This Mango Coconut Ice Cream is fruity and refreshing. It is made with only three ingredients: frozen mango, coconut milk, and honey. A great dairy-free summer treat!
I love mangoes. I especially like eating tons of mango during the summer, when they are the sweetest. This easy mango coconut ice cream is my latest summer dessert creation, and I absolutely love it!
I made this mango ice cream with coconut milk and honey. That’s right, only 3 ingredients: frozen mango, coconut milk, and honey. So easy and healthy!
It’s a great dairy-free mango ice cream option that tastes refreshing. You will love it.
Made with Coconut Milk
I think mango and coconut are a match made in heaven. They just go so well together in everything, especially in frozen treats.
Because it only contains coconut milk (no other milks), it’s an awesome dairy-free ice cream option. Plus, the coconut milk adds lightness and delightful nutty flavors. It’s amazing!
Be sure to use the canned and thick coconut milk version, and not the ready-to-drink coconut milk beverage.
Only 3 Ingredients
You only need 3 basic ingredients for this mango coconut ice cream. Per usual, the specific ingredient quantities are in the recipe card below.
Here’s what you’ll need:
- Frozen mango chunks
- Canned, unsweetened coconut milk: Be sure to use the canned coconut milk, which is thick and creamy. Don’t use the ready-to-drink coconut beverage.
- Honey: To taste.
The recipe below makes about 1.5 quarts. You can easily double or triple it.
Easy to Make
I’d recommend using an ice cream machine for optimal results.
Every ice cream maker is different, but for the most part, here are the basics:
- Freeze the bowl of ice cream maker overnight.
- Make the ice cream mixture by blending all the ingredients.
- Churn: Add the mixture to the machine and get it going according to the manufacturer’s directions.
- Transfer the ice cream to a freezer-friendly ice cream container.
- Freeze for at least 2 hours before serving.
My 1.5 quart ice cream maker takes about 20 minutes to churn. It’s quick and easy!
Do I Need an Ice Cream Machine?
As I mentioned earlier, I’d highly recommend using an ice cream maker for best results. After all, you want your mango coconut ice cream to be light and airy!
An ice cream machine pretty much churns the ice cream. The process of churning is all about aerating the ice cream mixture so that you get that amazing light consistency in ice cream. Ice cream made with milk or heavy cream tend to become really dense when not churned.
The good news: if you don’t have an ice cream maker, then this mango coconut ice cream recipe is great as a no-churn option (aka you don’t need an ice cream machine). Because it is made with coconut milk, it’s lighter by nature, so you don’t have to worry about it being too heavy or dense. Just blend the ingredients and freeze in a freezer-friendly container for 2-3 hours. However, it will not be as light as churned ice cream.
Enjoy this mango and coconut milk ice cream on a hot summer day. You will love that refreshing feeling.
It’s fruity with amazing coconut flavors. Coconut, by nature, isn’t overpowering, so you’ll taste fruity mango flavors with a delightful coconut aroma. I love it so much!
Thank you for reading. I hope you love this recipe as much as I do!
More amazing summer sweets:
- Watermelon Popsicles
- Mango Pineapple Popsicles
- Blueberry Cheesecake Ice Cream
- Homemade Key Lime Pie
- Easy Lemon Bars
Tips for Success
- Use an ice cream maker for best results. Ice cream makers churn very well for light and airy ice cream. If you prefer to use the no-churn method, see “Recipe Notes” below.
- Use canned coconut milk: I’m talking about the thick coconut milk that comes in cans. Use unsweetened. Ready-to-drink coconut milk will not work.
- Make sure the mango chunks are frozen before using.
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Mango Coconut Ice Cream
Ingredients
- 3 cups frozen mango chunks
- 1 can (14 oz) unsweetened coconut milk (the canned version, not the coconut milk beverage)
- 1/4 to 1/2 cup honey (or to taste)
Instructions
- Prep ahead: Check your ice cream machine's instructions first, mine required freezing the bowl 1 day ahead. This recipe makes enough for a 1.5 quart ice cream maker, so feel free to double or triple the ingredient quantities if needed.
- Stir the coconut milk with a spoon. You may notice that canned coconut milk appears to be separated. That's normal. Simply stir with a spoon until evenly combined.
- Make the mixture: Combine the frozen mango, coconut milk, and honey in a blender. Blend until evenly combined and smooth. Adjust the amount of honey to taste.
- Churn: Pour mixture into the pre-frozen bowl of your ice cream maker, and churn according to the ice cream maker's manufacturer instructions. Once churned and ready (mine took 20 minutes), transfer to freezer-friendly container.
- Cover and freeze for at least 2 hours before serving. Enjoy!
Notes
- Special equipment: ice cream maker, blender.
- Don’t have an ice cream maker? Good news! Coconut milk isn’t dense or heavy by nature, so an ice cream maker isn’t completely necessary. However, the results won’t be as airy and smooth compared to ice cream made with an ice cream maker. To make the mango coconut ice cream without an ice cream maker: simply blend the ingredients, and transfer to a freezer-friendly container. Freeze for at least 2-3 hours, or until frozen.
- Coconut milk: Be sure to use the canned unsweetened coconut milk. Don’t use the ready-to-drink coconut beverage.
Mauricio Pena says
I made it following your recipe, the next day I try to scoop it but is so hard, why?
Tania says
Hi Mauricio! I usually let the ice cream sit on the countertop for a few minutes so it’s no so frozen. Then it will be easier to scoop.