Mango Coconut Ice Cream
This no churn coconut mango ice cream is made with fresh mango purée, whipped coconut cream, sweetened condensed milk, and layers of toasted coconut. Creamy, tropical, and freezer friendly.
Calories 3427kcal
Ingredients
- 1 cup mango purée about 2 ripe mangos, blended smooth
- 1 1/2 cups cold heavy cream
- 1/2 cup cold coconut cream thick part from a can of full-fat coconut milk
- 1 cup sweetened condensed milk or to taste
- 1/2 tsp vanilla extract optional
- Pinch of salt
- Zest of 1 lime
- 1 1/2 cups shredded coconut toasted
Instructions
- Toast the shredded coconut in a dry skillet over medium heat, stirring frequently, until golden and fragrant. Watch it carefully as it can go from golden to burnt quickly. Set aside to cool completely.
- In a large bowl, whisk together the sweetened condensed milk, mango purée, vanilla, salt, and lime zest until smooth and well combined.
- In a separate chilled bowl, whip the cold heavy cream and coconut cream together on medium-high speed until soft to medium peaks form. The mixture should be thick and airy but not grainy.
- Gently fold the whipped cream into the mango mixture in 2 to 3 additions using a spatula, stopping as soon as no streaks remain to keep it fluffy.
- Pour about one third of the ice cream base into a loaf pan or freezer-safe container and smooth into an even layer. Sprinkle a thin, even layer of the cooled toasted coconut over the surface.
- Repeat: add another third of the base, then more toasted coconut. Finish with a final layer of base and a light sprinkle of coconut on top.
- Cover tightly with plastic wrap or a lid and freeze for 6 to 8 hours until firm. Let sit at room temperature for 5 to 10 minutes before scooping.
Notes
- Use ripe, fragrant mangoes for the purée (the riper the mango, the more intense the flavor of the finished ice cream).
- Chill your mixing bowl and beaters before whipping the cream; cold equipment helps the cream whip up faster and hold its structure.
- Make sure the toasted coconut is completely cool before layering it in, or it will melt into the base instead of staying crisp.
- Don't over mix when folding the whipped cream into the mango base, stop as soon as the streaks disappear to keep the texture light and airy.
- For clean scoops, let the pan sit at room temperature for 5–10 minutes before serving.
Nutrition
Calories: 3427kcal | Carbohydrates: 287g | Protein: 45g | Fat: 246g | Saturated Fat: 179g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 44g | Cholesterol: 507mg | Sodium: 846mg | Potassium: 2751mg | Fiber: 13g | Sugar: 270g | Vitamin A: 8824IU | Vitamin C: 107mg | Calcium: 1166mg | Iron: 7mg