Mango Coconut Ice Cream
This vegan Mango Coconut Ice Cream is a tropical delight made with just three simple ingredients. Whipped to creamy perfection and frozen for a luscious texture, it’s high in healthy fats, naturally sweet, and ready in under 15 minutes. Perfect for a guilt-free dessert or a refreshing summer treat.
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.
