Coconut Mango Ice Cream

4.9 from 18 reviews

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

  • Author: Olena of
  • Prep Time: 5 minutes
  • Cook Time: 6 hours
  • Total Time: 6 hours 5 minutes
  • Yield: 6 servings 1x
  • Category: Dessert
  • Method: Blender
  • Cuisine: North American


  • 34 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


  1. In a blender or food processor, add mango, coconut milk, maple syrup and milk.
  2. Process until smooth, adding more liquid by tbsp and scraping the walls, if necessary.
  3. Taste for sweetness now and adjust of necessary. Especially, frozen mango differs.
  4. Pour into any container and freeze for at least 6 hours or overnight.
  5. 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.

 Did you make this recipe? Please give it a star rating in the comments.