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Creamy No-Churn Coconut Mango Ice Cream Recipe with Toasted Coconut Swirl

creamy no-churn coconut mango ice cream - featured image
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A quick and easy no-churn ice cream combining creamy coconut milk and fresh mango puree with a toasted coconut swirl, perfect for a tropical summer treat.

Ingredients

Scale
  • 1 ½ cups (360 ml) full-fat canned coconut milk (brands like Chaokoh or Aroy-D recommended)
  • ¾ cup (180 ml) sweetened condensed milk
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • 2 cups (300 grams) ripe mangoes, peeled and chopped (fresh or frozen)
  • 1 tablespoon fresh lime juice
  • 1–2 tablespoons sugar (optional, adjust based on mango sweetness)
  • ½ cup (40 grams) unsweetened shredded coconut
  • 1 tablespoon light brown sugar
  • Pinch of cinnamon (optional)

Instructions

  1. Toast the shredded coconut: Heat a small non-stick skillet over medium heat. Add shredded coconut, light brown sugar, and cinnamon if using. Stir constantly for 3-5 minutes until golden and fragrant. Remove from heat and let cool.
  2. Prepare the mango puree: Place peeled and chopped mangoes in a blender or food processor with lime juice and sugar if desired. Pulse until smooth but still a little chunky, about 30 seconds. Taste and adjust sweetness. Set aside.
  3. Make the ice cream base: In a medium bowl, whisk together canned coconut milk, sweetened condensed milk, vanilla extract, and a pinch of salt until smooth and creamy, about 2 minutes.
  4. Combine mango puree and ice cream base: Gently fold the mango puree into the coconut mixture, leaving some streaks of mango visible for a swirled effect. Avoid over-mixing.
  5. Layer and swirl in toasted coconut: Pour half of the mixture into a freezer-safe container. Sprinkle half of the toasted coconut over it. Pour the remaining ice cream mixture on top, then the rest of the toasted coconut. Using a butter knife or skewer, gently swirl the coconut into the mixture to create ribbons.
  6. Freeze: Cover the container with a lid or plastic wrap. Freeze for at least 6 hours or preferably overnight until firm but scoopable.
  7. Serve: Let the ice cream sit at room temperature for 5 minutes before scooping to soften slightly.

Notes

Use ripe mangoes for best flavor. Full-fat canned coconut milk is essential for creamy texture. Toast coconut carefully to avoid burning. Folding mango puree gently preserves the swirl effect. Use a shallow container to freeze evenly. Let ice cream soften slightly before scooping. Vegan version can be made by substituting sweetened condensed milk with sweetened coconut condensed milk or coconut cream sweetened with maple syrup.

Nutrition

Keywords: no-churn ice cream, coconut mango ice cream, toasted coconut swirl, summer dessert, tropical ice cream, easy ice cream recipe, dairy-free ice cream option

Find it online: https://lenatable.com/creamy-no-churn-coconut-mango-ice-cream-recipe-with-toasted-coconut-swirl-easy-and-perfect-for-summer/