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Mango Coconut Ice Cream Recipe

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4 from 218 reviews

This Mango Coconut Ice Cream is a creamy, dairy-free treat made with simple ingredients like coconut milk, frozen mango, and maple syrup. Blended to a smooth, soft-serve consistency, it’s a refreshing and easy dessert perfect for warm weather. With optional add-ins like vanilla extract, chopped almonds, or coconut flakes, you can customize it to your liking. Serve immediately for a soft ice cream or freeze briefly for a firmer texture, all without the need for an ice cream maker.

  • Total Time: 10 minutes plus 30 minutes optional freezing
  • Yield: 4-6 servings

Ingredients

Base Ingredients

  • 1 cup coconut milk
  • 2 tbsp maple syrup
  • 4 cups frozen mango chunks
  • ¼ teaspoon vanilla extract (optional)

Optional Add-Ins

  • Pinch of salt
  • Splash of vanilla extract
  • Angostura bitters
  • ¼ cup chopped almonds or coconut flakes

To Serve

  • 4 ice cream cones

Instructions

  1. Combine Coconut Milk and Sweetener: Pour the coconut milk, maple syrup, and optional vanilla extract into a high-powered blender or food processor. Pulse on low for 2 to 3 seconds to mix the ingredients evenly.
  2. Add Mango Chunks: Add the frozen mango chunks and pulse on medium speed for 20 to 30 seconds, until the blades move smoothly without catching. Use a tamper if available to push the mango down as you blend. Scrape down the sides as needed and continue pulsing until the mixture is smooth and creamy in texture.
  3. Serve Immediately or Freeze: You can serve the ice cream immediately in a bowl for a soft-serve consistency. Alternatively, transfer the mixture into a freezer-safe container and freeze for 30 minutes to set if you prefer a firmer ice cream suitable for scooping into cones.
  4. Prepare Ice Cream Cones: To get perfect scoops in cones, dip your spoon in hot water before scooping. Scoop ice cream around the edge and press it into the cone to seal the scoop, then pull the spoon away. Optionally, sprinkle chopped almonds or coconut flakes on top for extra crunch and flavor.

Notes

  • To freeze fresh mango for future use, peel and cube mango flesh then arrange on a parchment-lined cookie sheet. Freeze until solid, then transfer frozen pieces into a freezer bag, remove air, and store flat in the freezer.
  • Experiment by substituting mango with other frozen fruits like banana, strawberries, or blueberries to achieve varied flavors.
  • The heat generated by blending frozen fruit and coconut milk creates a soft-serve texture without ice cream machines or churning.
  • The dash of salt or angostura bitters can enhance the flavor complexity if desired.
  • Author: Madelynn
  • Prep Time: 10 minutes
  • Cook Time: 0 minutes
  • Category: Dessert
  • Method: Blending
  • Cuisine: Caribbean-inspired
  • Diet: Vegan

Find it online: https://allyumcooks.com/mango-coconut-ice-cream-recipe/