No-Churn Mango Coconut Ice Cream with Toasted Coconut Flakes
A tropical, no-churn ice cream blending sweet mango puree with creamy coconut milk, finished with crunchy toasted coconut flakes for extra texture. This caribbean-inspired desserts (vegan-friendly) ready in about 15 minutes layers peeled and chopped ripe mangoes, sweetened condensed milk, full fat coconut 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, peeled and chopped ripe mangoes
- 1 cup sweetened condensed milk
- 1 cup, full fat coconut milk
- 1 tsp vanilla extract
- 1/4 cup toasted coconut flakes
Instructions
- Step 1: In a blender, puree 2 cups peeled and chopped ripe mangoes until smooth, about 1 minute.
- Step 2: In a large bowl, whisk together 1 cup sweetened condensed milk, 1 cup full-fat coconut milk, and 1 tsp vanilla extract.
- Step 3: Fold the mango puree into the condensed milk mixture until fully combined and uniformly colored.
- Step 4: Pour the mixture into a 9x5-inch loaf pan and smooth the top with a spatula.
- Step 5: Sprinkle 1/4 cup toasted coconut flakes evenly over the surface.
- Step 6: Cover the pan with plastic wrap and freeze for at least 6 hours or overnight until firm.
- Step 7: Remove from freezer 10 minutes before serving to soften slightly for easy scooping.
Frequently asked questions
How long does No-Churn Mango Coconut Ice Cream with Toasted Coconut Flakes take to make?
Total time is about 15 minutes (15 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 Flakes?
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 Flakes?
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 Flakes 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 Flakes vegan-friendly?
Yes — this recipe is tagged vegan-friendly based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
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