Quick No-Churn Mango Coconut Ice Cream
A tropical frozen dessert blending sweet mangoes with creamy coconut milk, made easily without an ice cream maker. This tropical-inspired desserts (vegan option) ready in about 15 minutes layers (13.5 oz/400 ml) full-fat coconut milk, (240 ml) sweetened condensed milk, vanilla extract 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 220 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 (about 3 medium mangoes) ripe mango puree
- 1 can (13.5 oz/400 ml) full-fat coconut milk
- 3/4 cup (240 ml) sweetened condensed milk
- 1 tsp vanilla extract
- 1/4 cup (20 g) toasted shredded coconut
Instructions
- Step 1: Puree 3 peeled and diced ripe mangoes in a blender until smooth to make approximately 2 cups mango puree.
- Step 2: In a large mixing bowl, whisk together 1 can (13.5 oz) full-fat coconut milk, 3/4 cup sweetened condensed milk, and 1 tsp vanilla extract until fully combined and smooth.
- Step 3: Gently fold in the 2 cups mango puree into the coconut milk mixture until evenly mixed.
- Step 4: Pour the mixture into a loaf pan or freezer-safe container, smoothing the top with a spatula.
- Step 5: Sprinkle 1/4 cup toasted shredded coconut evenly over the top for texture and flavor.
- Step 6: Cover tightly with plastic wrap or a lid and freeze for at least 6 hours or overnight until firm.
- Step 7: Before serving, let the ice cream sit at room temperature for 5 minutes to soften slightly for easier scooping.
Frequently asked questions
How long does Quick No-Churn Mango Coconut Ice Cream 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 Quick No-Churn Mango Coconut Ice Cream?
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 Quick No-Churn Mango Coconut Ice Cream?
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 Quick No-Churn Mango Coconut Ice Cream 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 Quick No-Churn Mango Coconut Ice Cream 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.
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