Satisfy your sweet tooth with Mango Coconut Ice Cream
Greetings, foodies! Today, I’m excited to share a recipe that will transport your taste buds straight to the tropics- Mango Coconut Ice Cream. This heavenly dessert is creamy, healthy and easy to make with only three ingredients. It’s also entirely vegan and dairy-free- perfect for any dietary restriction you may have.
What’s even better is that you won’t need an ice cream maker or any special equipment to create this delicious frozen treat. All you need is a blender or a food processor. Trust me; this recipe will change the way you view store-bought ice cream forever.
Mango Coconut Ice Cream is the perfect dessert to satisfy our sweet tooth during warm weather days. The combination of juicy mangoes and creamy coconut milk creates an explosion of flavors in every spoonful. Plus, it’s incredibly versatile, and you can pair it up with various fruits or even enjoy it by itself.
Moreover, this recipe isn’t just delicious; it’s also healthy. We’ll be using pureed mangoes instead of refined sugar to add sweetness to our ice cream. This swap means we’re consuming natural sugars instead of processed ones.
What’s more, by using canned coconut milk instead of dairy cream, we’re reducing our intake of saturated fats and cholesterol. As a result, this recipe is entirely guilt-free and won’t hinder your weight loss goals or impact your cholesterol levels negatively.
So why wait? Grab your kitchen tools and let’s dive into creating Mango Coconut Ice Cream -a tropical paradise in a bowl!
Why You’ll Love This Recipe
Are you looking for a vegan dessert that is both healthy and satisfying? Look no further than this Mango Coconut Ice Cream recipe!
First of all, let’s talk about the taste. This ice cream is bursting with the tropical flavors of ripe mangoes and creamy coconut milk. The addition of lime juice adds just the right amount of tang to balance out the sweetness. It’s a flavor combination that will transport you to a sunny beach in no time.
But taste isn’t the only reason to love this recipe. It’s also incredibly easy to make, with only 3 (or 4) ingredients needed. All you need to do is blend the mango chunks and coconut milk in a food processor or high-speed blender, add some sugar or maple syrup (or skip it entirely if you prefer a sugar-free version), and freeze. That’s it!
And because this recipe is vegan, it’s dairy-free and free of refined sugar, making it a healthier option than traditional ice cream. But don’t worry, you won’t even miss the cream and sugar because this ice cream is creamy, rich, and sweet.
So whether you’re vegan or not, this Mango Coconut Ice Cream recipe is sure to become a favorite in your dessert rotation. Give it a try and see for yourself!
Ingredient List
Here are the ingredients you’ll need to make this delicious vegan Mango Coconut Ice Cream Recipe:
- 3 ripe mangoes, peeled and chopped
- 1 (14 oz) can full-fat coconut milk
- 2 tablespoons of lime juice
- ½ cup of granulated sugar or maple syrup
- 2 tablespoons of cornstarch or arrowroot
- 1/3 cup dried mango (optional)
You only need 6 main ingredients to create a creamy and healthy vegan dessert recipe. This easy-to-find ingredient list makes the preparation process more straightforward but still results in a delicious and flavor-rich ice cream. The key ingredients you need are ripe, juicy mangoes, full-fat coconut milk, lime juice, sugar, and cornstarch or arrowroot, which acts as a natural thickener. If you prefer sweetening with natural sweeteners, you can substitute granulated sugar with maple syrup to make it refined sugar-free. Using dried mango is optional, but it adds extra flavor to your ice cream. So, head up to your closest grocery store and get ready to make the best vegan Mango Coconut Ice Cream!
The Recipe How-To
Now that you have gathered all your ingredients, it’s time to blend them together to create your mango coconut ice cream. This recipe requires a food processor or a high-speed blender.
Step 1: Puree the Mango Chunks
First, puree 3 cups of frozen mango chunks with 2 tablespoons of lime juice in your food processor or blender. I recommend pulsing the mixture rather than blending on high speed. Pulsing allows for a chunkier texture, which will give your ice cream small flecks of mango.
Step 2: Add Coconut Milk and Maple Syrup
Next, add 1 can (14 fl oz) of full-fat coconut milk, 1/4 cup of maple syrup, and 1/4 cup of granulated sugar into your food processor or blender. Blend until well combined, scraping down the sides as needed.
Step 3: Thicken with Cornstarch or Arrowroot (Optional)
If you prefer a thicker ice cream consistency, add 2 teaspoons of cornstarch or arrowroot powder to thicken the mixture. Blend again until well combined.
Step 4: Transfer and Freeze
Transfer the mixture to a freezer-safe container and freeze for at least 6 hours or overnight. Be sure to cover the container with a lid or plastic wrap.
Step 5: Scoop and Enjoy!
When ready to enjoy, remove the mango coconut ice cream from the freezer and let it sit at room temperature for about 10 minutes to soften. Then scoop and serve!
Now that you know how easy it is to make this delicious vegan dessert, go ahead and treat yourself! You deserve it!
Substitutions and Variations
Mango Coconut Ice Cream is already an incredibly delicious and flavorful dessert, but if you’re feeling adventurous, there are several substitutions and variations you can try out to shake things up a bit. Here are a few ideas:
– Instead of using cornstarch or arrowroot to thicken the ice cream, try using xanthan gum or tapioca starch.
– For a tangier flavor, add some lime juice to the mix. You could also add some lemon juice for a twist.
– If you’re not weaning off sugar, experiment with different types of sweeteners like maple syrup, honey or coconut sugar instead of granulated sugar. Alternatively, swap granulated sugar with agave nectar or monk fruit for a refined sugar-free option.
– While this recipe calls for canned coconut milk, you can experiment with using other types of plant-based milk, such as almond milk or oat milk. But be careful when choosing low-fat or unsweetened varieties because they might affect the overall texture of the ice cream.
– Instead of using mango chunks, why not mix things up by blending in other fruits? Pineapple, banana, and strawberry all go well with coconut so give them a go!
– For an extra tropical twist your palate will appreciate, add some dried mango pieces into the churned ice cream.
Don’t be afraid to experiment and discover your own unique twist on this recipe. With its creamy and refreshing taste, this ice cream base has plenty of potential for creating new flavor combinations that will keep you coming back for more!
Serving and Pairing
After all the hard work in creating your vegan Mango Coconut Ice Cream, it’s now time to enjoy it! I suggest serving this delicious and creamy healthy dessert recipe with some fresh mango chunks, dried mango slices or even banana.
The sweet and tropical flavor of the mango compliments the rich, coconut flavor beautifully. If you’re feeling adventurous, you can even pair the ice cream with a tangier fruit such as passionfruit or pineapple for a more complex taste. These fruits also add texture variation and bright colors to an otherwise already vibrant dessert.
For added flair, drizzle some lime juice over the top of your serving to add a zesty freshness that cuts through the richness of the ice cream. You can also serve it with some mint leaves that refresh and contrast nicely with the fruity sweetness.
Lastly, this vegan Mango Coconut Ice Cream pairs perfectly with dairy-free whipped cream or some vegan chocolate syrup. The homely combination of coconut and chocolate brings out the flavors of this dessert even more! So go ahead, indulge and have fun pairing your homemade Mango Coconut Ice Cream with various fruits and sauces for a delightful experience every time!
Make-Ahead, Storing and Reheating
Are you planning to prepare the Mango Coconut Ice Cream (Vegan) Recipe in advance? Fortunately, it’s a great recipe for making ahead and storing. Here are some tips to help you achieve optimal storage results.
Once the vegan mango coconut ice cream is completely frozen, you can store it in an airtight container for up to two weeks without sacrificing its texture or flavor. Make sure to label and date the container to ensure freshness. If you want to make this dish last longer, try using a vacuum sealer that removes excess air and prevents freezer burn.
If you’re serving this recipe at an outdoor party or event, scoop the mango coconut ice cream into bars or popsicles and keep them in a cooler with ice. They’ll stay solid and tasty for several hours.
When it comes to reheating, avoid using microwaves as they can harm the look and taste of the coconut ice cream. Instead, allow it to soften at room temperature for 10-15 minutes or let it sit in the refrigerator for an hour before serving. You may also re-blend it in a high-speed blender or food processor to bring back its creamy texture.
An important note: Remember not to freeze this recipe twice as repeated freezing can lead to crystal formation which makes it unpleasantly granular to eat.
Follow these simple tips and enjoy your Mango Coconut Ice Cream (Vegan) Recipe throughout the season without any worry!
Tips for Perfect Results
Let me share some tips that I’ve learned from making this mango coconut ice cream recipe multiple times. These tips will help you achieve the perfect results and impress your guests with a delectable vegan dessert.
Firstly, to get extra creamy texture, use full-fat canned coconut milk instead of light coconut milk. This will add richness and creaminess to the ice cream.
Another key tip is to make sure that the frozen mango chunks are pureed well in a blender or food processor. You want them to be as smooth as possible so that there are no lumps or chunks in the final product.
Moreover, don’t forget to add lime juice while blending the mangoes. It enhances the flavors and balances the sweetness of the ice cream.
If you want a firmer texture, add 1 tablespoon of cornstarch or arrowroot powder to the mixture before churning. This will help in stabilizing and thickening the ice cream.
Adding maple syrup instead of granulated sugar not only eliminates refined sugar but also gives a subtle natural sweetness with hints of caramel flavor to it.
Lastly, freezing the churned ice cream for at least 3-4 hours is essential to attain consistency. However, if you want to make ice cream bars or popsicles instead of traditional scoops, freeze them overnight or for at least 8 hours for better results.
By following these tips and tricks, you will be able to make a creamy, healthy, and delicious easy mango coconut ice cream recipe that would be perfect for your dinner party or dessert recipe collection.
Bottom Line
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In conclusion, the Mango Coconut Ice Cream (Vegan) recipe is not only delicious but also healthy and easy to make. It only requires a few ingredients, most of which you probably already have in your kitchen. The combination of juicy ripe mangoes and creamy coconut milk creates a rich and flavorful base for this vegan ice cream recipe.
For those who are health-conscious, this recipe is refined sugar-free and dairy-free; therefore, it’s suitable for people with dietary restrictions or lactose intolerance. You can also customize it to your liking by adding arrowroot or cornstarch to achieve a thicker consistency or lime juice to add some tanginess.
Whether you’re looking for a light dessert after dinner or an all-time snack, this recipe hits the spot every time. Once you’ve made it, you will never want to go back to store-bought ice cream again.
So why not give this Mango Coconut Ice Cream (Vegan) recipe a try and experience the refreshing taste of tropical flavors in every scoop? Your taste buds will thank you later!
Mango Coconut Ice Cream (Vegan) Recipe
Ingredients
- 3 cups coconut milk
- 1 cup sugar
- 2 mangoes
- 2 tablespoons lime juice
- 2 tablespoons cornstarch or 2 tablespoons arrowroot
Instructions
- Mix 1/4 cup of the coconut milk with the 2 tablespoons of cornstarch and set aside.
- Cut and puree the mangoes.
- Combine the pureed mango, remaining coconut milk, sugar, and lime together in a saucepan and bring to a boil. When the mixture has just started to boil, take off the heat and immediately stir in the corn starch/arrowroot slurry. This should immediately cause the liquid to thicken (not a lot, but a noticeable amount; it will be thicker when it cools).
- Set the ice cream mixture aside to cool. Freeze overnight.
Add Your Own Notes
Nutrition
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Jolo is a talented chef and food blogger with a passion for vegan and Caribbean flavors. From savory vegetarian dishes to tropical smoothies, Jolo’s Kitchen has something for everyone. Whether you’re looking for meat-free meals or creative Caribbean recipes, Jolo’s Kitchen is the perfect place for you.