Hey y'all! If you're dreaming of a creamy, tropical dessert that requires zero fancy equipment, this No-Churn Mango Coconut Ice Cream is a must-try. Bursting with sweet mango flavor and the luscious richness of coconut, this easy treat is perfect for hot summer days, family barbecues, or anytime you crave a sweet escape. No ice cream maker? No problem! Let's get cooking!
Why You'll Love This No-Churn Mango Coconut Ice Cream
- Super simple to make—no ice cream maker required!
- Delightfully creamy texture with vibrant tropical flavors.
- Dairy-free and vegan-friendly for everyone to enjoy.
- Made with just a handful of wholesome, natural ingredients.
- Perfect for beating the heat or satisfying your sweet tooth.
Ingredients for No-Churn Mango Coconut Ice Cream
- 2 cups ripe mango chunks (fresh or frozen, about 2 large mangoes)
- 1 (14-ounce) can full-fat coconut milk (chilled overnight)
- ½ cup coconut cream (for extra creaminess)
- ⅓ cup maple syrup or agave syrup
- 1 teaspoon pure vanilla extract
- 1 tablespoon lime juice (optional – enhances brightness)
- Pinch of salt
How to Make No-Churn Mango Coconut Ice Cream: Step-by-Step Directions
Step 1: Prepare the Mango Puree
- Place the mango chunks in a blender or food processor.
- Blend until completely smooth, scraping the sides as needed. Set aside.
Step 2: Mix the Coconut Base
- In a large mixing bowl, add the chilled coconut milk (scoop out the creamy part), coconut cream, maple syrup, vanilla extract, lime juice (if using), and a pinch of salt.
- Whisk vigorously or use a hand mixer until the mixture is smooth and slightly fluffy—about 2-3 minutes.
Step 3: Combine and Layer
- Gently fold the mango puree into the coconut mixture until fully combined and creamy.
- If you like a swirl effect, only partially mix for a marbled look.
Step 4: Freeze
- Pour the mixture into a 9x5-inch loaf pan or freezer-safe container.
- Cover tightly with plastic wrap or a lid to prevent ice crystals.
- Freeze for at least 5 hours, or until firm. For best texture, freeze overnight.
Step 5: Serve
- Let the ice cream sit at room temperature for 10 minutes before scooping.
- Scoop and enjoy your creamy, no-churn mango coconut ice cream!
Notes for Perfect No-Churn Mango Coconut Ice Cream
- Use ripe, sweet mangoes for the best flavor and vibrant yellow color. Learn how to pick the best mangoes here.
- Chill your coconut milk overnight for a creamier, scoopable texture.
- For a lower sugar option, substitute maple syrup with monk fruit sweetener—get more about natural sweeteners here.
Variations for No-Churn Mango Coconut Ice Cream
- Mango Pineapple: Swap ½ cup of mango for pineapple chunks for a tangy twist.
- Spiced Mango: Add a pinch of cardamom or ginger for a warm, exotic flavor.
- Chocolate Swirl: Swirl in some melted dark chocolate before freezing for an indulgent treat.
Required Equipment for No-Churn Mango Coconut Ice Cream
- Blender or food processor
- Large mixing bowl
- Hand whisk or electric hand mixer
- 9x5-inch loaf pan or freezer-safe container
- Spatula
- Plastic wrap or airtight lid
Storage Instructions & Shelf Life
Store your no-churn mango coconut ice cream in a tightly sealed container in the freezer for up to 2 weeks. To maintain its creamy texture, press a piece of parchment paper directly onto the surface before sealing. Let it soften on the counter for 10-15 minutes before scooping for best results.
Serving & Pairing Suggestions for No-Churn Mango Coconut Ice Cream
- Serve in bowls topped with toasted coconut flakes or diced fresh mango.
- Scoop into waffle cones for a classic summer treat.
- Pair with grilled pineapple or a light coconut cookie for extra flair!
Pro Tips for Best No-Churn Mango Coconut Ice Cream Results
- For extra creaminess, use only the thick, solid part of the coconut milk and coconut cream. Learn more about using coconut cream here.
- If you notice ice crystals forming, blend the mixture halfway through freezing and refreeze.
- Always use room-temperature mango puree to prevent the coconut base from seizing.
FAQ: No-Churn Mango Coconut Ice Cream
- Can I use canned mango puree?
- Yes, you can use canned mango puree, but make sure it’s unsweetened to control the ice cream’s overall sweetness.
- Is this no-churn mango coconut ice cream recipe vegan?
- Absolutely! It’s dairy-free and vegan as written, just double-check your sweetener choice.
- Can I make this recipe with other fruits?
- Definitely! Try peaches, pineapple, or berries for delicious variations—just keep the fruit quantity the same.
Prep time: 15 minutes
Total time (including freezing): 5 hours 15 minutes
Ingredients
- 2 large ripe mangoes, peeled and diced
- 1 can (400 ml) full-fat coconut milk
- 1 cup heavy whipping cream
- ½ cup sweetened condensed milk
- ¼ cup granulated sugar
- 1 teaspoon vanilla extract
- 1 tablespoon lime juice
- Pinch of salt
Instructions
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1In a blender, combine diced mangoes, coconut milk, lime juice, and sugar. Blend until smooth and creamy.
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2In a large mixing bowl, whip the heavy cream until stiff peaks form.
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3Gently fold the mango-coconut mixture, sweetened condensed milk, vanilla extract, and salt into the whipped cream until fully combined.
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4Pour the mixture into a loaf pan or freezer-safe container. Smooth the top with a spatula.
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5Cover and freeze for at least 6 hours or until firm. Scoop and serve chilled.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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