Description
This creamy, tropical mango coconut ice cream is easy to make with no ice cream maker required! It’s a perfect treat for hot summer days.
Ingredients
Scale
- 2 ripe mangoes, peeled and diced
- 1 can (14 oz) full-fat coconut milk
- 1/2 cup sweetened condensed milk
- 1 teaspoon vanilla extract
- 1/4 cup shredded coconut (optional)
- Pinch of salt
Instructions
- In a blender, combine the diced mangoes, coconut milk, sweetened condensed milk, vanilla extract, and a pinch of salt. Blend until smooth.
- If using, stir in the shredded coconut for added texture.
- Pour the mixture into a loaf pan or an airtight container.
- Cover the container with a lid or plastic wrap and freeze for at least 6 hours, or until completely frozen.
- Once frozen, let it sit at room temperature for a few minutes before scooping out servings.
Notes
- For a richer mango flavor, use ripe, sweet mangoes.
- Feel free to add other mix-ins such as chocolate chips or nuts if desired.
- For a creamier texture, blend the mixture again before freezing.
Nutrition
- Serving Size: 1/2 cup
- Calories: 220
- Sugar: 22
- Sodium: 25
- Fat: 12
- Saturated Fat: 10
- Unsaturated Fat: 2
- Trans Fat: 0
- Carbohydrates: 27
- Fiber: 1
- Protein: 2
- Cholesterol: 0
Keywords: mango coconut ice cream, no-churn ice cream, tropical dessert, summer treat, easy ice cream recipe