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Mango Coconut Swirl Ice Cream

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A creamy, no-churn frozen treat that layers sweet mango purée with silky coconut cream for a vibrant tropical swirl—completely dairy-free and vegan.

Ingredients

Scale
  • 3 cups (≈ 450 g) frozen mango chunks, slightly thawed
  • 1 (13.5-oz / 400 ml) can full-fat coconut milk, chilled overnight
  • 1 (5.4-oz / 160 ml) can coconut cream, chilled overnight
  • ¼ cup (60 ml) maple syrup or agave nectar, plus more to taste
  • 2 Tbsp fresh lime juice (about 1 lime)
  • 1 tsp pure vanilla extract
  • Pinch of fine sea salt
  • Optional: toasted coconut flakes for serving

Instructions

  1. Line a standard loaf pan with parchment and place in the freezer to chill.
  2. Make the mango purée: In a blender, combine the mango chunks and half of the maple syrup (2 Tbsp). Blend until completely smooth; taste and add more sweetener if desired. Transfer to a bowl and refrigerate.
  3. Whip the coconut base: Scoop the solid coconut cream from the tops of the chilled coconut milk and coconut cream cans into a separate chilled bowl (reserve watery liquid for smoothies). Add the remaining maple syrup, vanilla, lime juice, and salt. Using a hand mixer, whip on high speed for 1–2 minutes until light and fluffy.
  4. Layer & swirl: Retrieve the cold loaf pan. Spoon alternating dollops of whipped coconut mixture and mango purée into the pan, creating layers. Drag a skewer or butter knife through the mixture in figure-eight motions to create swirls—avoid over-mixing.
  5. Freeze: Smooth the top, cover tightly with plastic wrap or a lid, and freeze until firm—about 6 hours or overnight.
  6. Serve: Let the ice cream stand at room temperature for 5–10 minutes to soften slightly, then scoop into bowls. Garnish with toasted coconut flakes if desired.

Notes

  • For a brighter flavor, add 1 tsp grated lime zest to the mango purée.
  • A splash (1 Tbsp) of white rum in the mango layer keeps the texture softer.
  • If you have an ice-cream maker, churn the coconut base and mango purée separately, then ripple them together before the final freeze.
  • Store tightly covered for up to 2 weeks; crystals may form after that.

Nutrition

Keywords: mango coconut ice cream, vegan no-churn ice cream, tropical dessert, dairy-free frozen treat

Find it online: https://recipesfoodeasy.com/mango-coconut-swirl-ice-cream/