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My 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 or churning. It is packed with fruit flavour and takes less than 15 minutes to make.
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 Mango Coconut Ice Cream into a Feast
I truly believe that you can make any dish into a proper feast! Whether thats 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!
I’ve included this recipe in my Alternative Asian Feast collection.
The feast centres around my Korean Ramen with Belly Pork and Satay Chicken. There is a selection of sushi including Prawn Nigiri, Scallop Onigiri, Salmon Maki Rolls and Crab Uramaki to start and Vietnamese Summer Rolls on the side. This mango ice cream rounds off the meal perfectly.
Don’t forget to head over to the Big Asian Feast post for all of my tips and tricks to help you host a fun and stress-free feast. Plus remember to check out my other feast collections and all my Asian inspired recipes.
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.
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.
Any brand of tinned coconut milk will work here but there are two things to remember:
- It must be full fat. Light coconut milk doesn’t contain enough solids to whip up properly.
- It must be chilled. This is to be able to fully separate the solids from the liquid. Overnight in the fridge is best.
More Coconut Milk Recipes
For more great recipes featuring coconut milk, check out my post featuring the Best Coconut Milk Recipes from top food bloggers and this site.
There are soups, curries, sauces, chocolate tarts, ice creams and even scones to try.
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.
To find out about more of my favourite Asian Ingredients, check out my guide to the Top 16 Asian Ingredients which I always keep stocked in my pantry.
I’ve also suggested a whole bunch of recipes to try once your cupboard is fully stocked!
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. For more information regarding any dietary information provided on this website, please refer to my Nutritional Disclaimer.
Equipment Notes for Mango Coconut Ice Cream
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.
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 Mango Coconut 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?
Still Have Questions?
Simple! Just contact me and I will do my best to help as quickly as I am able. Head over to my Contact Me page, any of my social media channels or post a comment at the bottom of this page and I’ll see what I can do.
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Mango Coconut Ice Cream (Vegan)
- 400 ml Coconut Milk – Full Fat
- 320 g Condensed Coconut Milk
- 600 g Mango Pulp
- Ensure that both the coconut milk and condensed coconut milk have been thoroughly chilled in the fridge.
- Empty 400ml Coconut Milk into a small bowl. Remove the white solids and add them to your mixing bowl or stand mixer bowl. Discard the clear liquid or set aside for another use.
- Whisk the solids for 2 to 3 minutes until light and fluffy. Transfer the whisked coconut to a small bowl.
- Scrape 320g Condensed Coconut Milk into the mixing bowl. You don’t need to clean the bowl or whisk first.
- Whisk for 3 to 4 minutes until it has about doubled in size and is much lighter in colour.
- Add the whipped coconut milk back into the mixing bowl and whisk together for 1 minute.
- Add 200g Mango Pulp and whisk for 1 minute.
- Add a further 200g Mango Pulp and whisk again for 1 minute.
- Finally add the remaining 200g Mango Pulp and whisk for 1 or 2 minutes until the mix is lovely and light.
- Tip the mixture into a lidded container and freeze for a minimum of 6 hours.