No Churn Mango Coconut Ice Cream (Vegan)

My No Churn Mango Coconut Ice Cream only uses three simple tinned ingredients to make a super tasty and naturally vegan ice cream that doesn’t need any specialist equipment. It is packed with fruit flavour and takes less than 15 minutes to make!

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I developed this recipe primarily to provide another dessert option for my Asian based feasts and meals. I’d been eyeing up the tin of condensed coconut milk that I’d bought a while back and I’d always looked at the tins of mango pulp in the supermarket wondering what to use one for.

When I discovered that you can whip coconut milk like whipped cream (I was actually researching to see if you can make homemade butter from coconut milk. Spoiler: you can’t), all these things came together in my mind and this recipe was born.

I was fully expecting to have to have a few attempts at getting the recipe right. But the universe was clearly having a little respect for my desire to not waste good ingredients! And I hit the jackpot on the first attempt.

It also gave me the opportunity to use my other tin of condensed coconut milk. I when I say use I actually mean eat it with a spoon. That stuff is good – possibly even better than regular condensed milk.

How to Serve Mango Coconut Ice Cream

A proper ice cream scoop is handy although not essential. A large spoon will do the trick. But I do like to have a proper scoop with a spring loaded mechanism for ice cream and scooping cake batters into ice cream tins.

I love to serve this mango ice cream with my steamed brown sugar cake or just simply on its own. Or with a few crusted pistachios sprinkled over the top.

It is best and most scoop-able when taken out of the freezer and left to stand for 10 minutes before serving.

An alternative would be to not freeze the mixture at all but to split it between individual serving glasses and then just chill. The result is a nice mousse like dessert that is still suitable for vegans. I would call this “pudding” in the US.

Make No Churn Mango Coconut Ice Cream into a Feast

I truly believe that you can make any dish into a proper feast! Whether that’s a feast for one after work on a Tuesday, a casual feast for four on a Friday evening or a feast for 12 for a special occasion!

For something entirely different, how about making ice cream sandwiches with my Chewy Ginger Cookies. The fiery ginger is amazing with the creamy fruity coconut. Of course this isn’t a vegan or gluten free treat however.

Ingredients for Mango Coconut Ice Cream

Condensed Coconut Milk

This is a mildly unusual ingredient and I’ve not yet seen it available in UK supermarkets. But I have bought it in several different Asian supermarkets. If you see some, grab it! It is so good and a great alternative for vegans.

If you can’t source tinned coconut condensed milk, the lovely Nico over at Yumsome has 2 recipes to help you make your own.

The condensed milk will whip if it isn’t fridge cold but it is much better if you stash a tin in your fridge along with the coconut milk. It will whip much easier this way.

Coconut Milk

Any brand of tinned coconut milk will work here but there are two things to remember:

1. It must be full fat. Light coconut milk doesn’t contain enough solids to whip up properly.
2. It must be chilled. This is to be able to fully separate the solids from the liquid. Overnight in the fridge is best.

Mango Pulp

This is available tinned in the world food aisle of the major supermarkets. The tins generally contain roughly 10% added sugar.

You could make your own from fresh mango (its just puree) but you will want to make sure you add a sweetener. Especially if the mangos are not 100% ripe.

Be Flexible

I designed this recipe using ingredients that just happen to be dairy free and suitable for vegans. But you could lose the coconut flavour by using regular double cream and regular condensed milk instead of the coconut options.

The base could also be used with other pureed fruits. I haven’t tried these options but I would imagine that smushed banana, apricot, peach or even a mix of fruits would work great.

Make it Vegetarian or Vegan

This recipe is naturally suitable for vegetarians and vegans without any substitutions.

Make it Allergy Friendly

As well as being suitable for vegans, this Coconut mango Ice Cream is free from gluten, nuts, dairy and egg.

Please note that this recipe may contain other allergens not referred to above and any variations suggested have not been tested unless otherwise stated. For more information regarding any dietary information provided on this website, please refer to my Nutritional Disclaimer.

Equipment Notes for Mango Coconut Nice Cream

You do ideally require some kind of electric whisking implement. I used the whisk attachment on my trusty stand mixer. An electric hand whisk would be equally effective.

It would be possible to do this with a regular whisk and some elbow grease but it is unlikely that you will achieve quite the same level of aeration. Unless you are actually the Hulk!

You will need something to freeze and store the ice cream in. My go-to option is one of my lidded pyrex dishes. They have a flexible plastic lid for storage and are good for everything from cooking in the oven to freezing.

Any other tupperware type container with a well sealing lid would work too. Or even an old ice cream tub that you’ve cleaned out.

A comprehensive list of the equipment used to make this recipe is included in the main recipe card below. Click on any item to see an example. There are no hard and fast rules so many items can be sensibly substituted to achieve the same results.

Get Ahead

It’s ice cream. You keep it in the freezer. You have to get ahead!!! 4 or 5 hours at the very least. But it will last for weeks if not months in the freezer.

It is more important that you plan ahead to make this recipe. On top of needing to make sure that you have enough time for the ice cream to freeze and set properly (I would always advise overnight for less risk), you also need to make sure that you pop the coconut milk tins into the fridge to chill for at least 4 or 5 hours. Again preferably overnight.

Leftover Vegan Mango Ice Cream

I don’t really think that there is such a thing as leftover ice cream! Anything not eaten on the first go can be stored in the freezer and eaten as and when.

Mango Coconut Ice Cream Tips

I find that freezing ice cream in a wider shallower container makes scooping pretty scoops easier.

Dipping your ice cream scoop or spoon into hot water before scooping will make both the scooping and releasing process much easier.

Do be patient and give it at least 10 , if not 20 minutes before scooping. Those few minutes will make both scooping and eating much easier.

Don’t forget to let me know in the comments if you try making this recipe – I want to know what you think and if you made any substitutions, how did it turn out?

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