Coconut Ice Cream with Lime and Mango
Listen up, plant-based pals and lactose-unfriendly friends: I’ve got you covered with this dairy-free coconut ice cream with lime and mango! This no-churn recipe is vegan, gluten-free and contains no added sugar – making it the perfect dessert in a mixed-diet crowd.
Real, full-fat coconut milk mingles with ripe mangos for a rich frozen treat that’s both nutty and sweet. Limes take on double duty, using both the zest and juice to inject a bright, citrusy kick that keeps this creamy concoction tasting fresh instead of heavy. Top it all off with some toasted coconut and diced mango for a sundae fit for the tropics.
Frozen fruit often loses flavor as it thaws, robbing desserts like these of their full fruity potential. The key to flavorful frozen fruit is to macerate it first. Dice a raw mango and let the chunks sit in sugar for about 30 minutes, gently stirring to evenly coat the fruit with syrup and juice.
This no-churn recipe relies on only a food processor and your freezer. It will, however, need to be frozen in ice cube trays. The process of releasing the cubes from the trays can be a pain, but thankfully, silicone ice cube trays exist to make your life easier.
Once frozen, those cubes will last for up to 1 week, which opens up the possibility for fresh ice cream made on demand whenever the mood strikes. (A dangerous idea I’m all too happy to plant in your minds.)
Just freeze, process and scoop! You’re already one step closer to pretending you’re on a tropical vacation.
PrintCoconut Ice Cream with Lime and Mango
This no-churn coconut ice cream with lime and mango is vegan, gluten-free and contains no added sugar – guaranteeing it will be a hit in a mixed-diet crowd.
- Prep Time: 20 min
- Total Time: 20 minutes
- Yield: 1 pint 1x
- Category: Dessert
Ingredients
- 1 (13.5 oz./400 ml) can full-fat coconut milk, shaken
- 1/4 cup (80 g) maple syrup
- 1 1/2 Tbsp. finely grated lemon zest
- 3 Tbsp. freshly squeezed lime juice (from 2 limes), or to taste
- Pinch of kosher salt
- 1/2 cup large unsweetened coconut flakes (optional)
- 1 ripe mango, peeled, pitted and diced
Instructions
- Whisk together the coconut milk, maple syrup, lime zest and juice, and salt in a medium bowl. If the mixture doesn’t smooth out by whisking, use a blender to force it into submission.
- Fold in half of your diced mango.
- Divide the mixture evenly among the wells of two standard ice cube trays. Freeze until solid, about 4 hours. Once solid, pop your cubes into a resealable bag to keep them free of flavors from their neighbors in your freezer.
- When you’re ready to serve the ice cream, toast the coconut flakes in a skillet over medium heat until they’re golden brown at the edges, shaking frequently to keep them from burning, about 5-8 minutes.
- In a food processor, pulse the frozen cubes until coarsely chopped, then process until the mixture is smooth and looks like soft serve, stopping the scrape down the edges of the bowl as needed. If the mixture isn’t getting smooth in a matter of minutes, let it stand for a few minutes to defrost slightly, then process again.
- Scoop the ice cream into bowls and top with toasted coconut and the remaining half of your diced mango. Serve immediately.
Notes
- Ice cream cubes can be made up to 1 week in advance.
- The key to flavorful frozen fruit is to macerate it first. Dice a raw mango and let the chunks sit in sugar for about 30 minutes, gently stirring to evenly coat the fruit with syrup and juice.
- Store leftover ice cream in an airtight container for up to 1 week. Let it sit at room temperature for about 10 minutes, then process again before serving.
Keywords: No churn ice cream, dairy-free ice cream, vegan ice cream
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