Description
Creamy tropical ice cream made without an ice cream machine. Combines ripe mango and coconut milk for a refreshing dessert.
Ingredients
Scale
- 2 cups mango puree (about 3 medium mangoes)
- 1 (13.5 oz) can full-fat coconut milk
- 1 (14 oz) can sweetened condensed milk (use vegan alternative for dairy-free)
- 1 tsp vanilla extract
- 1/4 tsp salt
Instructions
- Blend fresh mango chunks until smooth to make 2 cups of puree.
- In a large bowl, whisk coconut milk, condensed milk, vanilla, and salt until fully combined.
- Fold mango puree into the mixture until smooth.
- Pour into a loaf pan or airtight container. Freeze for at least 6 hours.
- Let sit at room temperature for 5-7 minutes before scooping.
Notes
- Use frozen mango chunks if fresh mango isn’t available.
- Scrape the sides of the container with a fork every 2 hours during freezing for smoother texture (optional).
- Store in freezer for up to 2 weeks.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Churn
- Cuisine: Tropical Fusion
Nutrition
- Serving Size: 1/2 cup
- Calories: 240
- Sugar: 28g
- Sodium: 85mg
- Fat: 12g
- Saturated Fat: 10g
- Unsaturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg