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mango coconut ice cream

Mango and Coconut No Churn Ice Cream

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Course: Dessert
Cuisine: Low
Prep Time: 20 minutes
Cook Time: 15 minutes
Freezer: 12 hours
Total Time: 35 minutes
Servings: 1 litre ice cream
Author: Lorena Salinas from Cravings Journal


  • 200 g mango pulp 1-2 mangoes
  • 100 ml coconut cream it's the sweetened one and you can find it in the drinks or asian sections
  • 400 g leche condensada
  • 400 ml crema de leche fresca


  • Blend the mango on blend mode for 1-2min or until really smooth.
  • Cook it over medium heat until it reduces to half the original volume. Remove it from the heat and transfer to a clean bowl.
  • Mix the mango with the condensed milk and coconut cream. Wait for the mix to cool down completely.
  • Once cold whip the cream until you can form stiff peaks.
  • Add 1/3 of the whipped cream to the mango and mix with a spatula. We're first making the textures more similar between each other because if we were to add the mango to the cream at once it would take out all of the air from it.
  • Add the rest of the cream and mix with a spatula using folding motions.
  • Take the mix to the freezer for at least 12 hours. 
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