Name: Tropical Mango and Coconut Ice Cream Sandwiches
Prep time: 30 min
Cook time: 12 min
Total time: 4 h 42 min
Yield: 8
Cuisine: Street Food
Ingredients: 2 cups all-purpose flour; 1 tsp baking soda; 1/2 tsp salt; 1 cup unsalted butter, softened; 3/4 cup granulated sugar; 1 large egg; 1 tsp vanilla extract; 1 cup unsweetened shredded coconut; 2 ripe mangoes, peeled and pureed (about 1.5 cups puree); 1 can (14 oz) full-fat coconut milk; 1/2 cup sweetened condensed milk; 1/4 cup heavy cream

Indulge in the vibrant flavors of the tropics with these Tropical Mango and Coconut Ice Cream Sandwiches. Perfect for a refreshing dinner dessert, they combine creamy coconut ice cream with juicy mango puree, nestled between soft, chewy coconut cookies for a delightful street food-inspired treat.

Why You’ll Love This Recipe

These Tropical Mango and Coconut Ice Cream Sandwiches are a love letter to summer vibes and exotic flavors. The creamy coconut ice cream, infused with the sweet tang of fresh mango, delivers a burst of tropical bliss in every bite. The chewy coconut cookies add a satisfying texture, making these sandwiches a perfect handheld dessert for warm evenings. Easy to prepare and endlessly customizable, they’re ideal for impressing guests or treating yourself to a taste of paradise. Whether you’re hosting a dinner party or craving a unique street food experience at home, these sandwiches bring a slice of tropical heaven to your plate.

Recipe Tips and Tricks

Chill Equipment: Freeze your ice cream mold or tray to keep the ice cream firm during assembly.
Cookie Consistency: Ensure cookies are slightly underbaked for a chewy texture that holds up well.
Mango Ripeness: Use ripe, fragrant mangoes for maximum sweetness and flavor in the puree.
Ice Cream Softening: Let the ice cream soften slightly before scooping to make spreading easier.
Work Quickly: Assemble sandwiches in a cool environment to prevent melting.
Parchment Paper: Use parchment to wrap sandwiches for easier storage and cleaner eating.
Flavor Boost: Toast coconut flakes lightly for a deeper, nuttier flavor in the cookies.
Uniform Shapes: Use a cookie cutter for evenly shaped cookies to ensure neat sandwiches.

Yield: Makes 8

Tropical Mango and Coconut Ice Cream Sandwiches

Tropical Mango and Coconut Ice Cream Sandwiches blend creamy coconut ice cream and mango puree between chewy coconut cookies.

Prep Time 30 minutes

Cook Time 12 minutes

Additional Time 4 hours

Total Time 4 hours 42 minutes

Ingredients

2 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt
1 cup unsalted butter, softened
3/4 cup granulated sugar
1 large egg
1 tsp vanilla extract
1 cup unsweetened shredded coconut
2 ripe mangoes, peeled and pureed (about 1.5 cups puree)
1 can (14 oz) full-fat coconut milk
1/2 cup sweetened condensed milk
1/4 cup heavy cream

Instructions

Prepare the Cookie Dough: In a medium bowl, whisk together flour, baking soda, and salt. In a large bowl, cream softened butter and sugar until light and fluffy, about 2 minutes. Beat in the egg and vanilla extract until smooth. Gradually add the dry ingredients, mixing until just combined. Fold in shredded coconut.
Shape the Cookies: Divide the dough into two portions and roll each into a log about 2 inches wide. Wrap in plastic wrap and chill for 1 hour to firm up. This makes slicing easier and ensures uniform cookies.
Bake the Cookies: Preheat oven to 350°F (175°C). Slice the chilled dough into 1/4-inch rounds and place on a parchment-lined baking sheet, 2 inches apart. Bake for 10-12 minutes until edges are lightly golden. Cool completely on a wire rack.
Make Mango Puree: Blend peeled mangoes until smooth. Strain if desired for a silkier texture. Set aside 1.5 cups of puree for the ice cream.
Prepare Coconut Ice Cream: In a large bowl, whisk together coconut milk, sweetened condensed milk, heavy cream, and 1 cup of mango puree until fully combined. Reserve remaining puree for swirling.
Churn the Ice Cream: Pour the mixture into an ice cream maker and churn according to manufacturer’s instructions, usually 20-25 minutes. In the last 5 minutes, drizzle in the remaining mango puree for a swirled effect.
Freeze the Ice Cream: Transfer the churned ice cream to a freezer-safe container and freeze for 2-3 hours until firm but still spreadable.
Assemble the Sandwiches: Scoop a generous amount of ice cream onto the flat side of one cookie. Top with another cookie, pressing gently to spread the ice cream to the edges. Repeat for all sandwiches.
Freeze to Set: Wrap each sandwich in parchment paper and freeze for at least 1 hour to set the ice cream and meld the flavors.
Serve and Enjoy: Unwrap and serve immediately for a refreshing tropical treat, or store in the freezer for later indulgence. Let sit for 2-3 minutes before eating for the perfect texture.

Notes

Use ripe mangoes for the best flavor; unripe ones will be tart and less vibrant.
If you don’t have an ice cream maker, freeze the ice cream mixture in a shallow dish, stirring every 30 minutes for 3 hours to break up ice crystals.
For a street food vibe, serve wrapped in parchment with a sprinkle of toasted coconut on the side.

Nutrition Information

Yield

Serving Size

1
Amount Per ServingCalories 663Total Fat 41gSaturated Fat 29gTrans Fat 0gUnsaturated Fat 10gCholesterol 99mgSodium 350mgCarbohydrates 69gFiber 4gSugar 42gProtein 8g

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

Ingredients Notes

Mangoes: Fresh, ripe mangoes are key for a vibrant, sweet puree. Alphonso or Ataulfo varieties offer the best flavor.
Coconut Milk: Full-fat coconut milk ensures a creamy, rich ice cream texture. Avoid light versions for best results.
Shredded Coconut: Unsweetened shredded coconut adds texture to the cookies; toast lightly for enhanced flavor.
Sugar: Granulated sugar works for both cookies and ice cream, but coconut sugar can add a caramel-like depth.
Flour: All-purpose flour is ideal for the cookies, providing structure without overpowering the tropical flavors.
Butter: Unsalted butter gives you control over the cookie’s flavor; soften it for easier creaming.
Vanilla Extract: Pure vanilla extract enhances the coconut and mango flavors, adding warmth to the dessert.
Condensed Milk: Sweetened condensed milk in the ice cream base adds sweetness and a velvety texture.

Variations and Substitutions

For a vegan twist, swap butter for coconut oil and use coconut condensed milk in the ice cream. If mangoes aren’t available, try pineapple or passion fruit puree for a different tropical flair. Gluten-free flour blends can replace all-purpose flour for dietary needs. For a nutty crunch, add chopped macadamia nuts to the cookie dough. If you prefer a less sweet dessert, reduce the sugar in the cookies or use a sugar substitute like stevia. For an adult version, drizzle the ice cream with a splash of rum before freezing for a boozy kick. Experiment with spices like cardamom or ginger in the cookies for an exotic twist.

Storage Options

Wrap each ice cream sandwich tightly in parchment paper or plastic wrap and store in an airtight container in the freezer for up to 2 weeks. For best texture, let them sit at room temperature for 2-3 minutes before serving to soften slightly. Avoid storing in the fridge, as the cookies will become soggy.