Indulge in this creamy, tropical Mango Coconut Ice Cream that’s completely plant-based and naturally vegan.
Made with just three pantry-friendly ingredients, it’s packed with good fats from coconut and a touch of natural sweetness from mango pulp.
High in fiber and protein, this no-churn ice cream is quick, satisfying, and perfect for a healthy treat anytime.
Mango Coconut Ice Cream
Equipment
- Stand Mixer (1)
- Small mixing bowl (1)
- Silicone Spatula (1)
- Medium Lidded Container / Pyrex Dish (1)
- Measuring
Ingredients
- 400 ml full-fat coconut milk
- 320 g condensed coconut milk vegan
- 600 g mango pulp
Instructions
- Chill the Coconut Ingredients: Before you start, make sure both your full-fat coconut milk and condensed coconut milk have been thoroughly chilled in the refrigerator. This ensures that the coconut solids separate properly from the liquid and helps the ice cream whip up to a light, fluffy texture. For best results, chill them overnight if possible.
- Separate the Coconut Solids: Pour the 400 ml of chilled coconut milk into a small mixing bowl. You’ll notice it separates into a thick white cream at the top and a clear liquid at the bottom. Using a spoon or spatula, carefully scoop out the creamy white solids and place them into a clean mixing bowl or the bowl of your stand mixer. You can save the clear liquid for smoothies, cooking, or discard it if you prefer.
- Whip the Coconut Cream: Using a stand mixer or hand whisk, beat the coconut solids for 2–3 minutes on medium-high speed. The mixture should become light, airy, and slightly fluffy. Whipping incorporates air into the cream, giving the ice cream its soft, creamy texture. Once whipped, transfer the lightened coconut cream into a small bowl and set aside temporarily.
- Prepare the Condensed Coconut Milk Base: Without washing the mixing bowl, add 320 g of condensed coconut milk directly into it. There’s no need to clean the bowl because the flavors will blend beautifully. Whip the condensed coconut milk on medium speed for 3–4 minutes until it doubles in volume and turns a lighter shade, indicating it’s fluffy and aerated. This will help create a smooth, creamy base for the ice cream.
- Incorporate Whipped Coconut Cream: Gently fold the whipped coconut cream back into the bowl with the aerated condensed coconut milk. Use a spatula or continue with the mixer on low speed to combine them thoroughly for about 1 minute. The mixture should now be uniform, light, and airy. Take care not to overmix, as you want to retain the fluffiness.
- Add Mango Pulp in Batches: Start by adding 200 g of mango pulp to the coconut mixture. Whisk gently for 1 minute until fully combined and smooth. Repeat this process with another 200 g of mango pulp, mixing for 1 minute. Finally, add the remaining 200 g of mango pulp and whisk for 1–2 minutes. Incorporating the mango in batches ensures even distribution of fruit flavor and helps maintain the light texture. The final mixture should be vibrant, creamy, and slightly thick.
- Transfer to Freezer Container: Using a silicone spatula, carefully scrape the mixture into a medium-sized lidded container or Pyrex dish. Smooth the top with the spatula for an even freeze. Ensure the lid is tightly sealed to prevent ice crystals from forming and to keep the ice cream creamy.
- Freeze Until Firm: Place the container in the freezer and allow it to set for at least 6 hours, or ideally overnight. The ice cream will firm up to a scoopable consistency. Avoid stirring during freezing, as this can affect the texture.
- Serve and Enjoy: When ready to enjoy, remove the ice cream from the freezer and let it sit at room temperature for 5–10 minutes to soften slightly. Scoop generously into bowls or cones, and enjoy a tropical, creamy, naturally vegan treat. Optionally, garnish with fresh mango cubes, toasted coconut flakes, or a drizzle of mango puree for added flair.
- Storage Tips: Store leftover ice cream in the freezer with the lid tightly sealed. It should keep well for up to 1 week while maintaining its creamy texture. If ice crystals appear, let it soften at room temperature for a few minutes before scooping.
Notes
- Chill ingredients thoroughly: Cold coconut milk whips better, giving your ice cream a light, fluffy texture.
- Use full-fat coconut milk: For creaminess and richness; light versions won’t set properly.
- Sweetness adjustment: If your mangoes are very sweet, reduce condensed coconut milk slightly; if tart, consider a touch more.
- Batch mixing: Adding mango pulp in three portions ensures smooth blending and prevents the mixture from becoming watery.
- Avoid overmixing: Whipping too long after adding mango can break down the cream’s airy texture.
- Optional garnishes: Fresh mango chunks, toasted coconut, or cacao nibs enhance both flavor and presentation.
- Serving tip: Allow ice cream to soften 5–10 minutes at room temperature for easier scooping.
Chef’s Secrets To Perfect Ice Cream
The key to flawless vegan mango coconut ice cream lies in technique and ingredient quality.
Always use well-chilled coconut milk and condensed coconut milk—the cold temperature ensures the coconut solids whip into a light, airy texture.
Full-fat coconut milk is essential for a rich, creamy base, while layering mango pulp in stages guarantees smoothness and vibrant flavor.
Gentle folding prevents the air from escaping, giving you soft, scoopable ice cream every time.
For an extra indulgent touch, lightly sweeten with maple syrup or agave if your mangoes are tart, and experiment with a pinch of vanilla extract to elevate depth.
Serving Suggestions For Tropical Delight
This ice cream shines as a stand-alone dessert or paired with complementary flavors.
Serve scoops in bowls garnished with fresh mango cubes, toasted coconut flakes, or chopped nuts for texture contrast.
It also works beautifully as a topping for dairy-free cakes, warm fruit crumbles, or vegan chocolate brownies.
For a refreshing summer treat, try layering it in a parfait with granola and berries.
Its vibrant flavor and creamy consistency make it perfect for both casual family treats and elegant dessert presentations.
Storage Tips For Longevity
To maintain the ice cream’s creamy texture, store it in an airtight, lidded container in the coldest part of your freezer.
It keeps well for up to one week. Avoid repeated thawing and refreezing, which can create ice crystals and reduce creaminess.
If ice crystals form, allow the ice cream to sit at room temperature for 5–10 minutes before scooping.
For convenience, consider portioning into smaller containers to serve single portions without exposing the entire batch to air.
Frequently Asked Questions
1. Can I use canned mangoes instead of pulp?
Yes! Use pureed canned mangoes without added sugar. Fresh or frozen mangoes can also be blended into pulp for the same creamy result. Adjust sweetness according to the mango’s natural flavor.
2. Do I need an ice cream maker?
Not at all. This recipe is entirely no-churn. The whipped coconut cream provides airiness, and freezing in a lidded container achieves the same creamy texture without specialized equipment.
3. Can I make this sugar-free?
Absolutely. Use a sugar-free or unsweetened condensed coconut milk alternative. You can also add natural sweeteners like stevia or monk fruit to taste, keeping it vegan and low-glycemic.
4. How do I prevent ice crystals from forming?
Ensure the ice cream mixture is thoroughly whipped and the container is airtight. Avoid opening the freezer frequently, and allow it to soften slightly before scooping to restore creaminess.
5. Can I add mix-ins like nuts or chocolate?
Yes, fold in ingredients like chopped nuts, dark chocolate chunks, or shredded coconut after adding mango pulp. Do this gently to maintain the light, airy texture of the ice cream.
