- Gluten free
- Nut free
- Peanut free
- Sesame free
- Soy free
- Wheat free
- Shellfish free
- Seafood free
- Vegetarian
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.
- Serves12
- Cook time15 minutes
- Prep time15 minutes, + 6 hours freezing time
Ingredients
- 2 mangoes, stoned, peeled
- 1/4 cup (55g) coconut sugar
- 600ml thickened cream
- 400ml can coconut milk
- 1 cup (250ml) milk
- 8 free range egg yolks
- 3/4 cup (165g) caster sugar
Nutritional information
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.
Method
Step 1
Combine mango and coconut sugar in a small saucepan over low heat. Cook, stirring occasionally, for 5 mins or until the sugar dissolves and mango collapses. Transfer to a food processor and process until smooth. Set aside to cool.Step 2
Meanwhile, combine the cream, coconut milk and milk in a saucepan over medium-low heat. Bring just to a simmer and remove from heat.Step 3
Use an electric mixer to beat the egg yolks and caster sugar in a large bowl until thick and pale. Gradually stir in the cream mixture, in batches, until combined. Pour into a clean saucepan and place over low heat. Cook, stirring, for 8-10 mins or until the custard coats the back of a spoon. Set aside to cool.Step 4
Add half the mango mixture to the custard mixture in the pan and stir to combine. Pour into a shallow metal container. Cover with foil and place in the freezer for 3 hours or until firm.Step 5
Roughly break up the ice-cream with a metal spoon. Transfer to a food processor and process until smooth. Return half the ice-cream to the metal container and add half the remaining mango mixture. Gently swirl to marble. Repeat with remaining ice-cream and mango mixture. Cover with foil. Place in freezer for 3 hours or until firm.
Recipe tip
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.
The best mango and coconut ice cream for summer
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.
Keen to try more homemade ice cream recipe ideas? Try these for rum and raisin ice cream, roasted peach sour cream ice cream or Curtis Stone’s reverse affogato sundaes with caramelised banana.
Essentials for making mango ice cream at home
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.
How to make mango ice cream – without an ice cream maker
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.
Different ways to serve homemade mango ice cream
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.
FAQs
Mango and coconut ice cream
- Serves12
- Cook time15 minutes
- Prep time15 minutes, + 6 hours freezing time
Ingredients
- 2 mangoes, stoned, peeled
- 1/4 cup (55g) coconut sugar
- 600ml thickened cream
- 400ml can coconut milk
- 1 cup (250ml) milk
- 8 free range egg yolks
- 3/4 cup (165g) caster sugar
Description
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.
Method
Step 1
Combine mango and coconut sugar in a small saucepan over low heat. Cook, stirring occasionally, for 5 mins or until the sugar dissolves and mango collapses. Transfer to a food processor and process until smooth. Set aside to cool.Step 2
Meanwhile, combine the cream, coconut milk and milk in a saucepan over medium-low heat. Bring just to a simmer and remove from heat.Step 3
Use an electric mixer to beat the egg yolks and caster sugar in a large bowl until thick and pale. Gradually stir in the cream mixture, in batches, until combined. Pour into a clean saucepan and place over low heat. Cook, stirring, for 8-10 mins or until the custard coats the back of a spoon. Set aside to cool.Step 4
Add half the mango mixture to the custard mixture in the pan and stir to combine. Pour into a shallow metal container. Cover with foil and place in the freezer for 3 hours or until firm.Step 5
Roughly break up the ice-cream with a metal spoon. Transfer to a food processor and process until smooth. Return half the ice-cream to the metal container and add half the remaining mango mixture. Gently swirl to marble. Repeat with remaining ice-cream and mango mixture. Cover with foil. Place in freezer for 3 hours or until firm.