Coconut Mango Paradise Ice Cream

This Coconut Mango Paradise Ice Cream is the perfect tropical treat to cool down on a hot day. It combines the creamy texture of coconut with the sweet, tangy flavor of ripe mangoes. With just a few ingredients, this no-churn ice cream is easy to make and incredibly refreshing. A delightful dessert for any occasion!

Why You’ll Love This Recipe

This Coconut Mango Paradise Ice Cream is a delightful combination of creamy coconut and luscious mango flavors that transport your taste buds straight to paradise. The tropical ingredients make it an ideal dessert for warm weather or whenever you need a refreshing treat. Additionally, the fact that this is a no-churn ice cream means you don’t need an ice cream maker, which makes preparation incredibly simple. The sweetness of the mango pairs perfectly with the subtle, smooth taste of coconut, offering a rich yet light dessert option.

Ingredients

• 2 ripe mangoes, peeled and chopped

• 1 can (14 oz) full-fat coconut milk

• 1/2 cup coconut cream

• 1/2 cup sweetened condensed milk

• 1/4 cup honey or maple syrup (adjust to taste)

• 1 tsp vanilla extract

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Directions

1. Begin by pureeing the mangoes in a blender or food processor until smooth. If you prefer a chunkier texture, pulse lightly, but make sure the mangoes are well-blended.

2. In a mixing bowl, combine the coconut milk, coconut cream, sweetened condensed milk, honey (or maple syrup), and vanilla extract. Stir until well combined and smooth.

3. Fold the mango puree into the coconut mixture, ensuring it’s thoroughly mixed. Taste the mixture, adjusting sweetness with more honey or maple syrup if desired.

4. Pour the mixture into a loaf pan or shallow dish and smooth the top. Cover with plastic wrap or foil.

5. Freeze the ice cream for at least 4-6 hours, or until fully set and firm. If you plan to serve it later, it can stay in the freezer for up to a week.

6. When ready to serve, let the ice cream sit at room temperature for a few minutes to soften slightly before scooping.

Servings and Timing

• Servings: Approximately 6-8 servings

• Total time: 15 minutes of prep, plus 4-6 hours of freezing time

Variations

• Add-ins: For added texture, consider stirring in chopped toasted coconut, chunks of mango, or a swirl of fruit puree before freezing.

• Vegan version: Make this recipe entirely plant-based by ensuring all ingredients are dairy-free, such as using maple syrup instead of honey and confirming that your sweetened condensed milk is plant-based.

• Flavor twist: Add a bit of lime juice or zest for a citrusy punch that complements the mango’s sweetness.

• Almond or cashew milk: For a lighter option, substitute coconut milk with almond or cashew milk, though the flavor profile will be slightly different.

Storage/Reheating

• Storage: Store any leftover Coconut Mango Paradise Ice Cream in an airtight container in the freezer. It can be kept for up to a week.

• Reheating: There’s no need to reheat the ice cream, as it’s meant to be served frozen. If it hardens too much in the freezer, allow it to sit at room temperature for a few minutes before scooping.

FAQs

1. Can I make Coconut Mango Paradise Ice Cream without a blender?

Yes, you can mash the mangoes by hand or use a food processor, but a blender will yield a smoother texture.

2. Can I use frozen mangoes for this recipe?

Yes, you can use frozen mangoes, but you’ll need to thaw them slightly before blending them to ensure smooth pureeing.

3. Can I make this ice cream without coconut cream?

You can substitute coconut cream with additional coconut milk, though the texture may not be as rich. For the best creamy texture, it’s recommended to use both coconut milk and coconut cream.

4. How can I adjust the sweetness of this ice cream?

You can adjust the sweetness by adding more honey or maple syrup according to your preference. Taste the mixture before freezing to ensure it’s to your liking.

5. Can I add other fruits to this recipe?

Yes, you can mix other tropical fruits like pineapple or passion fruit into the base for an extra layer of flavor.

6. Do I need an ice cream maker for this recipe?

No, this recipe is a no-churn ice cream, meaning you don’t need an ice cream maker. It freezes perfectly in a regular freezer.

7. How long does it take for the ice cream to freeze?

It takes about 4-6 hours for the ice cream to freeze completely. For best results, leave it overnight.

8. Can I make this recipe dairy-free?

Yes, the recipe is naturally dairy-free when you use coconut milk, coconut cream, and sweetened condensed coconut milk or other non-dairy alternatives.

9. How should I serve Coconut Mango Paradise Ice Cream?

Allow it to soften slightly at room temperature for a few minutes before scooping to make it easier to serve.

10. Can I double the recipe?

Yes, you can easily double the recipe if you need more servings. Just ensure you have a large enough pan to freeze the mixture.

Conclusion

Coconut Mango Paradise Ice Cream is a delightful tropical dessert that combines the creamy goodness of coconut with the vibrant sweetness of mango. It’s easy to make, requires no ice cream machine, and is perfect for those hot summer days or any time you want a refreshing, exotic treat. With its smooth texture and the ability to adjust sweetness, this recipe can be customized to suit your preferences. Enjoy the tropical flavors of paradise with every scoop!