Mango Coconut Ice Cream With Toasted Coconut

Quick Recipe Version (TL;DR)

• Yield: 8 servings, about 1 quart
• Prep Time: 20 minutes
• Cook Time: 8 minutes
• Total Time: 6 hours 50 minutes, including chilling and freezing

Quick Ingredients

• 2 cups ripe mango puree, from about 3 large ripe mangos or 3 cups thawed frozen mango chunks
• 1 can full-fat unsweetened coconut milk, 13.5 ounces, well shaken
• 1 cup unsweetened coconut cream
• 2/3 cup granulated sugar
• 2 tablespoons light corn syrup
• 1 tablespoon fresh lime juice
• 1 teaspoon vanilla extract
• 1/4 teaspoon fine sea salt
• 3/4 cup unsweetened coconut flakes, divided

Do This

• 1. Freeze your ice cream maker bowl for at least 24 hours before starting, if your machine requires it.
• 2. Toast coconut flakes on a parchment-lined baking sheet at 325°F for 8 minutes, stirring once halfway through; cool completely.
• 3. Blend ripe mango until silky smooth; measure out exactly 2 cups puree.
• 4. Blend mango puree, coconut milk, coconut cream, sugar, corn syrup, lime juice, vanilla, and salt for 45 seconds.
• 5. Chill the mixture in the refrigerator for 2 hours, until very cold.
• 6. Churn for 22 minutes, then fold in 1/2 cup toasted coconut flakes.
• 7. Freeze in a covered container for 4 hours, garnish with remaining toasted coconut, and scoop.

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Why You’ll Love This Recipe

• Bright tropical flavor: Ripe mango puree gives every spoonful a sunny, naturally fruity taste.
• Extra creamy without dairy: Full-fat coconut milk and coconut cream create a rich, scoopable texture.
• Toasted coconut crunch: Golden coconut flakes add nutty aroma and a little texture against the smooth ice cream.
• Simple home-cook method: The base is blended, chilled, churned, and frozen with no custard or egg tempering required.

Grocery List

• Produce: 3 large ripe mangos, 1 lime
• Dairy: None needed; this recipe is naturally dairy-free
• Pantry: Full-fat unsweetened coconut milk, unsweetened coconut cream, granulated sugar, light corn syrup, vanilla extract, fine sea salt, unsweetened coconut flakes

Full Ingredients

Mango Coconut Ice Cream Base

• 2 cups ripe mango puree, from about 3 large ripe mangos, peeled and pitted, or 3 cups thawed frozen mango chunks
• 1 can full-fat unsweetened coconut milk, 13.5 ounces or 400 ml, well shaken
• 1 cup unsweetened coconut cream, well stirred
• 2/3 cup granulated sugar
• 2 tablespoons light corn syrup
• 1 tablespoon fresh lime juice
• 1 teaspoon vanilla extract
• 1/4 teaspoon fine sea salt

Toasted Coconut

• 3/4 cup unsweetened coconut flakes, divided: 1/2 cup for folding into the ice cream and 1/4 cup for topping

Helpful Equipment

• Ice cream maker with a fully frozen bowl, if required by your model
• Blender or food processor
• Fine-mesh sieve, optional, for an extra-smooth mango puree
• Rimmed baking sheet
• Parchment paper
• Freezer-safe 1-quart container with lid

Step-by-Step Instructions

Step 1: Prepare the ice cream maker

If your ice cream maker uses a freezer bowl, place the bowl in the freezer for at least 24 hours before making the recipe. It should be completely frozen solid so the mango coconut base churns properly and develops a creamy texture instead of staying slushy.

Step 2: Toast the coconut flakes

Preheat the oven to 325°F. Line a rimmed baking sheet with parchment paper and spread 3/4 cup unsweetened coconut flakes in an even layer. Bake for 4 minutes, stir, then bake for 4 more minutes, for 8 minutes total, until the flakes are lightly golden and fragrant. Let the toasted coconut cool completely on the baking sheet before using.

Step 3: Make the mango puree

Peel and pit the mangos, then cut the flesh away from the seed. Add the mango flesh to a blender or food processor and blend for 45 to 60 seconds, until smooth. Measure out exactly 2 cups of puree. If the puree looks fibrous, press it through a fine-mesh sieve for the smoothest ice cream texture.

Step 4: Blend the ice cream base

Add the 2 cups mango puree, 13.5 ounces full-fat coconut milk, 1 cup coconut cream, 2/3 cup granulated sugar, 2 tablespoons light corn syrup, 1 tablespoon lime juice, 1 teaspoon vanilla extract, and 1/4 teaspoon fine sea salt to the blender. Blend on medium-high speed for 45 seconds, until the sugar is dissolved and the mixture looks smooth, glossy, and pale orange.

Step 5: Chill the base until very cold

Pour the blended mixture into a covered bowl or large measuring cup. Refrigerate for 2 hours, or until the base reaches 40°F or colder. Chilling is important because a cold base freezes faster in the ice cream maker, which helps create smaller ice crystals and a creamier finished dessert.

Step 6: Churn the ice cream

Pour the chilled mango coconut base into the prepared ice cream maker and churn for 22 minutes, or until it has the texture of thick soft serve. The exact look you want is creamy and airy, with visible ridges forming as the paddle turns.

Step 7: Fold in the toasted coconut

Transfer the churned ice cream to a chilled bowl or directly into a freezer-safe container. Gently fold in 1/2 cup of the cooled toasted coconut flakes, using a spatula and broad, gentle strokes so the ice cream stays fluffy. Reserve the remaining 1/4 cup toasted coconut for serving.

Step 8: Freeze until scoopable and serve

Smooth the top of the ice cream, press a piece of parchment paper directly onto the surface, and cover with a lid. Freeze for 4 hours, until firm but scoopable. For the best texture, let the ice cream sit at room temperature for 8 minutes before scooping. Serve in chilled bowls and finish with the reserved toasted coconut flakes.

Pro Tips

• Use very ripe mangos: The best mangos for this recipe are fragrant, deeply colored, and slightly soft when gently pressed. Riper fruit means stronger mango flavor and better natural sweetness.
• Do not use light coconut milk: Light coconut milk contains more water, which can make the ice cream icy instead of creamy.
• Chill the base thoroughly: A 2-hour chill at 40°F or colder helps the mixture churn faster and gives the final ice cream a smoother texture.
• Cool the toasted coconut fully: Warm coconut flakes can melt the churned ice cream when folded in, so let them cool completely before adding.
• For neater scoops: Dip your ice cream scoop in warm water, shake off the excess, and scoop with steady pressure.

Variations

• Mango Lime Coconut Ice Cream: Increase the lime juice to 2 tablespoons and add 1 teaspoon finely grated lime zest to the blender for a brighter, citrus-forward version.
• Mango Coconut Sorbet-Style Ice Cream: Replace the coconut cream with another 1 cup full-fat coconut milk for a lighter, fruitier texture.
• Spiced Mango Coconut Ice Cream: Add 1/4 teaspoon ground cardamom or 1/2 teaspoon freshly grated ginger to the base before blending for a warm tropical twist.

Storage & Make-Ahead

Store the mango coconut ice cream in an airtight freezer-safe container for up to 2 weeks. Press parchment paper directly onto the surface before sealing to reduce ice crystals. For the freshest texture, enjoy it within the first 7 days. The ice cream base can be blended and refrigerated up to 24 hours before churning. The coconut flakes can be toasted up to 3 days ahead and stored in an airtight container at room temperature.

Nutrition (per serving)

Calories: 322 kcal | Carbs: 34g | Protein: 2g | Fat: 20g | Saturated Fat: 18g | Fiber: 2g | Sugar: 29g | Sodium: 85mg | Cholesterol: 0mg