No-Churn Mango Coconut Ice Cream with Toasted Coconut

By AislePrompt Editorial · Published 2026-07-02 · Updated 2026-07-02

A creamy, no-churn ice cream blending ripe mango and creamy coconut milk, topped with crunchy toasted coconut flakes. This Caribbean-inspired recipe (dairy-free option), ready in about 10 minutes, layers ripe mango puree, 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

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. 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.
2. 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.
3. 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.
4. Step 4: Scoop the frozen ice cream into bowls and sprinkle with toasted shredded coconut just before serving to add a crunchy texture contrast.