No-Churn Mango Coconut Ice Cream
A tropical, creamy ice cream made without an ice cream maker, blending ripe mango with coconut milk for a refreshing treat. This caribbean-inspired desserts (vegan option) ready in about 10 minutes pairs peeled and chopped ripe mango, full-fat, canned coconut milk, sweetened condensed milk for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 310 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart.
Ingredients
- 2 cups, peeled and chopped ripe mango
- 1 1/2 cups full-fat, canned coconut milk
- 3/4 cup sweetened condensed milk
- 1 tbsp fresh lime juice
- 1 tsp vanilla extract
- 1/4 cup, for garnish (optional) toasted shredded coconut
Instructions
- Step 1: Puree 2 cups peeled and chopped ripe mango in a blender until smooth. Pour into a large mixing bowl.
- Step 2: Add 1 1/2 cups full-fat canned coconut milk, 3/4 cup sweetened condensed milk, 1 tbsp fresh lime juice, and 1 tsp vanilla extract to the mango puree. Whisk together until fully combined and smooth.
- Step 3: Pour the mixture into a loaf pan or airtight container and freeze for at least 6 hours or overnight until firm.
- Step 4: Before serving, let the ice cream sit at room temperature for 5 minutes to soften slightly. Scoop into bowls and garnish with 1/4 cup toasted shredded coconut if desired.
Frequently asked questions
How long does No-Churn Mango Coconut Ice Cream take to make?
Total time is about 10 minutes (10 min prep + 0 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover No-Churn Mango Coconut Ice Cream?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep peeled and chopped ripe mango from drying out.
Can I substitute ingredients in No-Churn Mango Coconut Ice Cream?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale No-Churn Mango Coconut Ice Cream for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is No-Churn Mango Coconut Ice Cream vegan option?
Yes — this recipe is tagged vegan option based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
