Mango Coconut Ice Cream Recipe – Pistachio & Tropical Delight

Last Updated on 2 months by Neha Deshmukh

Mango Coconut Ice Cream Recipe – Pistachio & Tropical Delight

Hey everyone! If you’re anything like me, summer just screams for ice cream. And honestly, what’s better than a taste of the tropics in every spoonful? This Mango Coconut Ice Cream is a total game-changer – creamy, dreamy, and bursting with sunshine. I first made this a few years ago when I was craving something refreshing, and it’s been a family favorite ever since. It’s surprisingly easy to make, and the combination of mango, coconut, and pistachios is just… chef’s kiss. Let’s get scooping!

Why You’ll Love This Recipe

This isn’t just another ice cream recipe. It’s a little slice of paradise! The sweetness of ripe mangoes perfectly complements the creamy richness of coconut milk, and the pistachios add a delightful crunch and nutty flavor. It’s naturally gluten-free, and easily adaptable for vegan diets (more on that later!). Plus, it’s a fantastic way to use up those perfectly ripe mangoes.

Ingredients

Here’s what you’ll need to whip up a quart of this tropical goodness:

• 4 ripe mangoes
• 0.75 cup (177ml) coconut milk
• 3-4 tablespoons crushed pistachios

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference.

Mango Selection – Choosing the Right Variety

The star of the show! Alphonso mangoes are amazing if you can get your hands on them – their intense flavor and creamy texture are unbeatable. But honestly, any sweet, ripe mango will work beautifully. Honey mangoes (ataulfo) or Kent mangoes are also excellent choices. You’ll need about 4 medium-sized mangoes.

Coconut Milk – Full Fat vs. Light

Full-fat coconut milk is the way to go for the creamiest ice cream. It really contributes to that luxurious texture. You can use light coconut milk if you prefer, but the ice cream won’t be quite as rich. About 177ml is perfect for this recipe.

Pistachios – Roasting for Enhanced Flavor

Don’t skip the pistachios! They add such a lovely texture and flavor. Lightly toasting them before crushing really brings out their nuttiness. Just a few minutes in a dry pan is all it takes.

Step-By-Step Instructions

Alright, let’s make some ice cream! It’s easier than you think.

1. First, prepare your ice cream maker according to the manufacturer’s instructions. This usually involves freezing the bowl for at least 24 hours.
2. Next, peel and chop those beautiful mangoes. Blend them in a blender until completely smooth. Pour this gorgeous mango puree into the ice cream maker’s bowl.
3. Now, add the coconut milk to the blender (no need to wash it!). Pulse briefly to combine it with any remaining mango bits. Then, pour it into the ice cream maker as well.
4. Churn the mixture in the ice cream maker for about 10 minutes. After that, add the crushed pistachios (but remember to save some for garnish!). Continue churning for another 10 minutes, or until the mixture has a soft-serve consistency.
5. Transfer the ice cream to an airtight container and freeze for at least 2 hours to allow it to set completely. This is the hardest part – waiting!

Expert Tips

Want to take your mango ice cream to the next level? Here are a few of my go-to tricks.

Achieving the Perfect Ice Cream Consistency

The key is to not over-churn! You want a soft-serve consistency in the ice cream maker, as it will harden further in the freezer.

Preventing Ice Crystals

Nobody likes icy ice cream! Using full-fat coconut milk helps, but you can also add a tablespoon of vodka or rum (it won’t affect the flavor, promise!).

Enhancing Mango Flavor

A squeeze of lime juice can really brighten up the mango flavor. About a teaspoon is perfect.

Variations

This recipe is a great base for experimentation!

Vegan Mango Coconut Ice Cream

This is super simple! Just make sure you’re using a vegan-friendly coconut milk. Many brands are naturally vegan.

Dairy-Free Option – Using Different Milk Alternatives

If you don’t love coconut milk, you can try using cashew milk or almond milk. Keep in mind that the flavor and texture will be slightly different.

Spice Level – Adding a Hint of Cardamom or Saffron

My friend Priya loves adding a pinch of cardamom powder to her mango ice cream. It adds a lovely warmth and complexity. A few strands of saffron infused in warm milk and then added to the mixture is also divine!

Summer Dessert Adaptation

During peak mango season, I sometimes add a swirl of mango pulp to the ice cream before freezing for an extra burst of flavor.

Serving Suggestions

Serve scoops of this heavenly ice cream topped with the reserved crushed pistachios. It’s also delicious with a sprinkle of shredded coconut or a few fresh mango slices. It pairs beautifully with a light dessert like a mango lassi or a simple fruit salad.

Storage Instructions

Store the ice cream in an airtight container in the freezer for up to 2 weeks. It’s best enjoyed within the first week for optimal flavor and texture.

FAQs

Got questions? I’ve got answers!

How do I know when the mangoes are ripe enough for this recipe?

They should be slightly soft to the touch and have a fragrant aroma. If they’re still firm, leave them at room temperature for a day or two to ripen.

Can I use frozen mangoes instead of fresh?

Yes, you can! Just make sure to thaw them completely and drain off any excess liquid before blending.

What if I don’t have an ice cream maker?

You can still make this! Pour the mixture into a freezer-safe container and freeze, stirring every 30-60 minutes for the first 3-4 hours to prevent ice crystals from forming. It will take longer, but it’s still delicious.

How long does this ice cream keep in the freezer?

Up to 2 weeks, but it’s best enjoyed within the first week for the best flavor and texture.

Can I add other fruits to this ice cream?

Absolutely! Pineapple, strawberries, or even a little bit of passion fruit would be delicious additions.

Enjoy your homemade Mango Coconut Ice Cream! I hope it brings a little bit of sunshine to your day. Let me know in the comments how it turns out!