No-Churn Mango Coconut Ice Cream with Toasted Macadamia

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A tropical no-churn ice cream blending ripe mango and creamy coconut milk, topped with crunchy toasted macadamia nuts for texture. This Tropical-inspired recipe (vegan option), ready in about 15 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 210 calories and feeds 8, 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.

Prep: 15 min Serves 8 Tropical cuisine 210 cal/serving
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Ingredients

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Instructions

  1. Step 1: Chill 1 can (13.5 oz) full-fat coconut milk in the refrigerator overnight. Scoop out 1 1/2 cups thick coconut cream from the top, leaving the liquid behind.
  2. Step 2: In a large bowl, whisk the 1 1/2 cups ripe mango puree with 1/2 cup sweetened condensed milk and 1 tsp vanilla extract until smooth.
  3. Step 3: Using a hand mixer, beat the coconut cream on medium-high speed until fluffy and smooth, about 3 minutes.
  4. Step 4: Gently fold the mango mixture into the whipped coconut cream until fully combined.
  5. Step 5: Pour the mixture into a loaf pan or airtight container. Sprinkle 1/3 cup chopped toasted macadamia nuts evenly over the top. Cover and freeze for at least 6 hours or overnight until firm.
  6. Step 6: Let ice cream soften for 5 minutes at room temperature before scooping and serving.

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