Take dessert to a whole new level with this impressive homemade mango and coconut ice cream recipe. Made with less than 10 ingredients, this recipe is as easy as it is tasty.
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
COOK. STORE. SAVE.
Smart swap: Can’t get a hold of fresh mangoes? You can use frozen mango instead.
Clever storage: Like regular sugar, coconut sugar should be stored in an airtight container in a cool, dry place like your pantry.
No summer is complete without ice cream and mango ice cream is a sweet treat loved around the world for its tropical flavour combination. From Jamaican-style with a hint of rum, and Thailand’s version served with mango sticky rice, to mango ice cream served with chilli in parts of Mexico, the versatility of the cool sweet treat means it can be whipped up in unique variations across different cultures.
To prepare this mango coconut ice cream at home, there’s no need to use an ice cream maker. All you need is some basic equipment including a small saucepan, a food processor, an electric mixer and a shallow metal container.
When choosing the best mangoes for this recipe, look for overripe ones with a sweet fragrance and a vibrant yellow-orange colour that gives a little when pressed softly. Use a sharp knife to cut alongside the pit to remove the cheeks, a spoon to scoop the flesh of the cheeks from the skin, and grab the knife again to cut away any remaining pieces from the pit.
This homemade version is fruity and refreshing and the best part? There’s no need to invest in an ice cream maker. Our no-churn mango ice cream recipe requires 15 minutes of preparation time to achieve this easy, yet impressive summertime treat. Once the two key parts of the recipe are completed, they’re ready to combine them and place the mixture in the freezer. Then comes the hard part – waiting for the mixture to freeze! Because this is a no-churn ice cream, once it’s frozen all you need to do is break up the ice cream and process it in the food processor until it’s smooth.
This dreamy dessert is best served at summer parties, birthdays, barbecues or as an after-dinner treat when you’re craving something sweet and refreshing. You could even try coconut and mango ice cream in our no-cook ice cream cake or ice cream layer cake.
For other ways to serve this irresistibly creamy coconut mango ice cream, go with a classic cup or waffle cone, or use it as a topping on a peach crumble or an upside-down banana cake. For an adults-only treat, blend it in a white rum pina colada or a mango mojito. Craving a wholesome snack? Blitz your no-churn mango ice cream with pineapple, papaya and spinach for a delicious smoothie bowl. You can also pair it with fresh passionfruit pulp for a sweet and tangy finish, or crushed pistachios for a salty crunch.
While this coconut milk and mango ice cream recipe’s main ingredient is fresh mangoes, you could experiment with other tropical fruits such as lychee, dragonfruit or guava. Need more ideas in your life? See our ice cream recipe collection for inspiration.
Find amazing recipes and ingredients to make standout Christmas desserts.
Here's 10 of our favourite summery sweet recipes for every occasion.
Try our decadent Coles Finest Luxury Orange & Chocolate Pudding.