream takes about 10 minutes of prep time and then needs at least 4 hours in the freezer to set. So, plan to start this treat a little ahead of time, and enjoy it later when it’s perfectly creamy and ready to scoop!
Step-by-Step Instructions:
1. Prepare the Mango:
If you’re using fresh mangoes, begin by peeling, pitting, and chopping them into chunks. If you’re using frozen mango, just make sure they are slightly thawed for easier blending. This will help create a smooth ice cream base.
2. Blend the Ingredients:
In a blender or food processor, add the mango chunks, coconut milk, honey or maple syrup, vanilla extract, and a pinch of salt. Pulse the mixture together until everything is completely smooth and creamy. Don’t forget to scrape down the sides of the blender as needed to ensure even mixing!
3. Freeze the Mixture:
Pour the blended mixture into a shallow freezer-safe container. This will help it freeze more evenly. Place it in the freezer and let it freeze for at least 4 hours, or until firm. If you want a softer texture, give it a stir halfway through the freezing time to help break up any ice crystals.
4. Serve and Enjoy:
When you’re ready to serve your ice cream, scoop it into bowls or dessert glasses. If you like, garnish with fresh mint leaves for a pretty touch. Enjoy your delightful tropical coconut mango ice cream—you deserve it!
FAQ for Easy Coconut Mango Ice Cream
Can I Use Fresh or Frozen Mangoes?
Yes! Both fresh and frozen mangoes work well in this recipe. If using fresh, be sure they’re ripe for the best flavor. If using frozen, allow them to thaw slightly for easier blending.
How Can I Make This Ice Cream Vegan?
This recipe is already vegan-friendly if you use maple syrup instead of honey. Both sweeteners will provide sweetness, so you can easily adapt it to meet your dietary needs!
What If My Ice Cream Freezes Too Hard?
If your ice cream is too hard to scoop after freezing, let it sit at room temperature for about 5-10 minutes before serving. This will soften it, making it easier to scoop out. You can also stir it every hour while freezing for a creamier texture.
How Do I Store Leftovers?
Store any leftover ice cream in an airtight container in the freezer. It will keep for up to 2 weeks. If it gets too hard, simply let it thaw for a few minutes to soften before scooping again!
