This Easy Creamy Coconut Mango Ice Cream is like a tropical vacation in a bowl! With just a few ingredients, you get a smooth and creamy treat that’s bursting with mango flavor.
It’s a perfect treat for hot days or anytime you want something refreshing. I love how simple it is to make—just blend, freeze, and enjoy! Plus, it looks fancy enough to impress anyone! 🍦
Key Ingredients & Substitutions
Mangoes: Use ripe mangoes for the best sweetness and flavor. If fresh mangoes aren’t available, you can use frozen mango chunks. Just thaw them before blending to get the right consistency.
Coconut Milk: Full-fat coconut milk gives the ice cream a rich, creamy texture. If you’re looking for a lighter option, you could try light coconut milk, but the creaminess might be less. Alternatively, almond or oat milk could work, but they may change the flavor.
Sugar: Granulated sugar is a classic choice, but you can substitute with honey, agave syrup, or coconut sugar based on your sweetener preferences. Just keep in mind that liquid sweeteners may require adjusting the overall liquid in the recipe.
Lime Juice: The lime juice adds a nice zing to balance the sweetness. If you don’t have lime, lemon juice could also work in a pinch, or leave it out if you prefer a simpler flavor!
Mint Leaves: Fresh mint is optional, but it adds a lovely pop of color and freshness when serving. If you can’t find fresh mint, a sprinkle of shredded coconut or a slice of lime would be a great alternative for garnish!
How Do I Get Creamy Ice Cream Without an Ice Cream Maker?
If you don’t have an ice cream maker, you can still make this mango coconut ice cream! Follow these steps for the best results:
- Pour the blended mixture into a shallow, airtight container.
- Freeze it for about 1 hour at first. Then, take it out and stir vigorously with a fork or spoon to break up any forming ice crystals.
- Return it to the freezer and repeat the stirring process every 30 minutes for about 2-3 hours until it’s creamy and frozen to your liking.
By doing this, you help create a smoother texture similar to churned ice cream. Enjoy your homemade treat!
How to Make Easy Creamy Coconut Mango Ice Cream
Ingredients You’ll Need:
- 3 ripe mangoes, peeled and chopped (about 3 cups)
- 1 can (13.5 oz) full-fat coconut milk
- 1/2 cup granulated sugar (adjust to taste)
- 1 tsp vanilla extract
- Juice of half a lime (optional, for brightness)
- Fresh mint leaves for garnish (optional)
How Much Time Will You Need?
This creamy coconut mango ice cream recipe takes about 15 minutes of prep time and around 3-4 hours to freeze until firm. If you use an ice cream maker, the churning process will take about 20-25 minutes. So, plan ahead and let your ice cream chill out for a while before serving!
Step-by-Step Instructions:
1. Blend the Base:
In a blender or food processor, combine the chopped mangoes, coconut milk, granulated sugar, vanilla extract, and lime juice (if using). Blend everything together until it’s completely smooth and creamy. Make sure there are no lumps of mango!
2. Taste and Adjust:
After blending, take a little taste of your mixture. If it’s not sweet enough for your liking, feel free to add a little more sugar or a splash more of lime juice for a refreshing kick of flavor.
3. Churn the Ice Cream:
If you have an ice cream maker, pour the mango coconut mixture into it and churn according to the manufacturer’s instructions. This typically takes 20-25 minutes until it reaches a soft-serve consistency. If you don’t have an ice cream maker, see the note below!
4. Freeze for Firmness:
Once churned, transfer the ice cream to a freezer-safe container. Cover it tightly and freeze for at least 3-4 hours or until the ice cream is firm and scoopable.
5. Serve and Enjoy:
When you’re ready to enjoy your homemade treat, scoop the ice cream into bowls or glasses. For a touch of color and freshness, garnish with fresh mint leaves. Serve immediately and enjoy the tropical flavors!
Note:
If you don’t own an ice cream maker, don’t worry! Just pour the blended mixture into a shallow, airtight container, and freeze for about 1 hour. After that, take it out and stir it vigorously with a fork to break up any ice crystals. Put it back in the freezer and continue to stir every 30 minutes for 2-3 hours until you have a creamy texture.
Now, get ready for your delicious homemade coconut mango ice cream! Enjoy every scoop!
FAQ for Easy Creamy Coconut Mango Ice Cream
Can I Use Frozen Mangoes Instead of Fresh?
Absolutely! Frozen mango chunks work great for this recipe. Just let them thaw slightly before blending to ensure a smooth consistency.
How Long Can I Store the Ice Cream?
This ice cream can be stored in an airtight container in the freezer for up to 2 weeks. Just be sure to let it sit at room temperature for a few minutes before scooping if it becomes too hard!
What Can I Use Instead of Coconut Milk?
If you’re not a fan of coconut milk, you can substitute it with almond milk or oat milk. Just note that the flavor and creaminess might change a bit with these alternatives.
Can I Make This Ice Cream Dairy-Free?
Yes! The recipe is already dairy-free using coconut milk. Just ensure that any sweeteners you use (like sugar or honey) are also dairy-free for complete compatibility.
