No-Churn Mango Coconut Ice Cream with Toasted Coconut
A creamy, no-churn ice cream blending ripe mango and creamy coconut milk, topped with crunchy toasted coconut flakes. This caribbean-inspired desserts (dairy-free option) 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 250 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 tbsp fresh lime juice
- 1 tsp vanilla extract
- 1/4 cup toasted shredded coconut
Instructions
- Step 1: In a large bowl, whisk together 2 cups ripe mango puree, 1 can (13.5 oz) full-fat coconut milk, 3/4 cup sweetened condensed milk, 1 tbsp fresh lime juice, and 1 tsp vanilla extract until fully combined and smooth.
- Step 2: Pour the mixture into a loaf pan or airtight container, cover tightly with plastic wrap, and freeze for at least 6 hours or overnight until firm.
- Step 3: Meanwhile, toast 1/4 cup shredded coconut in a dry skillet over medium heat for 3-4 minutes, stirring frequently, until golden and fragrant. Remove from heat and let cool.
- Step 4: Scoop the frozen ice cream into bowls and sprinkle with toasted shredded coconut just before serving to add a crunchy texture contrast.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does No-Churn Mango Coconut Ice Cream with Toasted Coconut 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 Coconut?
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 Coconut?
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 Coconut 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 with Toasted Coconut dairy-free option?
Yes — this recipe is tagged dairy-free option based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
