No-Churn Mango Coconut Ice Cream with Toasted Almonds
A tropical no-churn ice cream combining ripe mango and creamy coconut milk, topped with crunchy toasted almonds for contrast. This international-inspired desserts ready in about 10 minutes layers ripe mango puree, (13.5 oz) full-fat coconut milk, sweetened condensed milk into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 260 calories and feeds 6, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 cups ripe mango puree
- 1 can (13.5 oz) full-fat coconut milk
- 3/4 cup sweetened condensed milk
- 1 tsp vanilla extract
- 1/2 cup toasted sliced almonds
Instructions
- Step 1: In a large bowl, combine 2 cups ripe mango puree, 1 can (13.5 oz) full-fat coconut milk, 3/4 cup sweetened condensed milk, and 1 tsp vanilla extract. Whisk until the mixture is smooth and fully combined.
- Step 2: Pour the mixture into a 9x5-inch loaf pan or airtight container. Cover tightly with plastic wrap.
- Step 3: Freeze for at least 6 hours or overnight until firm but scoopable.
- Step 4: Meanwhile, toast 1/2 cup sliced almonds in a dry skillet over medium heat, stirring frequently, for 3-5 minutes until golden brown and fragrant. Remove from heat and let cool.
- Step 5: To serve, scoop the ice cream into bowls and sprinkle each serving with a tablespoon of toasted almonds for a crunchy texture contrast.
Frequently asked questions
How long does No-Churn Mango Coconut Ice Cream with Toasted Almonds take to make?
Total time is about 10 minutes (10 min prep + 0 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.
How do I store leftover No-Churn Mango Coconut Ice Cream with Toasted Almonds?
Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.
Can I substitute ingredients in No-Churn Mango Coconut Ice Cream with Toasted Almonds?
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 with Toasted Almonds 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.
What goes well with No-Churn Mango Coconut Ice Cream with Toasted Almonds?
International desserts like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
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