Mango Coconut Ice Cream is a tropical, dairy-free delight that combines the sweet, juicy flavor of ripe mangoes with the rich creaminess of coconut milk. This refreshing and exotic ice cream is perfect for hot days, offering a smooth and indulgent texture without the need for dairy. The natural sweetness of the mango pairs beautifully with the coconut, making it a simple yet irresistible dessert. Whether you’re vegan, lactose intolerant, or just looking for a lighter option, Mango Coconut Ice Cream is an easy-to-make treat that transports you straight to the tropics.
Ingredients:
- 2 ripe mangoes, peeled and cubed
- 1 can (14 oz) full-fat coconut milk
- ¼ cup coconut cream (optional for extra creaminess)
- ½ cup sugar or maple syrup (adjust to taste)
- 1 tsp vanilla extract
- Pinch of salt
Instructions:
- In a blender, combine the mango cubes, coconut milk, coconut cream (if using), sugar, vanilla extract, and a pinch of salt. Blend until smooth and creamy.
- Taste and adjust sweetness if needed.
- Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions, usually 20-25 minutes, until the mixture reaches a soft-serve consistency.
- Transfer the ice cream to a container and freeze for at least 4 hours, or until firm.
- Scoop and serve, garnishing with fresh mango slices or toasted coconut flakes if desired.
Enjoy your refreshing Mango Coconut Ice Cream, a perfect way to cool off with a taste of the tropics!
