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To make mango coconut ice cream, you need these key ingredients: - 2 ripe mangoes, peeled and diced - 1 can (13.5 oz) coconut milk - 1 cup heavy cream - 1/2 cup sugar - 1 teaspoon vanilla extract - Pinch of sea salt - 1/2 cup shredded toasted coconut (for garnish) These ingredients create a creamy and fruity treat. The mango gives a sweet flavor, while the coconut milk adds richness. You can make your ice cream even better with these toppings: - Additional diced mango - Fresh mint leaves - Extra shredded toasted coconut - A drizzle of honey or agave syrup These garnishes add color and flavor. They make your bowl look beautiful, too! If you have dietary needs, here are some easy swaps: - For dairy-free: Use coconut cream instead of heavy cream. - For sugar-free: Try a sugar substitute like stevia or erythritol. These substitutions keep the taste while fitting your diet. Feel free to experiment! {{ingredient_image_1}} Start by peeling the mangoes. Use a sharp knife to remove the skin. Then, cut the mango into small chunks. Place the diced mango in a blender. Blend until smooth. If you want, save some small chunks for later. Set them aside for garnish. This step helps the ice cream get a rich mango flavor. In a large mixing bowl, add the coconut milk. Pour in the heavy cream next. Then, add the sugar and vanilla extract. Finally, sprinkle in a pinch of sea salt. Use a whisk to mix everything well. Make sure the sugar dissolves completely. This base gives your ice cream a creamy texture. Take the mango puree and gently fold it into the cream mixture. Mix until everything blends evenly. Cover the bowl with plastic wrap. Chill it in the fridge for at least two hours. Once chilled, pour the mixture into an ice cream maker. Churn it for about 20 to 25 minutes. The ice cream should reach a soft-serve texture. After churning, transfer the ice cream to a lidded container. Freeze it for at least four hours. This final step gives your ice cream a firm shape. To pick the best mangoes, look for ones that are soft to the touch. The skin should have a mix of green and yellow. The more yellow, the riper it is. Smell the stem; a sweet scent means it’s ripe. Avoid mangoes with dark spots or wrinkles. Always choose two ripe mangoes for this recipe. They add creaminess and flavor to the ice cream. One mistake is using warm ingredients. Always chill your mix for the best texture. If you skip chilling, your ice cream will be icy and hard. Another mistake is over-churning. Stop when the mix is like soft-serve, then freeze. Lastly, don’t skip the salt. A pinch of sea salt enhances the flavors in your ice cream. Presentation matters! Use coconut bowls or colorful ramekins for a tropical vibe. When serving, scoop the ice cream high for a fun look. Don’t forget to add extra toasted coconut on top. It adds crunch and makes it look fancy. You can also place a small piece of mango on each scoop for extra flair. Enjoy the visual treat before you dig in! Pro Tips Fresh Mangoes Matter: Always choose ripe mangoes for the best flavor; they should be slightly soft to the touch and have a sweet aroma. Chill Your Ingredients: For a creamier texture, chill your coconut milk and heavy cream before mixing, ensuring a smoother ice cream base. Don't Skip the Salt: A pinch of sea salt enhances the sweetness and flavors of the mango and coconut, making the ice cream taste more complex. Perfect Freezing: To avoid ice crystals, make sure to freeze the churned ice cream in a lidded container without air pockets for at least 4 hours. {{image_2}} You can mix mango with other fruits. Pineapple adds a sweet and tangy taste. Just blend in diced pineapple with the mango. Passion fruit brings a unique flavor. Scoop out the pulp and mix it in. These fruits pair well with coconut. They enhance the tropical vibe of the ice cream. Adding lime gives a fresh twist to the ice cream. Just stir in lime juice and zest. It brightens the flavor and makes it zingy. Mint is another great option. Chopped fresh mint can add a cool taste. Mix it into the ice cream base for a refreshing touch. For a vegan option, swap heavy cream with coconut cream. Use sweeteners like agave or maple syrup. This keeps the ice cream dairy-free and light. If you want low-calorie ice cream, use less sugar. You can also use a yogurt base for creaminess. These changes keep the taste delicious while being mindful of calories. To keep your mango coconut ice cream fresh, follow these tips: - Use an airtight container to prevent freezer burn. - Fill the container to the top to limit air exposure. - Place a piece of plastic wrap directly on the ice cream before sealing the lid. - Store the ice cream in the coldest part of your freezer for best results. Mango coconut ice cream can last in the freezer for about 1 to 2 months. To enjoy the best taste, try to eat it within the first month. After that, it may lose some flavor and texture. Always check for ice crystals or off smells before serving. To soften your ice cream, take it out of the freezer about 10 to 15 minutes before you plan to serve it. This will make it easier to scoop. If you want it a bit softer, you can leave it out for another 5 minutes. Just make sure not to let it sit too long, or it may melt too much! Yes, you can make mango coconut ice cream without an ice cream maker. Use a simple method. First, prepare the ice cream base as usual. Then, pour the mixture into a shallow dish. Place the dish in the freezer. Every 30 minutes, stir the mixture with a fork for about 3 hours. This helps break up ice crystals. Repeat this until it reaches a creamy texture. You will have a tasty treat, even without an ice cream maker! Mango and coconut offer many health benefits. Mangoes are rich in vitamins A and C. They help boost your immune system and improve skin health. They also have fiber, which aids digestion. Coconut provides healthy fats. It can help support heart health and give you energy. Plus, coconut is a great source of hydration. Enjoying mango and coconut together makes a delicious and nutritious treat! You can easily adjust the sweetness of your ice cream. If you prefer it sweeter, add more sugar. Start with an extra tablespoon or two. Mix well and taste as you go. If you want less sugar, reduce it. You can also use honey or agave syrup for sweetness. These natural sweeteners can add flavor, too. Always taste the mixture before freezing to make sure it’s just right for you! In this blog post, we explored making mango coconut ice cream. We covered essential ingredients, step-by-step instructions, and valuable tips. You learned how to choose ripe mangoes and avoid common mistakes. We also discussed fun variations and best storage practices. Mango coconut ice cream is fun and easy to make. With a few tweaks, you can suit any diet. Enjoy your creamy treat and impress others with your new skills!

Mango Coconut Paradise

A tropical ice cream made with ripe mangoes and creamy coconut milk.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 6 hours
Course Dessert
Cuisine Tropical
Servings 6
Calories 250 kcal

Ingredients
  

  • 2 whole ripe mangoes, peeled and diced
  • 1 can coconut milk (13.5 oz)
  • 1 cup heavy cream
  • 0.5 cup sugar
  • 1 teaspoon vanilla extract
  • 1 pinch sea salt
  • 0.5 cup shredded toasted coconut (for garnish)

Instructions
 

  • Prepare the Mango: In a blender, combine the diced mangoes and blend until smooth. Set aside a few small pieces for garnish if desired.
  • Mix the Ice Cream Base: In a large mixing bowl, whisk together the coconut milk, heavy cream, sugar, vanilla extract, and a pinch of salt until well combined and the sugar is dissolved.
  • Combine Mango and Cream: Gently fold the mango puree into the coconut cream mixture until evenly incorporated.
  • Chill the Mixture: Cover the bowl with plastic wrap and place it in the refrigerator for at least 2 hours, or until completely chilled.
  • Churn the Ice Cream: Pour the chilled mixture into an ice cream maker and churn according to the manufacturer's instructions, typically about 20-25 minutes until it reaches a soft-serve consistency.
  • Freeze the Ice Cream: Transfer the churned ice cream to a lidded container and freeze for a minimum of 4 hours or until firm.
  • Serve: Scoop the ice cream into bowls or cones, garnishing with shredded toasted coconut and any reserved mango pieces for extra flair.

Notes

Serve in coconut bowls or ramekins for a tropical vibe, and sprinkle extra toasted coconut on top for added texture.
Keyword coconut, dessert, ice cream, mango