Mango Coconut Ice Cream

Do you ever feel like your brain is going to explode? When my brain is working a million miles a minute, I go to my happy place. If you join me in my happy place you’ll find soft, pillowy clouds, teeny-tiny grains of sand between your toes, slow, salty waves washing up over your feet, and this Mango Coconut Ice Cream.


Check email-send-email-respond to that email-go to work-go to other work-COOK-remember to edit those photos-photos look like crap-reshoot-forget to water the basil-water it now-basil explosion-make pesto-make lunch-buy more bananas-pay bills-sleep-attempt to see what outside looks like

That’s sort of what’s on my mind these days. You understand, I think. Even an obsessive list-maker like me can have brain-explosion syndrome sometimes.


Good thing I’ve rekindled my love for the food processor. Turns out, recipes that require minimal chopping and only the push of a button are the best recipes ever.

Pulverize the mangoes and coconut milk in the food processor for the base of this Mango Coconut Ice Cream. Depending on the natural sweetness of your mangoes, you can adjust the sweetener to taste.


If you’ve ever made ice cream, you might be aware of the rock-hard texture that often occurs after a night in the freezer. Well, I have a solution for you. A secret ingredient, if you will.

Alcohol. Yep, alcohol is the secret ingredient for lowering the freezing point of this home-made ice cream. I suggest you use a citrus liqueur, however, any hard liquor (at least 35% proof) will do the trick.

Go on, get tropical. And give your brain a break.


5.0 from 2 review sprint Mango Coconut Ice Cream Author: Katy’s Kitchen Prep time:  10 mins Total time:  10 mins Yield: 3-4   A simple mango ice cream made without an ice cream maker. Garnish with fresh mint or shredded coconut. Begin prep early in the day or the night before. Ingredients

  • 3 small mangoes (1 lb 10 oz) to yield 15.3 oz mango flesh
  • ¾ cup full-fat coconut milk
  • 1 TB triple sec*
  • 2-3 TB honey, to taste*
  • pinch salt
  • optional: pinch cinnamon or ginger


  1. Peel the mangoes. Add them to the food processor with all other ingredients except the honey. Blend until smooth.
  2. Add the honey, one tablespoon at a time, until you reach your desired sweetness.
  3. Pour the mixture into a freezer-safe container (stainless steel bowl works best). Set a timer for 45 minutes. Stir the mixture every 45 minutes for about 3 hours, scraping down the sides and whisking to combine each time you stir. The mixture reaches soft-serve consistency after about 3 hours and will continue to harden. If serving the next day, let it sit on the counter for about 5 minutes until scoopable.

Notes *Substitute any citrus-flavored liqueur, or even vodka (the taste doesn’t really come through, this is for lowering the freezing temperature). Vegans use agave.
Related Posts:

1. Nutty Banana Ice Cream

2. Mango Mint Tartlets

3. Fresh Mint Chocolate Chip Frozen Yogurt

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