Mango Coconut Ice Cream

Indulge in a luscious and creamy Mango Coconut Ice Cream, a naturally dairy-free dessert bursting with tropical flavors. This easy-to-make recipe combines ripe mangoes and rich coconut milk, delivering a refreshing treat perfect for any occasion.

Why Mango Coconut Ice Cream is a Must-Try

This ice cream is naturally vegan and gluten-free, making it suitable for a variety of dietary needs. The natural sweetness of mangoes pairs perfectly with the creamy texture of coconut milk, providing a guilt-free dessert option that doesn’t compromise on flavor.

Ingredients

• 3 ripe mangoes, peeled and diced
• 1 can (13.5 oz) full-fat coconut milk
• 1/4 cup maple syrup or honey (adjust to taste)
• 1 tablespoon fresh lime juice
• 1 teaspoon vanilla extract

Instructions

Prepare the Mango Puree
Blend diced mangoes until smooth. Set aside.

Mix the Coconut Base
In a bowl, whisk coconut milk, maple syrup or honey, lime juice, and vanilla extract until well combined.

Combine and Chill
Fold the mango puree into the coconut milk mixture. Chill the mixture in the refrigerator for at least 1 hour.

Churn or Freeze

• If using an ice cream maker, pour the chilled mixture into the machine and churn according to manufacturer’s instructions until creamy and smooth.
• Without an ice cream maker, pour the mixture into a freezer-safe container, freeze for 4-6 hours, stirring every 30 minutes to break up ice crystals.

Serve
Scoop and enjoy immediately, or store in the freezer until ready to serve.

Tips for Best Results

• Use ripe, fragrant mangoes for optimal flavor.
• For extra texture, add toasted coconut flakes or chopped nuts as a topping.
• Adjust sweetness by tasting before freezing.