Description
This creamy and delicious no-churn mango coconut ice cream is perfect for a refreshing treat on a hot day. Made with ripe mangoes and coconut cream, this recipe is simple and requires no ice cream maker.
Ingredients
Scale
- 2 ripe mangoes, peeled and diced
- 1 can (14 oz) coconut cream, chilled
- 1/2 cup sweetened condensed milk
- 1 teaspoon vanilla extract
- 1/2 teaspoon lime juice (optional)
- Pinch of salt
Instructions
- In a blender, combine the diced mangoes and blend until smooth.
- In a mixing bowl, whisk together the chilled coconut cream, sweetened condensed milk, vanilla extract, lime juice, and salt until well combined.
- Fold the mango puree into the coconut mixture until fully incorporated.
- Transfer the mixture to a loaf pan or an airtight container.
- Cover and freeze for at least 6 hours or until firm.
- Before serving, let the ice cream sit at room temperature for a few minutes to soften slightly.
Notes
- For a creamier texture, blend the coconut cream before mixing it with other ingredients.
- You can substitute fresh mangoes with frozen mango chunks if ripe mangoes are unavailable.
Nutrition
- Serving Size: 1/2 cup
- Calories: 200
- Sugar: 30
- Sodium: 15
- Fat: 8
- Saturated Fat: 6
- Carbohydrates: 32
- Fiber: 1
- Protein: 2
- Cholesterol: 0
Keywords: no-churn ice cream, mango ice cream, coconut ice cream, easy ice cream recipe, homemade ice cream, vegan ice cream, summer dessert, tropical ice cream