With mangoes in season, they’re the perfect addition to refreshing summer desserts. Combining them with coconut inspired me to create this delectable treat: homemade Coconut Mango Ice Cream. This delightful dessert brings together the tropical flavors of creamy coconut and refreshing mango, offering a taste of summer in every spoonful.
The recipe is very easy to prepare and no eggs are used. It is made by using an easy ice cream base of heavy whipped cream and sweetened condensed milk, flavored with coconut extract and cream, and swirled with mango puree.
It’s quick, delicious, refreshing, and much better and healthier than store-bought ice creams.
How to make coconut mango ice cream
First, peel and dice the mangoes, then transfer them into the bowl of a food processor. Blend the mangoes until turn into a smooth puree.Â
In a large bowl, whip the cream until stiff peaks are formed. Add the condensed milk, coconut cream, and coconut extract and gently fold them in using a spatula.
Next, prepare an 8 x 12 inch (20x30cm) container. Begin layering the dessert by pouring â…“ of the coconut mixture into the container, followed by â…“ of the mango puree. Repeat this process two more times. Alternate between the coconut mixture and mango puree until all of the ingredients are used up.
Once layered, use a knife to create swirls in the mixture. Then, cover the container and place it in the freezer for 6-8 hours, to let it set.
Before serving, allow the dessert to sit at room temperature for about 10 minutes to soften slightly and reach the desired consistency.
Hope you will try this Coconut Mango Ice Cream.  If you do, don’t forget to tag me in your Instagram posts or stories, so I can see your amazing results. Enjoy!Â
For more frozen treats check our full collection of Frozen Desserts.Â
YOU MAY ALSO LIKE:
Strawberry Condensed Milk Ice Cream
Nutella Ice Cream
Melon Ice Cream
Coconut Mango Ice Cream
Ingredients
- 14 oz (397g) sweetened condensed milk
- 1 ½ cup (360g) heavy whipping cream (35% fat)
- 1 cup (240g) coconut cream
- 1 tsp (5g) coconut extract
- 23 oz (650g) mango puree (about 3 mangoes)
Instructions
- Peel and dice the mangoes. Transfer into the bowl of a food processor and blend until puree is formed.
- In a large bowl whip cream until stiff peaks are formed.
- Add in the condensed milk, coconut cream and coconut extract and mix in gently with a spatula.
- Pour â…“ of coconut mixture in a 8 X 12 inch (20x30cm) container.
- Pour â…“ of mango puree.
- Pour â…“ of coconut mixture.
- Pour â…“ of mango puree.
- Pour the last â…“ coconut mixture.
- Pour the last â…“ of mango puree.
- Use a knife to create swirls.
- Freeze for 6-8 hours or until set.
- Before serving let it sit at room temperature for 10 minutes to get to the right consistency.
Video
Nutrition
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @homecookingadventure on Instagram and hashtag it #homecookingadventure.
This looks amazing! Could I use coconut milk instead of coconut cream? Love your videos! Keep it up!
Hello could you pls. advise me the replacement of coconut cream
Hi, could I use coconut milk instead of coconut cream? It’s quite hard to find in my country. How much fat must the coconut milk or cream contain? Thanks in advance!
Hi, I use a powdered product, called Coconut Milk Powder. It’s packaged in 3 sachets, and you just adjust the amount of water to the amount of powdered product used, depending on whether you need coconut milk, or coconut cream. Works great. The brand name I find on our supermarket shelves is “AYAM”. Hope this helps.