Mango Coconut Ice Cream That Tastes Like a Tropical Vacation
Creamy Mango Coconut Ice Cream made with frozen mango, coconut milk, and maple syrup for an easy tropical dessert.
- Prep Time: 10 mins
- Cook Time: 0 mins
- Total Time: 40 mins
- Yield: 6 servings
- Category: Dessert
- Method: No-Churn
- Cuisine: American
- Diet: Vegan
Ingredients
Scale
1 cup coconut milk 2 tbsp maple syrup 4 cups frozen mango chunks 1/4 teaspoon vanilla extract Optional chopped almonds or coconut flakes
Instructions
1. Add coconut milk, maple syrup, and vanilla to blender. Pulse briefly to combine. Add frozen mango chunks. Blend until smooth and creamy. Scrape sides as needed during blending. Serve immediately for soft serve texture. Freeze 30 minutes for firmer scoops. Top with almonds or coconut flakes before serving.
Notes
Use fully frozen mango for best texture. Do not add extra liquid. Let frozen leftovers soften slightly before scooping.