Beat the heat with a delightful scoop of this homemade mango coconut ice cream recipe. Delightfully creamy, fruity, and oh-so-refreshing – it’s a must-try dessert!
Are you ready to indulge in a tropical delight that will transport your taste buds to a sun-kissed paradise? Look no further than this irresistible mango coconut ice cream recipe. Bursting with the exotic flavors of ripe mangoes and creamy coconut, this frozen treat is the perfect way to cool down on a hot summer day or simply satisfy your sweet tooth. It is an easy recipe with just four simple ingredients.
With just a handful of ingredients and a few simple steps, you can whip up this homemade dessert that rivals any store-bought ice cream. So, grab your blender and get ready to embark on a tantalizing adventure as we delve into the world of coconut mango ice cream!
Coconut Milk – Canned coconut milk makes this mango ice cream have a mild coconut flavor and keeps the ice cream dairy free. Alternatively, you can use half heavy whipping cream and half whole milk. Make sure to add a teaspoon of coconut extract or this won’t have a coconut flavor at all.
Mango Nectar – This is a sweetened mango juice. It is usually found in the ethnic section of the grocery store. Any mango juice, or fresh mango puree, will work but if it is not sweet you may need to add extra sugar. Sweetened canned mango pulp or canned mango puree also work well.
Egg Yolks – I always throw a few raw egg yolks into my ice cream recipes to make them extra creamy. If you are nervous about using raw eggs you can buy pasteurized eggs or gently heat the ice cream base until it reaches 150 to safely kill any bacteria present.
Sugar – We use white sugar in this recipe to add sweetness without impacting the other flavors.
How to Make Mango Coconut Ice Cream
You’ll have the best mango ice cream in no time! Right from the ice cream maker it is like soft serve so if you don’t want to wait longer you can eat it right from the ice cream maker bowl.
Step One: Add all the ingredients to a blender.
Step Two: Blend until smooth. You want to make sure the egg yolks are thoroughly incorporated.
Step Three: Pour into an ice cream machine.
Step Four: Churn according to the manufacturer’s instructions.
Expert Tip: When the ice cream has finished churning and you remove the blade is the best time to add any mix-ins. Shredded toasted coconut or fresh mango chunks are perfect additions to this recipe.
Step Five: Transfer the coconut milk ice cream mixture to a freezer-safe container. Freeze until firm
Step Six: Once frozen scoop the creamy mango ice cream with an ice cream scoop for a delicious dessert!
No Churn – For a no churn mango ice cream you need to swap out the coconut milk for heavy cream. Blend the other ingredients in a blender. For a coconut flavor add a teaspoon of coconut extract. Whip the heavy cream until stiff peaks form. Then gently fold the whipped cream and mango mixture together. Transfer to a freezer safe container with a lid (or a loaf pan covered with plastic wrap pressed on the surface of the ice cream) and freeze until firm enough to scoop.
Fresh Mangoes – To make this using fresh mango you will need to puree the mangos in a blender. If they won’t blend on their own you can add some of the coconut milk or a little juice or water. Strain out any stringy pieces. Then use that in place of the mango nectar and proceed with the rest of the homemade mango ice cream recipe instructions. The mango flavor is amazing!
Pina Colada – Swap out the mango for pineapple juice to make a heavenly pina colada ice cream.
Vegan – You can omit the eggs to make this a vegan ice cream recipe.
Can I use carton coconut milk for the mango coconut ice cream recipe?
No, unfortunately, you can’t use carton coconut milk for the best results in this homemade ice cream recipe. The fat content is too low. It won’t give the ice cream a rich and creamy texture. Canned full fat coconut milk works the best.
How long does it take to make dairy free mango ice cream?
The preparation time for this recipe is about 10 minutes, but allow at least 4-6 hours for the ice cream to freeze before serving.
Can I substitute sugar with any other sweetener?
Yes, you can substitute the amount of sugar with honey or maple syrup if desired. Adjust the quantity according to your taste preference.
Do I need an ice cream maker to make this recipe?
Yes, you do need an ice cream maker for this recipe. I offer a variation to make it no churn above. Or you can make it as is and freeze it into Mango Popsicles.
Can I add additional fruits to the mango coconut milk ice cream?
Absolutely! Feel free to experiment by adding chopped nuts like almonds or pistachios, or even chunks of other fruits like pineapple or banana for added variety.
How long can I store homemade mango coconut ice cream in the freezer?
If stored properly in an airtight container, homemade mango coconut ice cream can last up to 2-3 months in the freezer.
Can I use frozen mangoes instead of mango juice?
Certainly! Frozen mangoes work just as well in this recipe and may even give your ice cream a slightly thicker consistency due to their frozen state.
- 13.5 oz coconut milk canned, full-fat
- 2 cups mango nectar
- 3 egg yolks
- ½ cup sugar
- Combine ingredients in a blender.
- Blend until smooth.
- Add to an ice cream machine.
- Churn according to the manufacturer's instructions.
- Transfer to a freezer safe container. Freeze until firm enough to scoop, about 3-4 hours.
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