Mango & Coconut Ice Cream
The perfect summer dessert! Made with fresh mango, coconut milk & a squeeze of lime, this ice cream is super creamy, fruity & delicious.
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Make the most of mango season, with this homemade ice cream!
This frozen mango dessert is absolutely crammed full of flavour. In this one, there’s juicy fresh mango, creamy coconut milk & a squeeze of fresh lime juice, to cut through the sweetness. This batch of ice cream is fresh, creamy, easy to scoop & super simple to prepare.
We’re making this ice cream by mixing a rich, coconut custard base with a vibrant, fresh mango & lime puree. Sounds easy right? That’s because it is! This is made the same way as all of my other ice cream recipes but with some subtle adjustments to account for the water content of the mango. This isn’t anything crazy though, we’re simply increasing the amount of milk powder, swapping regular milk out for coconut & increasing the amount of double cream. That’s all there is to it!
If you’re a fan of mango & coconut, this recipe for you. It’s the ultimate summer dessert!
Ice cream is one of my favourite things to make & I’m always looking for new & interesting flavours to try! If there’s a flavour that you’d like to see on the blog, leave us a comment at the bottom of this page. Or check out our ever growing collection of easy to make flavours!
Ingredient Notes
- Mangoes – For the best flavour, make sure to use mangoes that are as ripe as possible. For this batch of ice cream, we’ll need 300 grams of mango flesh, which equates (roughly) to 1 large mango or 2 smaller ones.
- Milk & Cream – For the best flavour, texture & scoop ability, make sure to use full fat coconut milk & double/heavy cream. These contain the ideal amount of fat for ice cream.
- Glucose – Glucose syrup is used to add sweetness & make our ice cream easier to scoop. This is available to buy in most supermarkets.
- Skimmed Milk Powder – Skimmed milk powder is added to ice cream to make it smoother & creamier. Any brand of milk powder will work but I like to use Marvel. Mangoes contain quite a bit of water so we’re using more milk powder than usual, to prevent large ice crystals forming in the churned ice cream.
- Vanilla – A small amount of high quality vanilla works best in ice creams. You can either use half a vanilla pod or 2 teaspoons of vanilla paste. If you’re using a pod, scrape the seeds out & add both the pod & seeds into the custard (make sure to remove the pod once the custard is cooked!).
- Lime Juice – A small amount of lime juice helps cut through the sweetness from the fresh mango. You’ll only need a teaspoon of juice, this can be freshly squeezed or from a bottle.
How To Make Mango & Coconut Ice Cream
The full, printable recipe card for this ice cream can be found at the bottom of this post! Here’s a quick rundown of the recipe…
- Warm Milk & Cream
To start the custard base, we place coconut milk, double cream, caster sugar, glucose syrup, milk powder, salt & vanilla (pod or paste) into a saucepan then warm over a gentle heat, until steaming hot. - Temper Eggs
Next, we add egg yolks & caster sugar into a mixing bowl then whisk together. Then to temper, we pour a third of the warm milk into the eggs, whisking as we do so.
Tempering the eggs – This is where some of the warm milk is whisked into the egg yolks before they are added into the custard & cooked out. This stops the custard curdling as it thickens. - Cook Out
Next, we pour the tempered yolks back into the pan of milk then cook out, stirring constantly until the custard reaches a temperature of 82°c/180°f. We then take the custard off the heat, give it a quick blitz with a stick blender then transfer it to a bowl & leave to cool completely. - Mango Puree
Once our custard is cool, we can add in the mango. To do this, we first place 300 grams of ripe mango into a blender with a tsp of lime juice. This then gets blended until smooth then whisked into the custard. - Overnight Chill
After we’ve mixed the mango & custard together, we pass it into a bowl, through a sieve then chill in the fridge overnight. This matures the custard base, improving the flavour & texture of the final ice cream. - Churning
The next day, we churn the custard in an ice cream machine, to the consistency of soft serve. If you were to check the temperature with a digital food probe, it will be around -5°c/23°f. In most ice cream machines, this will take around 20-30 minutes. Once churned, we transfer the ice cream into a tub then leave it in the freezer for at least 4 hours, to set.
Mango Ice Cream Tips & Tricks
- Use the ripest mangoes possible, for the best flavour.
- Don’t cook the mango, to give the ice cream a stronger flavour.
- Mangoes contain a large amount of water, so use more milk powder to avoid large ice crystals forming in the churned ice cream.
- Chill your custard overnight for a more developed flavour.
- Churn your ice cream to -5°c/23°f, for the best texture.
- Dip your scoop in hot water for easier scooping!
- Set your freezer to 18°c/-1°f for the best set.
Frequently Asked Questions
For the best results, you will need to use an ice cream machine. These can be picked up online for various price points but the investment is worth it! If you’re looking for an ice cream machine, check out my Cuisinart ice cream maker review. This the machine that I use!
Once churned, homemade ice cream will keep for up to 2 weeks in the freezer. After this time, larger ice crystals will start to form, negatively affecting the texture.
This recipe makes a litre of homemade ice cream. This is enough for around 10 scoops.
Skimmed milk powder is best, as it won’t affect the fat content of the ice cream. I use Marvel skimmed milk powder but any brand should work.
When making ice cream, make sure to use the ripest mangoes possible. These have the best flavour! I’d wouldn’t recommend using tinned mango pulp as this is made with added sugar, so can throw off the balance of our ice cream recipe.
Make sure to use full fat coconut milk when making ice cream as this has the ideal amount fat content.
Equipment Used
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- Cuisinart Ice Cream Maker Review
- Ice Cream Machine
- Thermapen Food Probe
- Stick Blender
- Nutribullet Blender
- The Ice Cream Tubs That I Use
- Ice Cream Scoop
More Ice Cream Recipes To Try!
- Treacle Tart Ice Cream
- Coffee Stracciatella Ice Cream
- 1901 Irn Bru Ice Cream
- French Toast Ice Cream
- Halva Ice Cream
- Raspberry Ripple Stracciatella Ice Cream
- Vanilla Ice Cream
If you have enjoyed this mango & coconut ice cream recipe, it would mean a lot if you could leave a review & rating. And if you’d like to stay up to date with future recipes, follow us on Instagram & TikTok!
Mango & Coconut Ice Cream
Equipment
- Ice Cream Machine
- Digital Food Probe
- Blender
- Saucepan
- Mixing Bowl
- 1 Litre Tub
Ingredients
Custard Base
- 275 g Coconut Milk See Notes
- 275 g Double Cream
- 120 g Caster Sugar
- 40 g Glucose Syrup
- 55 g Skimmed Milk Powder
- ¼ tsp Fine Sea Salt
- ½ Vanilla Pod Or 2 tsp Vanilla Paste
- 85 g Egg Yolks
Mango Puree
- 300 g Fresh Mango 1 Large Mango – See Notes
- 1 tsp Lime Juice
Instructions
Custard
- Place the coconut milk, double cream, 60 grams of the caster sugar, glucose syrup, milk powder, salt & vanilla into a large saucepan.If your using a vanilla pod, scrape out the seeds & add both the pod & seeds to the pan.
- Whisk to combine then place the saucepan over a low heat & leave to warm gently until steaming – don’t let it boil. Make sure to stir the milk regularly with a spatula.
- Whilst the milk is heating up, place the egg yolks & remaining 60g of caster sugar into a mixing bowl then whisk to combine.
- Once the milk is steaming hot, pour a third of it into the yolks, whisking as you do so. Pour the now tempered yolks into the pan of milk.
- Cook the custard over a low heat, stirring constantly with a rubber spatula until it is thick enough to coat the back of a spoon & has reached a temperature of 82°c/180°f. A digital food probe comes in handy here!
- Take the custard off the heat, remove the vanilla pod (if used) then give the custard a quick blitz with a stick blender. Transfer to a bowl, leave to cool to room temperature then chill in the fridge until completely cold.
Mango Puree
- Roughly chop up the mango then place into a blender with the lime juice. Blend until smooth then whisk into the chilled custard.
- Pass the custard into another bowl, through a sieve then cover the surface with a piece of baking parchment. Chill in the fridge overnight.
Churning
- The next day, pour the chilled custard into an ice cream machine & churn until it is the consistency of soft serve. If you take the temperature with a digital food probe, it will register roughly -5°c/23°f.
- Transfer the churned ice cream into a 1 litre tub then leave to set in the freezer for at least 4 hours before serving.
