Creamy No-Churn Mango Coconut Ice Cream
A quick and easy homemade dessert combining juicy mangoes and creamy coconut milk, with a tropical twist of toasted coconut flakes. No ice cream maker needed, perfect for a refreshing treat.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 6 hours 15 minutes
- Yield: 6 servings 1x
- Category: Dessert
- Cuisine: Tropical
Ingredients
Scale
- 2 cups diced ripe mangoes (fresh or frozen)
- 1 can (13.5 oz / 400 ml) full-fat coconut milk
- 1/2 cup (120 ml) sweetened condensed milk
- 1 teaspoon vanilla extract
- 1 tablespoon fresh lime juice
- 1/3 cup toasted coconut flakes (unsweetened)
Instructions
- Peel and dice fresh mangoes until you have about 2 cups. If using frozen mango, allow it to thaw slightly.
- Heat a dry skillet over medium-low heat. Add 1/3 cup coconut flakes and stir frequently for 3-5 minutes until golden brown and fragrant. Remove from heat and set aside to cool.
- In a blender or food processor, combine mango chunks, full-fat coconut milk, sweetened condensed milk, vanilla extract, and fresh lime juice. Blend on high until smooth and creamy, about 2-3 minutes.
- Pour the blended mixture into a mixing bowl. Taste and adjust sweetness if needed by adding more condensed milk or sugar. Stir gently to combine.
- Transfer the mixture into a freezer-safe container. Smooth the top with a spatula and cover tightly with a lid or plastic wrap.
- Freeze for at least 6 hours or overnight. Before serving, let the ice cream sit at room temperature for 5 minutes to soften slightly.
- Scoop the ice cream into bowls or cones and sprinkle generously with toasted coconut flakes.
Notes
Use full-fat coconut milk for best creamy texture. Toast coconut flakes slowly over medium-low heat to avoid burning. If ice cream freezes too hard, let it soften at room temperature for a few minutes before scooping. Frozen mango can be used if fresh is unavailable; thaw slightly before blending. For dairy-free version, substitute sweetened condensed milk with coconut condensed milk or a blend of maple syrup and coconut cream.
Nutrition
- Serving Size: 1/2 cup (120 ml)
- Calories: 200
- Sugar: 20
- Sodium: 30
- Fat: 13.5
- Saturated Fat: 11
- Carbohydrates: 22.5
- Fiber: 2
- Protein: 2.5
Keywords: mango ice cream, no churn ice cream, coconut ice cream, homemade dessert, tropical dessert, easy ice cream recipe