Mango Coconut Swirl Ice Cream

Short Description

Creamy coconut-milk custard is marbled with vibrant mango purée, then slow-frozen for a luxurious, tropical ice cream that requires no special equipment beyond a standard freezer.

Why You’ll Love This Recipe

• Tropical flavor harmony: Ripe mango lends natural sweetness and perfume, while coconut milk supplies a rich, dairy-free base.

• Eye-catching presentation: The bright golden fruit ribbon contrasts beautifully against the snowy coconut background.

• Minimal effort: A simple stovetop custard and blender purée are all that stand between you and homemade ice cream.

• All-season delight: Canned coconut milk and frozen or fresh mangoes keep the ingredients easy to source year-round.

Ingredients

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

• Full-fat coconut milk

• Coconut cream (or the thick layer from a chilled can)

• Fresh ripe mangoes (or thawed frozen mango chunks)

• Granulated sugar

• Light brown sugar

• Egg yolks

• Fresh lime juice

• Vanilla extract

• Pinch of fine sea salt

Directions

1. Prepare the mango purée:

   • Peel and cube the mango. Blend until perfectly smooth.

   • Stir in lime juice and 1 tablespoon sugar; chill.

2. Make the coconut custard:

   • In a saucepan, whisk coconut milk, coconut cream, remaining sugars, and salt over medium heat until steaming.

   • In a separate bowl, whisk egg yolks. Slowly ladle ½ cup hot coconut mixture into the yolks, whisking constantly, then return the tempered yolks to the saucepan.

   • Cook on low, stirring, until the custard coats the back of a spoon (82 °C / 180 °F).

   • Remove from heat; stir in vanilla. Strain through a fine sieve, then cool to room temperature. Cover and refrigerate 4 hours or until thoroughly chilled.

3. Churn:

   • Pour the cold custard into an ice-cream machine and churn until softly set (about 25 minutes), or follow a no-churn method: freeze 90 minutes, whisk vigorously, then repeat twice more at 30-minute intervals.

4. Create the swirl:

   • Spoon one-third of the churned coconut ice cream into a loaf pan. Drizzle several tablespoons of mango purée over the surface. Repeat layering twice more.

   • Drag a thin knife through the layers once or twice to marble without fully mixing.

5. Freeze to firm:

   • Press parchment onto the surface, cover, and freeze 3–4 hours, or until scoopable.

Servings and Timing

• Yield: Approximately 1 quart (about 8 small scoops)

• Active preparation: 20 minutes

• Chilling and churning: 4 hours 30 minutes (including custard chill and final freeze)

• Total time: 4 hours 50 minutes

Variations

• Vegan & Egg-Free: Replace egg yolks with 1 tablespoon cornstarch; simmer the coconut mixture until lightly thickened.

• Spiced Mango: Add ¼ teaspoon ground cardamom or ginger to the mango purée.

• Piña Colada Twist: Swap half the mango for crushed pineapple and sprinkle toasted coconut flakes before freezing.

• Reduced-Sugar: Substitute ⅓ of the sugar with allulose for a softer, lower-glycaemic ice cream.

Storage/Reheating

• Storage: Keep tightly covered in the coldest part of the freezer for up to 1 month. Press parchment or plastic film directly onto the surface to prevent ice crystals.

• Softening for service: Transfer the container to the refrigerator for 10 minutes, or let stand at room temperature 5 minutes, before scooping. Refreezing melted ice cream will degrade texture, so portion only what you plan to serve.

FAQs

How ripe should the mangoes be?

Choose mangoes that yield slightly to gentle pressure and give off a fruity aroma; underripe fruit will lack sweetness and color.

Can I use canned mango pulp?

Yes—ensure it is 100 % mango without added sugar, then taste and adjust sweetness if necessary.

Is an ice-cream machine essential?

No. A rigorous no-churn whisk-and-freeze method produces a slightly denser but still creamy result.

Why temper the yolks?

Gradual heating prevents curdling and produces a smooth, stable custard that freezes more softly.

Can I substitute dairy milk?

Whole milk plus heavy cream (50/50) will work, but the coconut flavor will be milder.

My ice cream is icy—what went wrong?

Insufficient fat or sugar, incomplete chilling before freezing, or repeated thaw-refreeze cycles encourage ice crystals.

How do I prevent the swirl from blending in?

Freeze the mango purée 20 minutes before layering so it remains distinct during the swirl.

What if I’m allergic to eggs and corn?

Use 1 tablespoon tapioca starch as the thickener and simmer briefly; it imparts a smooth, glossy finish.

Can I add alcohol?

A tablespoon of white rum enhances tropical notes and softens texture, but excess alcohol will hinder freezing.

Does coconut milk quality matter?

Absolutely. Full-fat, minimally emulsified coconut milk (60 % coconut extract or higher) yields the creamiest result.

Conclusion

Mango Coconut Swirl Ice Cream delivers a sophisticated balance of lush coconut creaminess and vivid mango brightness, all accomplished with pantry-friendly ingredients and straightforward technique. Serve it as a refreshing finale to a summer meal or as an escapist treat in cooler months—either way, its vibrant flavors and striking marbled appearance are sure to impress.