Escape to a tropical paradise with our luscious Mango Ice Cream recipe. Made with ripe mango chunks, creamy coconut cream, and a touch of sweetness, this frozen delight is the perfect treat to beat the heat and indulge your taste buds.
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Updated July 2023
Mango Ice Cream: A Tropical Delight to Savor
Indulge in the creamy and tropical paradise of Mango Ice Cream! Bursting with the luscious flavors of ripe mangoes and rich coconut cream, this frozen treat is the perfect way to beat the summer heat. Whether you’re hosting a backyard gathering or simply craving a sweet and refreshing dessert, this recipe will transport your taste buds to a sunny paradise.
This frozen treat is a true indulgence for hot summer days or any time you crave a tropical escape.
Ingredients:
- Mango Chunks: The star ingredient of this ice cream, mango chunks, bring a burst of tropical sweetness and vibrant color. Opt for very ripe fresh mangoes or use frozen mango chunks for convenience. The choice is yours, and both options will deliver a delectable mango flavor.
- Unsweetened Milk or Water: Adding a small amount of unsweetened milk or water helps in the blending process, ensuring the mango chunks break down smoothly. You can use any type of milk you prefer or even filtered or bottled water as an alternative.
- Maple Syrup: This natural sweetener is optional but adds an extra touch of sweetness to the ice cream. Adjust the amount based on the sweetness of your mangoes or substitute it with your preferred sweetener.
- Organic Full-Fat Coconut Cream: The creamy and indulgent texture of the ice cream comes from the addition of organic full-fat coconut cream. Look for a high-quality brand without any fillers for the best results. Trader Joe’s or Aroy-D are excellent choices.
- Vanilla Extract: A splash of vanilla extract enhances the overall flavor profile of the ice cream, adding a subtle hint of warmth and depth.
Instructions:
Follow our tips, experiment with variations, and get ready to be whisked away to a sunny oasis of flavor.
- Blend to Creamy Perfection: In a high-speed blender or food processor, combine the mango chunks and milk or water. Blend until the mango breaks down into smaller chunks or reaches a crumbly texture, especially if using frozen mango.
- Incorporate the Creaminess: Add the coconut cream, maple syrup (if desired), and vanilla extract to the blender. Continue blending until the mixture turns smooth and creamy. Adjust the consistency by adding more liquid and scrape down the sides of the blender as needed.
- Sweetness to Taste: Take a moment to taste the ice cream base and adjust the sweetness according to your preference. The ripeness of the mangoes will determine the amount of additional sweetener needed.
- Freeze and Savor: Pour the mixture into a freezer-friendly, airtight container. Place the container in the freezer and allow the ice cream to freeze completely for 3-6 hours or until firm.
- Optional Stirring: To prevent the formation of ice crystals, you can remove the container from the freezer every hour and use a fork or whisk to stir the mixture until smooth. Then, place it back in the freezer.
- Scoop and Enjoy: Before serving, let the Mango Ice Cream thaw for 20-40 minutes to soften. Then, scoop into bowls or cones and savor the tropical goodness.
Tips for Success
- Choose Ripe Mangoes: For the most intense and sweet mango flavor, select very ripe mangoes. Their natural sweetness will elevate the taste of the ice cream.
- Preparing Coconut Cream: If you can’t find coconut cream, refrigerate a can of high-quality full-fat coconut milk overnight. The next day, turn the can upside down and pour out the coconut water liquid on top. Scoop out the solids, which should yield approximately 3/4 cup of coconut cream.
Storage and Freezer Instructions
To store your Mango Ice Cream, keep it in a freezer-friendly, airtight container. It will remain delicious for up to two weeks.
When serving from the freezer, allow the ice cream to thaw for a few minutes to achieve the desired scoopable consistency.
Serving Suggestions
Enjoy the tropical bliss of Mango Ice Cream on its own or get creative with delightful toppings and accompaniments. Here are some serving suggestions to enhance your ice cream experience:
- Fresh Mango Slices: Top each scoop with fresh mango slices for an extra burst of fruity goodness and a visually appealing touch.
- Toasted Coconut Flakes: Sprinkle some toasted coconut flakes over the ice cream to add a delightful crunch and a hint of nutty flavor.
- Waffle Cones: Fill crispy waffle cones with Mango Ice Cream for a classic and portable treat that will take your taste buds on a tropical journey.
Variations and Substitutions
Customize your Mango Ice Cream to suit your taste preferences with these ideas:
- Tropical Medley: Add a handful of diced pineapple or sliced banana to the blender along with the mango chunks for a tropical fruit explosion in every bite.
- Spiced Twist: Infuse your ice cream with a hint of warmth by incorporating a pinch of ground cinnamon or a sprinkle of cardamom.
- Vegan Option: To make this recipe vegan-friendly, use plant-based milk, such as almond or oat milk, and ensure your sweetener choice aligns with your dietary needs.
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Escape to a tropical paradise with our luscious Mango Ice Cream recipe. Made with ripe mango chunks, creamy coconut cream, and a touch of sweetness, this frozen delight is the perfect treat to beat the heat and indulge your taste buds.
- 3-4 cups mango chunks , for fresh use very ripe OR frozen
- 2 tablespoons unsweetened milk of your choice (or filtererd/ bottled water) , plus more depending on consistency preferred
- 2 tablespoons maple syrup , optional or plus more depending on how sweet your mangoes are - you can also sub with any other sweetener you prefer or have on hand
- 14 ounce can of high quality organic full-fat coconut cream** , try to use a brand that does not contain any fillers - we like Trader Joe's or Aroy-D
- 1 teaspoon vanilla extract
In a high speed blender or a food processor, add the mango chunks and milk and blend into smaller chunks or until crumbly if using frozen.
Add coconut cream, maple syrup and vanilla and continue blending until smooth. Add more liquid and scrape down the sides of the blender, as needed.
Taste for sweetness and adjust to taste depending on the sweetness of the mango.
Pour into a freezer-friendly, airtight container. Transfer to freezer and freeze for 3-6 hours, or until completely frozen.
OPTIONAL: To prevent ice crystals from forming, remove container from freezer every hour and use a fork or a whisk to stir mixture until smooth, then place back in the freezer.
Allow to thaw for 20-40 minutes before scooping.
Recipe Video
**If you can’t find coconut cream, place 1 can (14 ounces) full fat good quality canned coconut milk (try to use a brand that does not contain any fillers and only coconut and water - we like Trader Joe's or Aroy-D, in the fridge overnight. After being refrigerated overnight, turn the can upside down and and pour out the coconut water liquid on top. Then scoop the solids of the coconut cream out of the jar. You should get approximately 3/4 cup from a 14 ounce can.
Disclaimer: This updated post was generated on July 10, 2023 by ChatGPT, an AI language model, and all info should be reviewed and validated by a human for accuracy and relevancy before implementation.
Dilkash B. Ahmed -
The instructions don’t mention when the lime juice is incorporated in the recipe. i made the ice cream without it.
Sabrina -
mango, yes, great alternative to the traditional ice cream flavors, and kinds cuts the sweetness a little, thank you
Melissa -
We made this the other day and it was amazing! So much healthier than the store stuff and satisfied that ice cream craving!Thank you!
Heather -
This was delicious! Thank you!
Natalie -
Yum! Amazing!