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Garlic & Zest

Gourmet Cooking at Home!

Coconut Mango Ice Cream

Coconut Mango Ice Cream
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Jump to Recipe Print Recipe
 Have more mangoes than you know what to do with? How about a mango ice cream recipe with an ice cream maker? This coconut mango ice cream is creamy, fruity perfection. A tropical ice cream that transports you to a sun-soaked beach.

 

I’m going to warn you right now, I’m going through a homemade ice cream phase.  I made this sweet peach nilla ice cream last week and as we speak, I have another ice cream custard chilling in the fridge…  But if you like tropical flavors, this coconut mango ice cream is for you.

 

sliced mangoes and lime

The sheer volume of mangoes that hits us at this time each year is the real impetus for this mango ice cream.  Trees bulging with mangoes — some so large, that a single fruit can feed two people with leftovers (no joke).  The mangoes are ripe and lush, giving this tropical  ice cream its distinctive flavor.  I also added chewy bits of sweetened coconut and nuggets of perfectly ripe mango to the blend, to take this fruity ice cream recipe to the next level.

 

mangoes and lime pureed in a blender.

Mango ice cream starts with fresh mangoes — and if you live in Florida, then you’ve got at least a dozen friends, neighbors or co-workers who are  happy to share their yield.  Puree the mango with lime juice in a blender to get an intense and authentic tropical flavor.  Adding a little corn syrup to the mango puree prevents it from getting icy and adds to the creamy-ness factor for the best homemade ice cream… ever…

 

adding cornstarch to eggs.

 

Beat together the egg yolks and sugar until light yellow and creamy, then add the cornstarch and beat again.

 

adding milk to eggs.

 

Bring the coconut milk,  cream and milk to a simmer in a heavy pot and then in a slow steady stream, whisk the hot milk into the eggs.  Make sure the milk isn’t too hot, otherwise the eggs will scramble.  

    

adding extract to custard.

To ensure a silky consistency, place a strainer over a clean bowl and pour the custard mixture through to remove any egg solids.  Swirl in some coconut extract for deeper tropical notes.

 

adding mango puree to custard.

Add the mango puree to the custard and stir to combine and refrigerate it for several hours until very cold.   Then — it’s into your ice cream maker.   Incidentally, I use $45 Cuisinart model ice cream maker. the cylinder has a permanent home in my freezer so I’m ready whenever the mood strikes.

 

 

adding mango to the churning ice cream.

 

Pour the custard into the ice cream machine and let it work its magic.  

 

chopped mango and toasted coconut.

 

About halfway through the freezing process, stir in the mango chunks and coconut.  

 

Coconut Mango Ice Cream in a container.

 

That’s it.  Transfer the ice cream to a freezer container and give it a few hours to firm up. If you don’t have a bonafide ice cream container, use a loaf pan like this.  I’ve actually been making so much ice cream that I decided to invest in a  cool ice cream container that keeps the ice cream fresh and prevents it from taking on weird freezer odors. It’s a bargain at $15.

 

scooping Coconut Mango Ice Cream

 

A scoop of this luscious frozen treat is a welcome reprieve on a hot day.   And while it’s great  on its own, I like to tuck in a few wedges of mango and sprinkle with extra toasted coconut… ’cause, why not?

 

Coconut Mango Ice Cream in a glass.

Incidentally, this batch of coconut mango ice cream was gone within a day, but that’s ok.  I’ve got more mangoes.

 

scooping Coconut Mango Ice Cream

 


Garlic & Zest is a participant in the Amazon Services LLC Associates Program an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

Print Pin
4.25 from 8 votes

Coconut Mango Ice Cream

A good way to put your mangoes to use!  This tropical blend of coconut and mangoes is creamy and lush!  Good luck stopping at one scoop!
Course Dessert
Cuisine American
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 4 hours 50 minutes
Servings 10
Calories 267kcal
Author Bruce Weinstein

Ingredients

  • 4 ripe mangos divided
  • 2 tablespoons lime juice
  • 1/4 cup light corn syrup
  • 1/4 teaspoon salt
  • 3/4 cup sugar
  • 2 large egg yolks
  • 1 tablespoon cornstarch
  • 1/2 cup milk
  • 1/2 cup coconut milk
  • 1 cup heavy cream
  • 1/2 teaspoon coconut extract
  • 1/2 cup sweetened flaked coconut

Instructions

  • Peel and seed 3 mangoes. Chop the mango and measure out about 2 cups of mango. Transfer the mango to a heavy duty blender or food processor and add the lime juice, corn syrup and salt. Blend or process until smooth. If the mango is particularly pulpy, pour the puree through a strainer to remove any fibrous pieces. You should have about 1 3/4 -2 cups of mango puree.
  • Add egg yolks to a medium mixing bowl. Beat sugar into the egg yolks until thick and pale yellow. Beat in the cornstarch and set aside.
  • Bring the milk, coconut milk and heavy cream to a simmer in a medium saucepan. Remove from heat and whisk the hot milk into the egg mixture in a slow, steady stream until well combined. Pour the milk mixture back into the saucepan. Heat over low heat stirring constantly with a wooden spoon or whisk until mixture thickens. Don't let it boil or the eggs will scramble. Remove the custard from the heat. Set a strainer over a large bowl and pour the custard through the strainer to remove any egg solids. Let the custard cool slightly. Stir in the coconut extract. Add the mango puree and stir to combine. Cover the custard with plastic wrap and refrigerate until very cold or overnight.
  • Stir the chilled custard before proceeding.
  • Preheat the oven to 300 degrees. Place the flaked coconut onto a baking sheet in a single layer. Bake for 6-10 minutes until coconut is lightly browned. Remove from oven and set aside.
  • Peel and seed the remaining mango and dice into 1/4" cubes - you should have about 1 cup of fruit.
  • Freeze the ice cream according to your ice cream maker's manufacturer's instructions. When the ice cream is semi frozen, add the toasted coconut and mango chunks to the ice cream and allow the machine to mix in the ingredients.
  • When finished the ice cream will be soft and ready to eat. For firmer ice cream, transfer to a freezer safe container and freeze at least two hours or overnight.

Nutrition

Calories: 267kcal | Carbohydrates: 36g | Protein: 2g | Fat: 13g | Saturated Fat: 9g | Cholesterol: 70mg | Sodium: 93mg | Potassium: 188mg | Fiber: 1g | Sugar: 32g | Vitamin A: 1135IU | Vitamin C: 25.2mg | Calcium: 44mg | Iron: 0.6mg

 

Pin It For Later!

Ripe mangoes make the best homemade ice cream and if you like tropical ice cream flavors, this coconut mango ice cream is for you. A delicious mango ice cream recipe made with an ice cream maker is the only way to get that fresh churned flavor. #mango #coconut #icecream #mangoicecream #coconuticecream #churnedicecream #tropicalicecream #tropicalfruit #icecreamwitheggs #eggcustard #icecreamcustard #mangodessert #mangorecipe #cream #icecreammaker

 

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Stout Caramel Pretzel Ice Cream

 

Coconut Mango Ice Cream | Garlic + Zest
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Desserts// Ice Cream/Frozen Treats// Vegan/Vegetarian30 Comments

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Comments

  1. Fishmasters says

    September 13, 2019 at 2:11 PM

    I really enjoyed this post! I have a blog myself, if you are open, I might curate this post to my audience. Obviously give a link back.

    Reply
    • Lisa says

      September 13, 2019 at 6:07 PM

      Sharing is caring! Thanks!

      Reply
  2. Wendy says

    December 13, 2018 at 11:30 AM

    I can’t wait to try this it looks sooo good.

    Reply
    • Lisa says

      December 13, 2018 at 12:28 PM

      Thanks, Wendy! Please let me know how you like it!

      Reply
  3. Amelia says

    July 5, 2018 at 8:55 PM

    Delicious ? The batch I made lasted one day so I made another today! Darn teenagers! Thanks for the recipe!!

    Reply
    • Lisa says

      July 6, 2018 at 7:01 AM

      I know about those “darn teenagers” — impossible to satisfy their appetites. I should probably put an asterisk to double the recipe when they’re around.

      Reply
  4. MyYellowApron says

    July 19, 2016 at 1:14 PM

    Lisa – I love your step-by-step directions. I was thinking about making a mango based ice cream/popsicle. Will use your ideas.

    Reply
    • Lisa says

      July 19, 2016 at 3:31 PM

      Thanks so much, I’m glad you like the format. This would be awesome as a popsicle!

      Reply
  5. andreamammac says

    July 19, 2016 at 12:19 PM

    I’ve had an ice cream maker on the shelf for years and never use it. You’re inspiring me to give it a try! Mango and coconut are two of my favorite flavors, and your ice cream must be incredible! I look forward to your next flavors too. 🙂

    Reply
    • Lisa says

      July 19, 2016 at 3:30 PM

      Get out that ice cream maker!

      Reply
  6. Claudia | Gourmet Project says

    July 19, 2016 at 11:20 AM

    mamma mia! my summer nights will never be the same again! can I use other starches? thanks1

    Reply
    • Lisa says

      July 19, 2016 at 11:46 AM

      I’ve never tried it with other starches. Are you gluten free?

      Reply
  7. Savory Spicerack says

    July 19, 2016 at 10:49 AM

    My daughter loves mango ice cream from her years in Hawaii. I will pin this one for her to make at home! thanks for sharing!

    Reply
    • Lisa says

      July 19, 2016 at 11:45 AM

      Oh, wow! I’ve never been to Hawaii – but it’s on my bucket list!

      Reply
  8. safira says

    July 19, 2016 at 9:34 AM

    This looks so delicious and creamy. Perfect flavour combo.

    Reply
    • Lisa says

      July 19, 2016 at 11:44 AM

      We’ve got mangoes coming out of our ears — so this was a necessity!

      Reply
  9. killingthyme says

    June 21, 2016 at 8:55 PM

    There are few desserts better than homemade ice cream. This sounds great – I’ll have to give it a whirl!

    Reply
    • Lisa says

      June 22, 2016 at 7:15 AM

      Especially if you like these tropical flavors.

      Reply
  10. Lisa Ho says

    June 21, 2016 at 7:30 PM

    Cant wait to try this when mango is in season later this year.
    You had me at mango and coconut milk. The best 2 ingredients in my good book :). Love them.

    Reply
    • Lisa says

      June 22, 2016 at 7:15 AM

      Mangoes are all over the place here, so this just makes sense!

      Reply
  11. unicornsinthekitchen says

    June 21, 2016 at 6:21 PM

    I LOVE how you used coconut milk in this recipe. Mango coconut is one of my favorite combinations and now I sooooo wanna try this recipe! My family will go crazy over this!

    Reply
    • Lisa says

      June 21, 2016 at 6:35 PM

      It didn’t last in our house! Hope you like it!

      Reply
  12. Dini @ The Flavor Bender says

    June 21, 2016 at 6:10 PM

    I definitely want this!! I love Mango in absolutely ANYTHING and Mango season is here too! It’s perfect timing 🙂

    Reply
    • Lisa says

      June 21, 2016 at 6:35 PM

      Don’t I know it, Dini!

      Reply
  13. nicoleleemcneil says

    June 21, 2016 at 5:56 PM

    This sounds so good!! I love coconut, I love mango, and I love ice cream. Despite how hard I think making ice cream can be, this recipe seems to make it approachable and easy enough 🙂

    Reply
    • Lisa says

      June 21, 2016 at 6:34 PM

      Thanks, Nicole! Glad you approve!

      Reply
  14. Robyn Lindars says

    July 11, 2015 at 10:43 PM

    OMG! My two favorite flavors put together in an ice cream!

    Reply
  15. Mari says

    June 22, 2015 at 6:23 AM

    What a great recipe for ice-cream! I don’t want to use corn syrup. Can you recommend an alternative?

    Reply
    • Lisa says

      June 22, 2015 at 6:55 PM

      You could skip the corn syrup all together, but the ice cream might be a little icier. Other suggestions (though, I haven’t tried them) would be maple syrup or a simple syrup — equal parts water and sugar — boiled until the sugar dissolved. If you try either one, let me know how it goes!

      Reply
      • Mari says

        June 28, 2015 at 11:08 AM

        Thanks! I’m trying to stay away from refined sugars so will try maple syrup and let you know!

        Reply

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Meet Lisa

Lisa

Calling all cooks! You don’t have to be a gourmet chef to get a delicious, healthy meal on the table! At Garlic & Zest, I’ll show you how to make hundreds of seasonal, fresh recipes and indulgent comfort foods with easy step-by-step instructions and photos to help you master the dish.

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