Coconut Mango Ice Cream

Coconut Mango Ice Cream


  • Ripe mangoes, peeled and diced
  • Coconut milk (full-fat)
  • Granulated sugar (adjust to taste)
  • Lime juice (optional, for a hint of acidity)
  • Shredded coconut (optional, for added texture)


  1. Place the diced mangoes in a blender or food processor and puree until smooth.
  2. In a mixing bowl, combine the mango puree with coconut milk and granulated sugar. Adjust the amount of sugar to your desired level of sweetness.
  3. If using, add a squeeze of lime juice to enhance the mango flavor and add a hint of acidity.
  4. For added texture, stir in shredded coconut into the mixture.
  5. Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions until it reaches a creamy consistency.
  6. Once churned, transfer the ice cream to a freezer-safe container and freeze for at least 4 hours, or until firm.
  7. When ready to serve, allow the coconut mango ice cream to sit at room temperature for a few minutes to soften slightly before scooping.
  8. Scoop the ice cream into bowls or cones and garnish with additional shredded coconut or slices of fresh mango, if desired.
  9. Enjoy the tropical flavors of Coconut Mango Ice Cream and savor the taste of summer!

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