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Mango Coconut Ice Cream

Mango Coconut Ice Cream

Discover 5 amazing Mango Coconut Ice Cream recipes and ideas—perfectly tropical, creamy, and refreshing for any season!

  • Total Time: 4 hours (includes freezing)
  • Yield: 4 servings 1x

Ingredients

Scale
  • 2 ripe mangoes, peeled and chopped
  • 1 can (13.5 oz) full-fat coconut milk (chilled overnight)
  • 23 tbsp maple syrup or honey (adjust to taste)
  • 1 tsp vanilla extract
  • 1 tbsp lime juice (optional)
  • Pinch of sea salt

Instructions

  1. Blend all ingredients in a high-speed blender until smooth.
  2. Taste and adjust sweetness or acidity as desired.
  3. Pour into a shallow freezer-safe container and freeze for 3–4 hours, stirring once an hour.
  4. Let sit at room temp for 5–10 minutes before scooping and serving.

Notes

  • Use frozen mango for quicker prep, or swap with peaches or pineapple.
  • Add coconut flakes or swirl in mango purée for texture.
  • Vegan and gluten-free by default—just ensure sweetener is plant-based.
  • Garnish with lime zest, toasted coconut, or serve with tropical fruit salad or Easy 3 Ingredients Snow Cream Recipe.
  • Author: Anna Adam
  • Prep Time: 10 min
  • Cook Time: 10 min
  • Category: Desserts & Treats
  • Cuisine: Tropical / Fusion

Nutrition

  • Calories: Approx. 180 kcal per serving

Keywords: tropical ice cream, vegan mango dessert, coconut milk ice cream, fruity frozen treat, dairy-free ice cream