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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
Churn time: 15 minutes
Total Time: 25 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