Let Me Tell You About The Time I Accidentally Created This Ice Cream
I swear, most of my kitchen wins start as a disaster. One summer, I found myself with a fruit bowl overflowing with mangos (thanks to a cheeky deal at the market, which, let’s be real, I couldn’t resist). It was way too hot to turn on the oven, so I thought, “Ice cream, duh!” Only, I don’t own an ice cream maker. Luckily, the internet can be magic (here’s a good explainer), and after a bit of experimenting (and frankly, a little panic), this no-churn mango coconut ice cream was born. It’s now a sort of sun-soaked tradition at my place, especially when the dog days of summer roll around. Also: my nephew calls it ‘sunshine in a scoop,’ which is just adorable, right?
Why I Keep Coming Back To This Recipe
I make this when I want to pretend I’m on holiday. My family goes wild for it – even my picky cousin (you know who you are, Mark!) can’t resist. It’s also a lifesaver when I realize, last minute, that dessert is expected and I just can’t face the grocery store again. Plus, if you’ve ever tried to do a proper custard-based ice cream and ended up with sweet scrambled eggs, you’ll get why this is such a relief. It’s mostly dump, mix, and freeze – just how I like it.
Here’s (Roughly) What You’ll Need
- 2 large ripe mangos (I used Alphonso, but Kent or even tinned mango pulp works—my grandma swears by a certain brand, but I honestly just grab what’s cheapest)
- 1 can (400ml) full-fat coconut milk (lite works in a pinch, but won’t be as creamy)
- 1 can (397g) sweetened condensed milk (you could try homemade, but I never have the patience)
- 1 tsp vanilla extract (or skip it if you forget, I have and it’s fine)
- Pinch of salt (optional, but it really does something magical)
- Juice of half a lime (seriously, don’t overthink it—sometimes I use lemon instead)
- Handful of toasted coconut flakes, for topping (optional, but so good. I’ve used chopped pistachios in a pinch)
So, How Do You Actually Make It?
- Peel and chop your mangos. Toss them in a blender or food processor until you have a smooth pulp. I usually sneak a spoonful here—quality control, right?
- In a big mixing bowl, combine the mango pulp, coconut milk, condensed milk, vanilla, salt, and lime juice. Give it a good mix. (If it looks a bit separated, don’t panic—it always comes together in the end!)
- Pour the mixture into a loaf tin or any freezer-friendly container. Smooth the top. If you’re feeling fancy, swirl through some extra mango puree or scatter on your coconut flakes now.
- Cover with cling film or foil, pop it in the freezer, and…wait. This is the hard bit. It’ll need at least 6 hours, but overnight is better. I’ve tried to rush it. It wasn’t worth it.
- Once it’s firm, let it sit out for 5-10 minutes before scooping. Unless you like fighting with your dessert (been there).
Things I Wish I Knew The First Time
- If your mangos are a bit tart, add another spoonful of condensed milk. Or not. I kind of like the tang.
- Don’t skimp on the lime—it keeps everything bright and stops the ice cream from crossing over into too-sweet territory.
- I once tried mixing by hand, but actually, a whisk is much easier. Or even a fork, if you’re feeling rustic.
Variations (And, Uh, A Fail)
I’ve tried swapping half the mango for pineapple—surprisingly good. Berries were…not my best idea (blueberries turned it a weird color and the taste was meh). If you’re a ginger fan, grate a smidge in—it wakes the whole thing up. Oh, and a dash of rum? For the grown-ups, yes please.
What If I Don’t Have All The Gear?
No ice cream maker needed, obviously, but if you don’t have a blender, just mash the mango as best you can. A potato masher works. Or even just a fork—chunky bits are kind of nice, honestly!
How Long Does It Keep? (Not That It Lasts…)
Technically, you can keep this in the freezer for up to 2 weeks, if it’s covered well. But really, in my house it disappears within a day. If you do somehow forget about it, let it thaw for a bit before serving to soften up (unless you like your ice cream to fight back).
How I Love To Serve It
We usually scoop it into bowls and top with a little extra coconut, or just eat straight from the tub in front of the telly. Sometimes I sandwich it between ginger biscuits (so, so good). It’s also lovely with a little drizzle of passionfruit if you’re feeling extra summery.
Lessons Learned (So You Don’t Have To Go There)
- I once tried to freeze it in a glass bowl—big mistake, it took forever to set.
- Don’t rush the freezing. I always get impatient and try to scoop early; it’s just not worth it because it ends up all slushy and sad-looking.
- If you over-blend, it can get a bit too runny. Actually, I find it works better if you stop when it’s just mostly smooth.
Your Questions, Answered (Because Folks Ask!)
- Can I use frozen mango? Yep! Just thaw it first or your blender will make some angry noises. Actually, that happened to me once—scared the cat.
- Is coconut cream okay instead of milk? Sure, but it’s super rich—be ready for thick ice cream (not a bad thing, come to think of it).
- Can I skip the lime? You can, but it’s a little like toast without butter—something’s missing.
- How do I make it vegan? Use coconut condensed milk (they make it now!), and you’re golden. Here’s a vegan version I like.
And if you’re wondering about the best way to peel a mango, I still kind of make a mess every time. There are loads of tutorials out there, but I just wing it.
So there you go—my most-requested, most fuss-free, ‘please make it again!’ dessert. If you give it a try, tell me how it goes. Or don’t—just eat it and enjoy. Life’s short, eat the good stuff.
Ingredients
- 2 large ripe mangoes, peeled and diced
- 1 can (400ml) full-fat coconut milk
- 1 cup heavy whipping cream, cold
- 1/2 cup sweetened condensed milk
- 1/4 cup shredded coconut (optional, for texture)
- 2 tablespoons honey or maple syrup
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
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1Place diced mangoes in a blender or food processor and blend until smooth. Set aside.
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2In a large mixing bowl, whip the cold heavy cream until stiff peaks form.
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3Gently fold in the coconut milk, sweetened condensed milk, mango puree, honey or maple syrup, vanilla extract, and a pinch of salt. Mix until well combined.
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4If desired, fold in shredded coconut for added texture.
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5Pour the mixture into a loaf pan or freezer-safe container. Smooth the top with a spatula.
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6Cover and freeze for at least 8 hours or overnight until firm. Scoop and serve chilled.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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