Unleash your tropical side this summer by whipping up a batch of this smooth, thick and velvety coconut mango ice cream. Made with or without an ice cream machine, this nourishing dessert is quick and easy to make — even if this is your first time making ice cream from scratch.
The perfect balance of summertime flavors, the smooth and subtle coconut pairs wonderfully with the sweet juicy mango. Just like in this delicious ginger-pineapple lemonade, the fresh ginger really brings this dessert together and adds an interesting flavor twist that always surprises.
Ice cream can be healthy
“Ice cream” and “healthy” aren’t two words you usually see in the same sentence. But they definitely go together when describing this summer treat. There’s absolutely no granulated sugar or dairy products in this ice cream. It’s sweetened naturally with wholesome ingredients and gets its lusciously thick texture from coconut milk.
I always use agave nectar to sweeten this ice cream. But if you don’t have any agave nectar or can’t find it in your grocery store, you can use maple syrup instead. With loads of vitamins, minerals and antioxidants, maple syrup is one of the most nutritious sweeteners out there, making it a fantastic alternative for sugar and artificial sweetener.
Coconut milk is really good for you, too. This tropical ingredient has been shown to help people maintain a healthy body weight, support heart health and boost the immune system. Not only does it do wonders for your health, but it tastes great, too!
Prepare your ingredients
Although there’s hardly any active time involved in making this coconut mango ice cream, you do need to take a little time to properly prepare your ingredients. To help with the blending process and to get the texture right, you need to use frozen mango.
You can buy frozen cubes of mango from most grocery stores. Or you can make them yourself by chopping up fresh mangoes into small cubes, spreading them out on a plate or tray and placing them in the freezer for a few hours until they’re frozen solid.
How to make ice cream without a machine
Don’t have an ice cream machine? Don’t worry about it! You can make soft ice cream at home without the help of an ice cream maker. It takes a little more work to do it by hand, but it’s possible.
To make ice cream at home without a machine, follow the directions below, but miss out step 3. Remove the container with the ice cream mix from the freezer every 20-30 minutes and give it a good stir. Continue mixing the ice cream this way until it becomes thick and solid. This should take around 6 hours. When you stir the ice cream like this, you’re essentially doing the churning work of an ice cream machine by hand. Regularly stirring the mix helps ensure no ice crystals form, leaving you with a wonderfully smooth and creamy ice cream.
Coconut Mango Ice Cream
- 7 oz canned coconut milk
- 1 tbsp fresh ginger grated
- 3 cups frozen mango
- 1/4 cup agave nectar maple syrup
- Add all the ingredients into a blender and process until smooth.
- Taste and add extra ginger or sweetener, if required.
- Pour into an ice cream maker and churn for 30-40 minutes until thick and completely frozen.
- Transfer the ice cream into an airtight container, place in the freezer and leave to set for at least 6 hours before serving.