Mango Coconut Nice Cream
Ingredients
- 4 cups frozen mango chunks about 600g — pre-frozen or freeze fresh ripe mango overnight
- 1/2 cup full-fat coconut milk chilled overnight, use the thick cream from the top of the can
- 1 tablespoon fresh lime juice about half a lime — optional but highly recommended
- 1 pinch sea salt enhances the natural sweetness
- 2 tablespoons toasted coconut flakes
- fresh mango slices for garnish
- 1 teaspoon hemp seeds optional, for added protein and omega-3s
- drizzle of agave or honey optional, only if you'd like extra sweetness
Instructions
- Remove the can of full-fat coconut milk from the refrigerator. Open it and scoop out the thick coconut cream from the top, reserving the watery liquid for another use (smoothies work great).
- Add the frozen mango chunks to a high-powered blender or food processor. Pour the thick coconut cream and lime juice over the top, and add a pinch of sea salt.
- Start blending on low speed and gradually increase to high. Use a tamper if your blender has one to push the frozen mango toward the blades. Blend for 60–90 seconds until completely smooth and creamy. Scrape down the sides as needed. Do not add extra liquid unless the blender is truly struggling — add coconut milk one tablespoon at a time if needed.
- For soft-serve texture: Scoop immediately into bowls or cones and top with toasted coconut flakes, fresh mango, and any desired toppings. Serve right away.
- For scoopable ice cream texture: Transfer the blended nice cream to a freezer-safe container. Smooth the top flat and press a piece of plastic wrap directly against the surface. Freeze for 2–3 hours until firm. Let sit at room temperature for 5–8 minutes before scooping.
Notes
Storage: Keeps in an airtight container in the freezer for up to 2 weeks. Best texture within 3–5 days. If frozen very solid, thaw 8–10 minutes before scooping or re-blend with a splash of coconut milk. Tip: For an even more vibrant flavor, use Ataulfo (Champagne) mangoes when in season — they are exceptionally sweet and have an almost buttery texture. Variations: Add a 1-inch knob of fresh ginger for a ginger-mango version, or blend in ½ teaspoon turmeric for a golden anti-inflammatory bowl. A pinch of chili powder or Tajín on top adds a wonderful sweet-heat contrast.