Mango Coconut Ice Cream

The secret to making the best Mango Coconut Ice Cream is to use very ripe mangoes. I like Ataulfo mangos because they are sweeter than Tommy Atkins, yet still have a slightly tart aftertaste. You hardly need any sugar at all to make it if the mangoes are ripe enough. Adding coconut milk makes it creamy and smooth, while adding that characteristic tropical flavor!

Ingredients for Mango Coconut Ice Cream

• Ripe Mangoes: I like using Ataulfo mangoes, but you can use Tommy Atkins as well.
• Coconut Milk: Unsweetened because the mangoes have enough sugar in them.
• Lime juice or lemon juice to balance the sweetness in the mangoes
• Sugar: white, brown, or calorie-free if needed

How to Make Mango Coconut Ice Cream

1. Place all ingredients in a blender, and blend until smooth.

2. Place the resulting puree in an ice cream machine and churn until frozen. If you don't have an ice cream machine, place it in a freezer-safe container and into the freezer until almost frozen. Take it out, whisk in until smooth, and freeze until solid.

3. To serve, let it stand at room temperature for about 2-3 minutes until slightly softened, scoop, and serve.

Tips for making the Best Mango Ice Cream

• Use very ripe mangos so you don't have to use too much sugar.
• Blend all ingredients until they are really smooth.
• If not using an ice cream machine, try to whisk the ice cream before it frozen solid at least twice. This will ensure a creamy, soft ice cream.

Mango Coconut Ice Cream

Ataulfo mangoes give the best flavor, while coconut cream makes Mango Coconut Ice Cream smooth and lush!

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Course: Dessert

Cuisine: Latin American

Keyword: homemade mango coconut ice cream, mango coconut ice cream, mango ice cream

Prep Time: 10 minutes minutes

Churn time: 15 minutes minutes

Total Time: 25 minutes minutes

Servings: 10 scoops

Calories: 103kcal

Equipment

• blender
• ice cream maker optional

Ingredients

• 4 large Ataulfo mangoes (about 4 cups diced)
• ¾ cup coconut milk unsweetened
• 1 lime juiced
• ¼ cup granulated sugar

Instructions

• Place all ingredients in a blender, and blend until smooth.
• Place the resulting puree in an ice cream machine and churn until frozen. If you don't have an ice cream machine, place it in a freezer-safe container and into the freezer until almost frozen. Take it out, whisk in until smooth, and freeze until solid.
• To serve, let it stand at room temperature for about 2-3 minutes until slightly softened, scoop, and serve.

Nutrition

Serving: 1scoop | Calories: 103kcal | Carbohydrates: 18g | Protein: 1g | Fat: 3.5g | Saturated Fat: 2.8g | Sodium: 3mg | Potassium: 186mg | Fiber: 1.4g | Sugar: 16.5g