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 to 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. 😉
- 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
- Peel the mangoes. Add them to the food processor with all other ingredients except the honey. Blend until smooth.
- Add the honey, one tablespoon at a time, until you reach your desired sweetness.
- 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.
Related Posts:
Your happy place sounds so lovely Katy 🙂 I absolutely love this mango coconut ice cream! It looks fantastic and sounds so good! This is the ultimate refreshing summer treat and I love that it doesn’t require an ice cream maker:) Pinning to try this and hope you have a good rest of the week:)
Thanks so much Kelly! I love anything that doesn’t require extra equipment. I really hope you like it 🙂
This sounds wonderful, and even though I rarely eat ice cream, I could easily see making this. And enjoying this. I would use our homemade limoncello for the liqueur. It is nice to have a recipe for ice cream that is not only great flavors, but doesn’t require an ice-cream maker. 🙂
Thanks Susan! Glad to hear you would enjoy it, and homemade limoncello would probably be fantastic with the mango. 🙂
I love that you put triple sec in this! I bet Grand Marnier would be great too! I love mango anything and make a mango-banana ‘ice cream’ but yours sounds way better!
Thanks Averie! Grand Marnier would be fantastic, I’m sure. Anything tropical- count me in!
Mmmm mango and coconut – two of my favorite things. And I can never say no to ice cream! I feel like my brain needs a break lately too – way too much going on!
I hear ya. Good thing for “comfort foods” 😉
I put alcohol in mine a lot of the time too! Or vanilla extract often can get similar results. No question it works because your ice cream looks soooo soft!
I never thought of vanilla extract but I guess that makes sense since it’s fermented in alcohol. I’ll have to try that!
I tried this with coconut cream, and Hawaiian Lilikoi bitters (45% alcohol). Oh…My…Goodness! Super creamy! Thank you for the awesome recipe! It freezes up quickly, a little over an hour, in my ice cream maker!
Oh, and I will be trying this out with pineapple and avocado!
I’ve never seen Hawaiian Lilikoi bitters but I loooveeee lilikoi so I’m going to have to go on a hunt for that! So glad the recipe worked, you enjoyed it, and pineapple and avocado sounds like an interesting twist and I bet it will taste delicious! Thanks for letting me know you tried it 🙂
The bitters are from: http://www.hawaiibitters.com/collections/cocktail-bitters
They did a kickstarter last year and now they are on the move with more flavors!
Thanks for the link!
just put some in the freezer, except i used coconut rum. can’t wait until its set!
Hope you like it Veronica! 🙂
Maybe I needed more alcohol haha it’s pretty hard. Nothing sometime on the bench won’t fix though !
Freezer temperatures will vary, lust leave it out for 5-10 minutes before serving and you’re good as new. 🙂
Tried it with Cointreau (40%) but unfortunatelly it didn’t work. It’s far from creamy. I’ll try it again with a different liquor 🙂
Hi Sabrina, try taking it out of the freezer for 15 minutes before serving, and give it a little stir. Should be fine! Some freezers are colder than others, and homemade ice cream is always best on day one. Good luck! 🙂
Hey Katy! It’s mango season and we have had sooooo many mangoes already fall from my tree, and we’ve done a bunch of things with them, so I decided to make Mango ice cream too! I found your recipe and I love the simplicity of it! I made some adjustments to mine though. I did mango/peach ice cream with a bit of lime juice (adds tartness), only 1 TBSP of honey, and instead of using the liquor mentioned, I used a rose champagne because I LOVE it, and so far it’s coming together great! I also Quadrupled the recipe XD Thanks soooooo much for this recipe!!!
I’m so glad you liked it Nicole, thanks for letting me know! Sounds like some great substitutions, I love lime.
Are you using canned coconut milk or from a container??
Canned! 🙂
what would be an alternative to alcohol so my kids can have some? thanks
Hi Jo, you can leave the alcohol out, it really won’t affect the recipe much. Just be sure to take out the ice cream and set it on the counter for 15 min or so before serving 🙂 Enjoy!