Description
This creamy and tropical no-churn mango coconut ice cream is a delightful treat perfect for hot summer days. Made with just a few simple ingredients, it’s easy to whip up and requires no ice cream maker.
Ingredients
Scale
- 2 ripe mangos, peeled and diced
- 1 can (14 oz) full-fat coconut milk
- 1/2 cup sweetened condensed milk
- 1 teaspoon vanilla extract
- 1/4 cup shredded coconut (optional for garnish)
Instructions
- In a blender, combine the diced mangos, coconut milk, sweetened condensed milk, and vanilla extract. Blend until smooth.
- Pour the mixture into a loaf pan or an airtight container.
- Cover and freeze for at least 6 hours or until fully set.
- Before serving, let the ice cream sit at room temperature for a few minutes to soften slightly.
- Scoop and serve garnished with shredded coconut if desired.
- Prep Time: 10
- Category: Dessert
- Method: No-Churn
- Cuisine: Tropical
Nutrition
- Serving Size: 1/2 cup
- Calories: 200
- Sugar: 22
- Sodium: 30
- Fat: 10
- Saturated Fat: 8
- Unsaturated Fat: 2
- Trans Fat: 0
- Carbohydrates: 28
- Fiber: 1
- Protein: 2
- Cholesterol: 0
Keywords: mango coconut ice cream, no-churn ice cream, tropical dessert, easy ice cream recipe, homemade ice cream, mango ice cream, coconut ice cream, summer dessert