Description
This creamy and refreshing frozen mango coconut ice cream is made with ripe mangoes and coconut milk for a delicious tropical treat.
Ingredients
Scale
- 2 ripe mangoes, peeled and diced
- 1 can (13.5 oz) full-fat coconut milk
- 1/2 cup sugar (adjust to taste)
- 1 teaspoon vanilla extract
- 1 tablespoon lime juice
- Pinch of salt
Instructions
- In a blender, combine the diced mangoes, coconut milk, sugar, vanilla extract, lime juice, and salt.
- Blend until smooth and creamy.
- Taste and adjust sweetness if needed.
- Pour the mixture into a freezer-safe container.
- Cover and freeze for at least 4 hours or until solid.
- Before serving, let it sit at room temperature for about 10 minutes to soften slightly.
- Scoop and serve in bowls, garnishing with fresh mango slices or coconut flakes if desired.
Notes
- For a sweeter ice cream, increase the sugar to taste.
- You can add shredded coconut for extra texture.
- This ice cream can be stored in the freezer for up to 2 weeks.
Keywords: Frozen Mango Coconut Ice Cream, vegan ice cream, tropical dessert, mango dessert, coconut milk ice cream