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Tropical cravings always seem to hit with the first real wave of warm weather and this coconut mango ice cream immediately transports me to a vacation state of mind. Sweet ripe mangoes blend with creamy coconut for a treat that is both refreshing and decadent. It is dairy free and comes together with just a handful of ingredients whether you have an ice cream maker or not. Spoonful after spoonful it never lasts long in my freezer.
I tried this on a scorching weekend and my family could not believe it was homemade. Even my toddler who usually turns down mango wanted seconds.
Ingredients
- Ripe mangoes: Choose fully yellow fragrant mangoes for the sweetest flavor
- Coconut milk: Full fat canned coconut milk gives luscious richness and a true tropical taste
- Granulated sugar: Sweetens and balances the tartness of the mango customize to your preference I like to use organic or unbleached sugar for a little extra depth
- Lime juice: Optional but fresh lime gives a subtle brightness and really makes the mango pop
- Shredded coconut: Toss this in for a little chew and texture I like to lightly toast mine for a deeper flavor
Instructions
- Prepare the Mango Puree:
- Peel ripe mangoes and dice the flesh then place in a blender or food processor and blend on high until completely smooth without any fibrous strands You want a silky texture for the best mouthfeel
- Mix with Coconut Milk and Sugar:
- In a large mixing bowl whisk together mango puree with coconut milk and granulated sugar Start with the lower end of sugar and taste until it is just how you love it The coconut milk should be well shaken so the cream is fully incorporated
- Enhance the Flavors:
- If you want extra brightness squeeze in a bit of fresh lime juice Stir gently and taste again The acidity makes the tropical flavors really shine without overpowering the sweetness
- Add Texture with Shredded Coconut:
- Fold in shredded coconut at this stage if you like a little texture The coconut adds a tiny bit of chew and makes every bite interesting Toasting the coconut beforehand brings out toasted caramel notes
- Churn in Ice Cream Maker:
- Pour the mixture into your ice cream maker Follow your machine’s instructions letting it churn until the ice cream is thick and creamy This usually takes around twenty five minutes but watch the consistency closely
- Freeze Until Firm:
- Once churned transfer the mixture to a freezer safe container Smooth the top cover tightly and place in the freezer for at least four hours until set The longer it freezes the firmer it will become
- Soften for Serving:
- Take the container out and let it sit at room temperature for five to ten minutes This softens the ice cream just enough for easy scooping without it feeling icy
- Serve and Enjoy:
- Scoop into bowls or cones Top with extra shredded coconut or a few chunks of fresh mango for an extra tropical touch
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I find the combination of mango and coconut irresistible. My absolute favorite part is sneaking a spoonful from the freezer when I need a pick me up especially after a hot day. The scent always takes me back to my childhood when my grandmother surprised us with tropical fruit desserts in summer.
Storage Tips
Keep your coconut mango ice cream in an airtight container with a piece of parchment pressed to the surface to prevent ice crystals. It stays creamy for up to two weeks but is best the first few days for texture. If it gets too hard just let it rest on the counter for fifteen minutes before scooping.
Ingredient Substitutions
Any canned coconut milk works but full fat gives the creamiest result. If you dislike coconut sub in cashew cream or oat milk for a milder flavor. Frozen mango chunks can stand in for fresh mangoes if needed and they make prep even faster.
Serving Suggestions
Pile scoops into waffle cones for a fun treat. Add a splash of rum or top with fresh berries for a grown up dessert. Try layering in a parfait glass with chopped fruit and crunchy granola for a wholesome snack.
Cultural Context
Mangoes and coconut are celebrated ingredients in tropical cuisines especially throughout South Asia Southeast Asia and the Caribbean. Combining them in ice cream brings together their natural creaminess and sunny flavors. In my family I love serving this recipe for Lunar New Year or summer gatherings to honor those traditions and share something special.
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If you are lucky enough to catch mangoes in season do not hesitate to make a double batch. There is nothing like enjoying a tropical scoop on a hot evening with your favorite people.
Frequently Asked Questions
- → How can I make this without an ice cream maker?
After mixing all ingredients, place the mixture in a shallow dish and freeze. Stir every 30 minutes until creamy.
- → Can I use canned mango pulp instead of fresh mangoes?
Yes, canned mango pulp can be substituted for fresh mangoes. Adjust sugar as pulp may be pre-sweetened.
- → Is the shredded coconut necessary?
No, it is optional. Shredded coconut adds texture but can be omitted for a smoother finish.
- → How long should the mixture freeze for best results?
Freeze the churned mixture at least 4 hours, or until firm and scoopable in consistency.
- → Can I use light coconut milk?
Yes, though full-fat coconut milk yields a creamier texture. Light coconut milk works for a lighter treat.