Mango Coconut Ice Cream

Mango Coconut Ice Cream
Mango Coconut Ice Cream
Mango Coconut Ice Cream

Mango Coconut Ice Cream is a non dairy cool treat that tastes so rich and creamy that you won't miss the cream. Coconut Milk is the reason, and also gives it a nice tropical flavour, along with the mango. I'm lactose intolerant, so I avoid most dairy, with the exception of cheese and the occasional ice cream. Even though I pay for it later, I just can't resist once in a while. And since I'm not the only one eating it, I still make the real thing.

But I've been thinking for a while about making some non dairy ice cream, with one of the cream/milk substitutes being coconut milk. So when I came across these  mango in the produce store, I thought of mango coconut ice cream. It turned out to be deliciously tropical, creamy, and refreshing. The first time I made this, I used coconut sugar. It really intensified the coconut flavour and because it is raw and brown, it added a little hint of toasty caramel. The problem: brown sugar and yellow mangos are not a pretty combo. So for this recipe I am using white sugar in order to get an attractive photograph, but if you don't care about the colour, go ahead and try it with coconut sugar.

With only five ingredients, this “ice cream” is a breeze to make. Especially if you have an ice cream machine. I  happen to own an ice cream maker that's really fun to use,  and I highly recommend owning one. It's been worth giving up some kitchen real estate to fit it in.  However, don't think you can't make ice cream if you don't have a machine. Instead, follow the recipe until it gets to the machine. Instead, put the mixture into a freezer safe container. Freeze six to eight hours. Every hour, go and give the ice cream a stir. This will incorporate air and help the mixture freeze faster.

Mango Coconut Ice Cream


  • 1 14 oz can coconut milk, preferably organic
  • 1 cup sugar
  • 4 ripe mango, peeled and cubed
  • 1 tsp pure vanilla extract
  • pinch of sea salt


  1. In a blender or food processor, put all ingredients except mango and blend until sugar is dissolved, about one minute.
  2. Add 3/4 of the mango, process until smooth, then add the remaining mango and  pulse until combined. (This step is if you want some  mango pieces in your ice cream, but if not, skip, and add all of the mango as above.)
  3. Pour the mixture into the bowl of an ice cream maker and process about 40 minutes for a soft serve consistency.
  4. Serve right away, or put in an airtight, freezer safe container for an hour for a firmer ice cream.

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