Mango Coconut Ice Cream (Creami)
Mango Coconut Ice Cream (Creami) [The Tropical Cream Remix]
Silky tropical ice cream that transports you to paradise with every bite. Rich mango sweetness meets creamy coconut luxury in this dreamy frozen dessert that captures summer in a bowl.
Makes
Serves 4
Total Time
24 hr 15 min (15 min prep + 24 hr freeze)
Ingredients
Base Ingredients:
2 cups (320g) frozen mango chunks
1 cup (240ml) full-fat coconut milk
1/3 cup (67g) coconut sugar
2 tbsp (30ml) fresh lime juice
1 tsp (5ml) vanilla extract
1/4 tsp (1g) sea salt
For Texture:
1/4 cup (20g) toasted coconut flakes
Make it Good For The Gut (Optional)
Add 2 tablespoons plain kefir for probiotics and tangy tropical balance that enhances the mango flavor. Include 1 tablespoon raw honey instead of coconut sugar for prebiotic benefits and natural enzymes. Top with probiotic coconut yogurt and fresh fruit for additional beneficial bacteria. Add a pinch of fresh ginger for digestive support and tropical warmth that complements the mango beautifully.
Remix Options
Sweetener Swaps: Use allulose or monk fruit sweetener for keto version; maple syrup for deeper flavor; stevia extract for ultra-low sugar option. Citrus Variations: Replace lime juice with lemon juice, orange juice, or passion fruit juice for different tropical notes. Fruit Combinations: Mix with frozen pineapple, papaya, or peach for tropical medleys; add frozen strawberries for mango-berry blend. Texture Add-ins: Swirl in coconut butter, add cacao nibs for crunch, or fold in freeze-dried mango pieces. Creamy Alternatives: Use cashew cream, heavy cream, or oat milk for different richness levels. Without Ninja Creami: Pour into ice cream maker and churn according to manufacturer instructions, or freeze in shallow pan and blend every 2 hours until creamy. Boozy Version: Add 2 tablespoons coconut rum or mango liqueur for adult treats.
Good To Know
Mango Selection: Use ripe, sweet mangoes for best flavor – frozen chunks work perfectly and create ideal creamy texture without ice crystals. Coconut Milk Magic: Full-fat coconut milk creates luxurious creaminess while enhancing the tropical flavor profile – don’t substitute with light versions. Sugar Science: Coconut sugar adds subtle caramel notes that complement mango’s natural sweetness while preventing ice crystals from forming. Lime Balance: Fresh lime juice brightens flavors and prevents the mango from tasting flat or overly sweet – essential for tropical authenticity. Salt Secret: A pinch of sea salt enhances all flavors and makes the sweetness more pronounced without adding sodium taste. Freezing Tips: Ninja Creami requires 24-hour solid freeze for proper processing – mark containers with date and time. Texture Control: For softer serve, let sit at room temperature 5-10 minutes before scooping; for firmer texture, freeze additional 2-4 hours. Storage Solutions: Store covered in freezer up to 2 weeks; let soften slightly before re-scooping if frozen solid. Serving Temperature: Best served at 10-15°F (-12 to -9°C) for optimal creamy texture and flavor release.
steps
Combine:
Add frozen mango chunks, coconut milk, coconut sugar, fresh lime juice, vanilla extract, and sea salt to food processor or high-speed blender.
Process:
Blend until completely smooth and creamy, about 2-3 minutes, stopping to scrape down sides as needed. Mixture should be thick but pourable.
Fill:
Pour mixture into Ninja Creami pint container, leaving 1/4 inch space at top. Secure lid tightly and place in freezer.
Freeze:
Freeze for minimum 24 hours until completely solid throughout. The mixture must be frozen solid for Ninja Creami to process properly.
Spin:
Remove from freezer and process in Ninja Creami using “Ice Cream” setting. If mixture appears crumbly, use “Re-spin” function for smoother texture.
Fold:
Gently fold in toasted coconut flakes using mix-in function or by hand with a spoon, distributing evenly throughout for texture and tropical flavor.
Serve:
Serve immediately for soft-serve texture, or transfer back to freezer for 2-4 hours for firmer scoopable ice cream. Store covered in freezer up to 2 weeks.