This Easy Coconut Mango Ice Cream is a tropical delight! With creamy coconut milk and sweet mango, it’s the perfect treat for hot days. It’s simple to make without an ice cream maker!
Trust me, your taste buds will be dancing with joy. Plus, making it at home means extra scoops for you—no judgment here! 🍦
I love serving this ice cream with fresh mango slices on top. It makes the perfect cool dessert after a sunny day! Enjoying it while lounging in the warm sun is just the best.
Key Ingredients & Substitutions
Mango: Ripe mangoes are essential for this ice cream’s sweet flavor. If fresh mangoes aren’t available, frozen mango chunks work great! If you want to mix it up, try using pineapple for a different tropical taste.
Coconut Milk: Full-fat coconut milk gives a rich and creamy texture. For a lighter version, you can use a light coconut milk, but be aware it may affect the creaminess. Almond milk is another non-dairy alternative that can be used, but it will change the flavor profile.
Sugar: Granulated sugar is my go-to for sweetness, but feel free to substitute with honey or maple syrup for a natural option. Just remember that these may change the overall flavor slightly.
Lime Juice: Fresh lime juice brightens the flavor! You can use lemon juice if you don’t have lime, although it will alter the taste a bit. A splash of orange juice can also provide a unique twist.
How Do You Achieve Creamy Ice Cream Without an Ice Cream Maker?
The key to making this ice cream creamy without an ice cream maker lies in the freezing and stirring process. It’s all about breaking up ice crystals for a smoother texture. Here’s how to do it:
- After blending your ingredients, pour the mixture into a shallow container. The larger surface area helps it freeze faster.
- Initial freezing time is about 1 hour, then stir it briskly with a fork. This breaks up any ice that’s starting to form.
- Continue to freeze and stir every 30 minutes for 2-3 hours. This will help create that velvety ice cream consistency.
Letting the ice cream sit at room temperature for a few minutes before serving makes scooping easier. Enjoy your homemade treat!
How to Make Easy Coconut Mango Ice Cream
Ingredients You’ll Need:
- 2 cups ripe mango chunks (fresh or frozen)
- 1 can (13.5 oz) full-fat coconut milk
- 1/4 cup granulated sugar or to taste
- 1 tablespoon fresh lime juice
- 1 teaspoon vanilla extract
- Pinch of salt
- Fresh mint leaves (for garnish, optional)
How Much Time Will You Need?
This delicious coconut mango ice cream will take about 15 minutes of preparation time, plus around 3-4 hours to freeze and become firm. It’s a simple process that gives you a tropical treat to enjoy on warm days!
Step-by-Step Instructions:
1. Prepare the Mango:
If you’re using fresh mangoes, start by peeling them and cutting into chunks. If you have frozen mango, just take it out and let it thaw slightly—no need for additional prepping.
2. Blend Everything Together:
In a blender or food processor, combine the mango chunks, coconut milk, sugar, lime juice, vanilla extract, and a pinch of salt. Blend until the mixture is very smooth and creamy, which should take about 1-2 minutes. Don’t forget to taste it! You can adjust the sweetness or add a bit more lime juice if you want it zippier.
3. Freeze the Mixture:
Next, pour the mango mixture into a shallow, freezer-safe container. This helps it freeze more evenly. Freeze it for about 1 hour. After that, take it out and use a fork or whisk to stir it briskly, breaking up any ice crystals that have started to form.
4. Keep Stirring:
Return the container to the freezer and repeat this stirring process every 30 minutes for about 2-3 more times. This will ensure your ice cream is nice and creamy instead of icy.
5. Serve and Enjoy:
When you’re ready to enjoy your ice cream, let it sit at room temperature for about 5 minutes to soften up for easier scooping. Scoop the ice cream into bowls or glasses and garnish with fresh mint leaves if you like. Enjoy your refreshing tropical treat!
This no-churn coconut mango ice cream is a delightful combination of sweetness and creaminess, perfect for a sunny day. You’ll love how easy it is to make and how delicious it tastes. Enjoy every scoop!
FAQ for Easy Coconut Mango Ice Cream
Can I Use Other Fruits Besides Mango?
Absolutely! You can substitute mango with other tropical fruits like pineapple, peaches, or even strawberries for a different flavor. Just keep in mind that this will change the overall taste of the ice cream!
Is There a Vegan Option for This Recipe?
Yes! This recipe is naturally vegan as it uses coconut milk, which is a great dairy-free alternative. Just ensure that any sweetener you choose, like sugar or maple syrup, is also vegan.
How Long Will the Ice Cream Last in the Freezer?
Your coconut mango ice cream can last in the freezer for up to 2-3 weeks when stored in an airtight container. For the best texture, try to consume it within the first week.
Can I Make This Ice Cream Without a Blender?
If you don’t have a blender, you can mash the mango chunks with a fork or potato masher and then mix in the other ingredients by hand, although it may not be as smooth. You can also use an immersion blender for easier blending!
