This mango coconut ice cream is a creamy, refreshing, naturally dairy-free frozen treat made with just a handful of wholesome ingredients. Blended into a silky smooth soft-serve texture, it brings together the tropical richness of coconut and the sweet brightness of mango for a dessert that feels indulgent while remaining simple and nourishing.
Why You’ll Love This Recipe
Made with only four simple, plant-based ingredients.
No-churn and no ice cream maker required.
Naturally dairy-free, refined sugar-free, and vegan.
Incredibly quick to prepare—just blend and freeze.
Smooth, creamy texture without any heavy cream.
Perfect for warm-weather desserts or light sweet cravings.
Budget-friendly compared to store-bought non-dairy ice creams.
Easily customizable with fruits, spices, or toppings.
A healthy treat the whole family will enjoy.
Great for make-ahead desserts since it freezes beautifully.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
4 cups frozen mango chunks
1 cup full-fat canned coconut milk (well shaken)
3 tablespoons maple syrup (adjust to taste)
1 teaspoon vanilla extract (optional)
Directions
Add the frozen mango chunks to a high-speed blender or food processor.
Pour in the coconut milk and drizzle in the maple syrup. Add the vanilla extract if using.
Blend on high, using a tamper or stopping to scrape down the sides as needed, until the mixture becomes smooth and creamy.
Once blended, transfer the soft-serve mixture into a freezer-safe container.
Freeze for about 30 minutes for a scoopable texture, or enjoy immediately as soft serve.
If freezing for longer, allow the ice cream to sit at room temperature for a few minutes before scooping.
Servings and timing
Servings: 4
Prep time: 10 minutes
Freeze time: 30 minutes for soft scoops (longer if desired)
Variations
Substitute mango with pineapple, papaya, guava, or mixed berries.
Add frozen banana for extra creaminess and natural sweetness.
Stir in diced strawberries, toasted coconut flakes, cocoa nibs, or dark chocolate chips.
Flavor with a pinch of cinnamon, cardamom, or ginger.
Add a swirl of blended berries or mango purée for a layered effect.
Storage/Reheating
Store the ice cream in an airtight, freezer-safe container for up to 3 months. Press parchment or plastic wrap over the surface to prevent ice crystals.
If frozen solid, let the container sit at room temperature for several minutes before scooping.
No reheating is needed; simply thaw slightly and serve.
FAQs
How do I make the ice cream creamier?
Use full-fat canned coconut milk and ensure the mango is fully frozen before blending.
Can I use fresh mango instead of frozen?
Yes, but you must freeze the mango chunks for at least 3 hours before blending.
Is this ice cream vegan?
Yes, as long as you use maple syrup instead of honey.
Can I reduce the sweetness?
Absolutely. Adjust the maple syrup to taste or omit it if the mango is naturally sweet.
Can I use low-fat coconut milk?
You can, but the texture will be more like a sorbet and less creamy.
How long does the ice cream last in the freezer?
Up to 3 months when stored in an airtight container.
Why does my ice cream turn icy?
This usually happens if there’s too much liquid or if the container isn’t sealed well. Covering the surface helps prevent crystallization.
Can I make this without a high-speed blender?
A food processor works very well, but it may take longer to achieve a smooth consistency.
Can I add protein powder to this recipe?
Yes, but add only a small scoop to avoid altering the texture too much.
How can I serve it for guests?
Scoop into chilled bowls and top with toasted coconut, fresh fruit, or chopped nuts for a beautiful presentation.
Conclusion
This mango coconut ice cream is a wonderfully simple, fresh, and creamy dessert that requires no special equipment and uses only a few nourishing ingredients. Its tropical flavor, effortless preparation, and adaptable nature make it a perfect treat for everyday enjoyment or entertaining. Whether served soft-serve style or as fully frozen scoops, it delivers a refreshing sweetness that feels both satisfying and wholesome.
This Mango Coconut Ice Cream is a creamy, dairy-free frozen dessert made with just four wholesome ingredients. Bursting with tropical flavor, it’s easy to make, vegan-friendly, and perfect for a light, refreshing treat.
Ingredients
4 cups frozen mango chunks
1 cup full-fat canned coconut milk (well shaken)
3 tablespoons maple syrup (adjust to taste)
1 teaspoon vanilla extract (optional)
Instructions
Add frozen mango chunks to a high-speed blender or food processor.
Pour in coconut milk and add maple syrup and vanilla extract, if using.
Blend on high until smooth and creamy, stopping to scrape down the sides as needed.
Transfer the soft-serve mixture into a freezer-safe container.
Freeze for 30 minutes for a scoopable texture, or enjoy immediately as soft serve.
If freezing longer, let the container sit at room temperature for a few minutes before scooping.
Notes
Use full-fat canned coconut milk for the creamiest texture.
Frozen mango must be fully frozen before blending to maintain consistency.
Add-ins like toasted coconut, fresh fruit, or chocolate chips can be stirred in before freezing.
Let soften briefly after long freezing for easier scooping.
Vanilla extract is optional but adds depth of flavor.
