Mango and coconut ice cream

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.