Name: Mango Coconut Ice Cream Recipe
Prep time: 10 min
Total time: 6 h 10 min
Yield: 6
Cuisine: American
Ingredients: 2 cups (about 300–320 g) frozen mango chunks (or 2–3 fresh ripe mangoes, cubed and frozen); 1 can (13.5–14 oz / 400 ml) full-fat coconut milk, chilled overnight; ¼ cup pure maple syrup (or honey/agave, adjust to taste); 1 tsp vanilla extract; Optional: 1–2 tsp fresh lime juice + pinch of salt for extra brightness

This no-churn mango coconut ice cream blends sweet ripe mangoes with rich full-fat coconut milk for an ultra-creamy, dairy-free frozen treat. Naturally sweetened and packed with tropical flavor, it’s a refreshing, guilt-free dessert perfect for hot days. Ready in minutes with a blender — no ice cream maker required!

Why You’ll Love This Recipe:

You’ll fall head over heels for this mango coconut ice cream because it’s incredibly simple yet delivers restaurant-quality results at home. With just a handful of wholesome ingredients, you get that dreamy, velvety texture without any churning, ice cream machine, or complicated steps.

It’s naturally vegan, dairy-free, and refined sugar-free (depending on your sweetener choice), making it a truly healthy indulgence that feels like a vacation in every spoonful. The bright, juicy mango flavor pairs perfectly with the subtle richness of coconut, creating a refreshing tropical escape that’s light yet satisfying.

Kids and adults alike devour it, and you’ll love knowing you’re serving something nourishing instead of processed junk. Plus, it’s customizable, forgiving, and ready to enjoy in just a few hours — the ultimate win for busy days when you crave something sweet, creamy, and good for you!

Yield: 6 servings

Mango Coconut Ice Cream Recipe

Creamy no-churn vegan mango coconut ice cream — healthy, dairy-free, naturally sweet tropical dessert ready in minutes!

Prep Time 10 minutes

Additional Time 6 hours

Total Time 6 hours 10 minutes

Ingredients

2 cups (about 300–320 g) frozen mango chunks (or 2–3 fresh ripe mangoes, cubed and frozen)
1 can (13.5–14 oz / 400 ml) full-fat coconut milk, chilled overnight
¼ cup pure maple syrup (or honey/agave, adjust to taste)
1 tsp vanilla extract
Optional: 1–2 tsp fresh lime juice + pinch of salt for extra brightness

Instructions

Get everything ready and chill out — Pop your can of full-fat coconut milk in the fridge overnight so the creamy part rises to the top (this is key for that dreamy texture!). Gather your frozen mango chunks — the colder they are, the smoother your ice cream becomes.
Scoop the coconut goodness — Open the chilled coconut milk can and scoop out just the thick, solid cream from the top (save the liquid for smoothies!). Spoon this luscious coconut cream straight into your high-powered blender or food processor.
Add the sweet magic — Pour in the maple syrup (start with 3 tbsp if your mangoes are very sweet), vanilla extract, and optional lime juice + tiny pinch of salt. Give it a quick pulse to combine everything into a silky base.
Bring on the mango party — Add about half the frozen mango chunks. Blend on medium speed, using a tamper (or stopping to scrape sides) to help everything move. Watch it transform into a thick, creamy mixture — this usually takes 20–40 seconds.
Finish the tropical blend — Toss in the remaining frozen mango. Blend again on medium-high, pausing to scrape down the sides as needed. Keep going 1–3 minutes until super smooth, creamy, and soft-serve-like. It should look glossy and irresistible!
Taste test like a pro — Grab a spoon and taste your creation. Want it sweeter? Add a touch more syrup. Need more zing? Squeeze in extra lime. Blend briefly to incorporate any adjustments.
Transfer to your freezer container — Scoop the beautiful golden mixture into a shallow, airtight container. Smooth the top with a spatula for even freezing (pro tip: press plastic wrap right onto the surface to stop ice crystals from forming).
Freeze and dream — Pop it in the freezer for 4–6 hours (or overnight for firmer scoops). The wait is worth it — your patience will be rewarded with perfect creamy texture!
Soften slightly before serving — When ready to enjoy, let the container sit at room temperature for 5–10 minutes. This makes scooping effortless and brings out that ultra-creamy consistency.
Serve with love and sunshine — Scoop into bowls or cones, top with toasted coconut, fresh mango chunks, mint leaves, or a drizzle of extra maple syrup. Close your eyes, take a bite, and pretend you're on a tropical beach — pure bliss!

Notes

This ice cream is naturally vegan, dairy-free, gluten-free, and can be refined sugar-free. Best enjoyed fresh, but texture remains good for weeks if stored properly. High-powered blenders (like Vitamix) give the smoothest result; regular blenders may need longer blending and more scraping.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 154Total Fat 8gSaturated Fat 7gUnsaturated Fat 1gSodium 7mgCarbohydrates 21gFiber 1gSugar 18gProtein 1g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Recipe Tips and Tricks:

Use very ripe, sweet mangoes or high-quality frozen mango chunks for the best natural sweetness and smooth texture — underripe fruit can make it icy.
Chill your coconut milk can overnight so the cream solidifies at the top; scoop only the thick part for maximum creaminess.
Blend in stages: start with liquid ingredients, then add frozen mango gradually to avoid straining your blender. Use a tamper if needed.
For extra smooth results, blend longer than you think — 3–5 minutes total scraping down sides frequently.
Taste before freezing and adjust sweetness or add a squeeze of lime juice for brightness.
Freeze in a shallow, wide container to speed up setting and make scooping easier later.
Let it soften 5–10 minutes at room temperature before scooping for perfect texture.

Ingredients Notes:

Full-fat canned coconut milk is the magic ingredient here — it provides that luscious, creamy mouthfeel without dairy. Avoid light versions or carton coconut milk as they contain too much water and result in icy texture.

Frozen mango chunks are convenient and help create the perfect soft-serve-like consistency right away; fresh mango works too but must be frozen solid first for best results. Pure maple syrup (or honey/agave) adds gentle, natural sweetness that complements the fruit without overpowering it — choose 100% pure for clean flavor.

A splash of vanilla extract enhances the tropical notes and rounds out the taste beautifully. Optional lime juice brightens everything and cuts through richness for a more vibrant finish. Every ingredient is whole-food based, keeping this recipe healthy, plant-based, and free from refined sugars or artificial additives.

Variations and Substitutions:

Make it even simpler with just frozen mango and coconut milk for a 2-ingredient version — perfect when you’re short on time. Swap maple syrup for honey, agave, date syrup, or even skip it if your mangoes are super sweet.

Add a handful of fresh mint leaves during blending for a refreshing mango-mint twist. Stir in toasted coconut flakes, chopped nuts (like almonds or cashews), or dark chocolate chips after blending for texture and indulgence. For a tropical piña colada vibe, blend in some frozen pineapple chunks.

Boost nutrition with a pinch of turmeric or ginger for an anti-inflammatory golden version. If you need lower fat, try coconut cream instead of full milk (thicker result). For nutty depth, substitute half the coconut milk with cashew cream. Add lime or lemon zest/juice for citrus pop. This recipe is naturally gluten-free, soy-free, and paleo-friendly with the right sweetener.

Storage Options:

Store in an airtight container (preferably shallow for easy scooping) in the freezer for up to 2 weeks. Place plastic wrap directly on the surface before sealing to prevent ice crystals. For longer storage, it keeps well up to 1 month, though texture is creamiest within the first week.