No-Churn Mango Coconut Ice Cream with Toasted Macadamia
A tropical no-churn ice cream blending ripe mango and creamy coconut milk, topped with crunchy toasted macadamia nuts for texture. This tropical-inspired desserts (vegan option) ready in about 15 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 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.
Ingredients
- 1 1/2 cups ripe mango puree
- 1 can (13.5 oz) full-fat coconut milk
- 1/2 cup sweetened condensed milk
- 1 tsp vanilla extract
- 1/3 cup, chopped toasted macadamia nuts
Instructions
- 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.
- 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.
- Step 3: Using a hand mixer, beat the coconut cream on medium-high speed until fluffy and smooth, about 3 minutes.
- Step 4: Gently fold the mango mixture into the whipped coconut cream until fully combined.
- 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.
- Step 6: Let ice cream soften for 5 minutes at room temperature before scooping and serving.
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 Macadamia 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 Macadamia?
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 Macadamia?
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 Macadamia for a different number of people?
The recipe is written for 8 servings. Multiply each ingredient by (your serving target / 8). 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 Macadamia vegan option?
Yes — this recipe is tagged vegan option based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
