by Olena

Coconut Mango Ice Cream

Olena's image
Olena Osipov
4.9 from 33 votes

Coconut Mango Ice Cream is creamy, healthy and so delicious! This easy ice cream recipe is no churn and requires only 4 ingredients.

We love healthy homemade versions of chocolate ice cream, vanilla ice cream and Dole whip around here.

Coconut Mango Ice Cream

Mango Ice Cream

This mango ice cream is phenomenally creamy, sweet and luscious. When fresh mango is in season at stores, I love to make mango salsa, mango slaw this delicious mango black bean salad with it. But with frozen mango, besides adding to green smoothie recipe and eating by chunks, I had no other use for it. Well, now we all do.

Mango ice cream tastes better without an ice cream machine. Usually it is not the case. If you do not churn many ice cream recipes, they come our crystalized, rock solid and not creamy. However, I realized there is so much mango and fiber, just blending and freezing will work. Yup – great success!

And not to mention coconut mango ice cream is healthy made without sugar, condensed milk and heavy cream. So easy – 4 ingredients and happy healthy kids.

frozen mango, coconut milk, maple syrup

Ingredients You Will Need

  • Mango: Fresh or frozen mango works. Fresh mango will take longer to freeze but is sweeter.
  • Canned coconut milk: I recommend to use regular full fat coconut milk from a can, not carton. Light will work but ice cream will be more sorbet style.
  • Maple syrup or honey: Either works. You might need less sweetener as recipe calls for fresh mango. Less ripe mango goes into frozen production. That’s why.
  • Milk or water: You will need to add just a bit of liquid to help things move in a blender.

mango ice cream in a blue loaf tin

How to Make Coconut Mango Ice Cream

  • Blend all ingredients in a blender or food processor. Doesn’t matter at all and even small chunks are fine.
  • Transfer to any ceramic, glass or baking dish. No need to level.
  • Freeze for up to 6 hours – if you used frozen mango and 8 hours – if you used fresh mango.

Tip: You can control consistency of ice cream by freezing less for soft-serve and longer for regular ice cream.

how to make Coconut Mango Ice Cream step by stephow to make Coconut Mango Ice Cream step by step how to make Coconut Mango Ice Cream step by stephow to make Coconut Mango Ice Cream step by step

mango ice cream scooped closeup

How to Serve and Store Mango Ice Cream

This is very important information because your ice cream does not contain chemical fillers. 🙂

Before serving, let ice cream thaw at room temperature for at least 30 minutes. If it is hot summer day, things can happen faster. Just check with an ice cream scoop. Thawing will make ice cream more creamy!

For soft serve ice cream, thaw for 1 hour.

To store leftover ice cream, freeze in an airtight container with a lid for up to 3 months. Then follow serving suggestions above.

More Tips for Best Mango Ice Cream

  • Coconut milk brand matters! My favorites are Thai Kitchen, 365, Trader Joe’s and Compliments. That’s because they contain guar gum and are creamy.
  • Many organic brands are affordable and good for you but consistency is grainy.
  • Cheaper international brands contain many chemicals.
  • No mango? Try pineapple.

More No Bake Desserts

mango ice cream recipe in a blue dish with a scoop

Coconut Mango Ice Cream

Coconut Mango Ice Cream

Coconut Mango Ice Cream is creamy, healthy and so delicious! This easy ice cream recipe is no churn and requires only 4 ingredients.
4.94 from 33 votes
Print Save Rate
Course: Dessert
Cuisine: North American
Prep Time: 5 minutes
Cook Time: 6 hours
Servings: 6 servings
Calories: 251kcal
Author: Olena Osipov


  • 3 - 4 cups mango chunks fresh or frozen
  • 14 oz can coconut milk regular or light
  • 1/3 cup maple syrup or honey
  • 2 tbsp or more any milk or water


  • In a blender or food processor, add mango, coconut milk, maple syrup and milk.
  • Process until smooth, adding more liquid by tbsp and scraping the walls, if necessary.
  • Taste for sweetness now and adjust of necessary. Especially, frozen mango differs.
  • Pour into any container and freeze for at least 6 hours or overnight.
  • To serve, let thaw on a counter for 30 minutes or 60 minutes for soft serve. It will become softer and creamy.

Store: Freeze in a glass airtight container for up to a few months.



    • Pictured are my favorite OXO scoop and ceramic loaf baking dish.
    • I tried to make this mango ice cream in an ice cream maker and it was too crystalized. Great news - you don't need a machine, wahoo!
    • Coconut milk should be from a can and not carton.
    • Quality of coconut milk is super important. I highly recommend Thai Kitchen. Trader Joe's, 365, Compliments brands as they produce creamy and smooth ice cream thanks to a guar gum.
    • You can use light coconut milk but ice cream will be less creamy.


    Serving: 1cup | Calories: 251kcal | Carbohydrates: 28g | Protein: 2g | Fat: 16g | Saturated Fat: 14g | Sodium: 19mg | Potassium: 353mg | Fiber: 3g | Sugar: 24g | Vitamin A: 893IU | Vitamin C: 32mg | Calcium: 45mg | Iron: 1mg
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    olena osipov in the studio

    Hello and welcome to iFOODreal.

    My name is Olena Osipov. I'm a mom to 2 boys, a wife to Alex and we reside on magical Vancouver Island in British Columbia, Canada. This is our healthy family recipes blog. Originally from Ukraine, I grew up on real food. As an adult, I struggled with diets for years because none worked long-term. Now for over 10 years, I cook easy healthy meals for my family. I can help you with “What’s for dinner?” too.

    68 comments on “Coconut Mango Ice Cream

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    1. 5 stars
      I made this tonight with frozen bananas and the frozen mango. So creamy tastes out of this world. Be good for my celiac great grand son too. I am in Sth Australia and it’s real ice cream weather at the moment 👍♥️😉

    2. 5 stars
      Omg!! This came out amazing!! I love the creaminess and the fact that it’s homemade makes it so much better!! Thank you for sharing this recipe! ❤️?

        1. 5 stars
          Absolutely love how this came out! Made mine today and used the kitchen aid attachment to speed up the freezing. I love the texture and taste!! Now I can enjoy ice-cream guilt-free while counting calories!

    3. 5 stars
      So yummy. I am on an anti-inflammatory diet after cancer treatments and surgery to help with pain. I am missing ice cream especially since it is 100+ degrees outside! I made this with one frozen sliced banana instead of honey and it is perfect. Love the flavor of the coconut with the mango. What a treat. Thank you!

    4. 5 stars
      Thank you for this recipe. I made it two days ago and it was a success!. Everyone loved it. II am going to make again but doubled this time.

        1. Did you use coconut milk from a can? Did you swap any ingredients? Did you use a blender? With 3 ingredients in entire recipe that is the only issue that I could see happen. You can stick it in the fridge now and it will solidify.

    5. 5 stars
      This is so good and it so easy to make. I love all of your recipes. Please keep sending them.

    6. 5 stars
      This recipe worked out It couldn’t be easier! well for me. I used an 850 ml can of Alphonso mango purée, a 400 ml can of coconut milk, and 85 ml of rose syrup instead of the maple syrup. I did use an ice cream maker, and it turned out very creamy and not at all grainy. It couldn’t be easier!

    7. 5 stars
      Made this on Sat and it was so easy. Have an ice cream maker, so popped it in that and it came out really quickly. Unfortunately forgot to get it out of the freezer to eat so it was rock hard, but finally managed to remember in advance yesterday. It is delicious.
      Thank you so much for another awesome recipe.

    8. 5 stars
      I have made it with mangos, peaches, and berries each separately and haven’t failed yet. I used a little less honey as my fruit choices were sweet. It was so simple. It took longer to open the bag of fruit than to mix the ingredients and stick in the freezer. Great recipe. Keep em coming. I love all your recipes.

      1. 5 stars
        Previous submission should read have not failed yet. My expensive stupid phone messed up the word haven’t.

    9. 5 stars
      Really happy with this recipe! It’s a great pick me up after dinner during warmer months. As always, thank you for providing healthy and delicious recipes!

    10. 5 stars
      This recipe is so simple and so delicious! I added sliced strawberries on top! I will definitely make this again!

    11. 5 stars
      Yes, yes, this is fantastic. Ty for this wonderful recipe. At times I always make your carrot cauliflower soup. And of course other wonderful healthy and simple easy recipes you come up with.

    12. 4 stars
      I want to thank you for publishing such awesome recipes. I just bought an Instant Pot in December. Before that I lived solely on TV dinners. I didn’t know how to cook. But over the years I grew more and more tired of boxed frozen food. You see, I knew it wasn’t healthy, I quit smoking 9 years ago and started gaining weight as I became heathier. A lot of weight (100lbs) Cooking with an Instant Pot is a life changer. Your recipes are incredible! Thank you for helping me eat healthier!
      You never know who you’ll touch in this world ?!

      1. Thank you for reaching out to me Tom. I love sharing healthy recipes and of course, instant pot recipes. So happy that you are finding my recipes helpful in your journey to health!

    13. Looks amazing and will try. I don’t have an ice cream maker, I noticed this one recipe you don’t need it but do for plain vanilla. Can I not use maker for the vanilla?

      1. You do need an ice cream machine to make the vegan vanilla ice cream! No shortcuts. Otherwise it will be a solid rock. 

    14. 5 stars
      Thanks Olena,
      I like this and am going to try it! I like low carb diets so will be good if you could suggest low carb desserts!

    15. 5 stars
      I’m always looking for new fresh recipes to try that are on the lighter side since I am diabetic and also
      have changed my diet a great deal. This is one I am sure the whole family will like including the Grandkids. People don’t reliaze how healthy mango and or pineapple are and this site has provided a lot
      of great tasty recipes. Thank you

    16. 5 stars
      Just made it, I actually ran out of the Thai brand you like making a curry but had a different Thai brand of coconut milk and all the other ingredients and figured I’d make it. It was delicious right after blending luckily it was enough that I didn’t finish it as is, and the majority made it into the freezer. I’ve been really wanting to make some vegan ice cream the past week or so after trying some at a shop that was really yummy it was ube flavored one. I think I could really get into this. Thanks for sharing this simple and quick recipe. Also I am happy to find a use for all the mango I peeled and froze from my backyard this summer.

    17. This looks awesome and I’d love to try and make it 🙂 – is there an approximate amount in grams for one cup of frozen mango?

    18. 5 stars
      Made this for the third time now. LOVE it!! Thank you for a simple recipe that does not require an ice cream maker. Coming from an island… I’ve gone bananas (mangoes in this case) trying to figure out what to do with all these sweet juicy delicious mangoes! This recipe nail it! ?

    19. Has anyone tried this with rice milk? Or soy ? I have a niece that is allergic to coconut and regular milk among so many other things. I really want to make this for her for our up coming family trip. Would really appreciate info from anyone that has tried it. TIA!

      1. Hi Janeth. This ice cream is made with coconut milk from a can and not a carton. Which is way more different than a carton milk. It is fatty. So, any milk from a carton won’t work unfortunately. How about this mango sorbet?

    20. 5 stars
      Made this a week ago and everyone in my office loved it! About to try it with peaches and strawberries! Great refreshing treat.

    21. Only 3 ingredients? This is so simple and looks delicious! I’ve heard of the banana ice cream but it doesn’t contain enough “fats”. This is the perfect substitution for store-bought ice-cream.

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