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3-Ingredient Mango Coconut Ice Cream

Sweet, creamy, and downright refreshing—this little treat feels like a tropical getaway in every bite. Made with just a handful of simple ingredients and no fancy equipment required, it’s the kind of dessert anyone can pull off—even on a busy weeknight.
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Prep Time 10 minutes
Cook Time 0 minutes
Total Time 3 hours 10 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

  • 3 cups frozen mango chunks
  • 1 can (13.5 oz) full-fat coconut milk chilled
  • 3 tbsp honey or maple syrup optional, depending on mango sweetness

Method
 

  1. Add the frozen mango chunks, chilled coconut milk, and honey or maple syrup to a food processor or high-powered blender.
  2. Blend until the mixture is smooth, thick, and creamy, stopping to scrape down the sides if needed.
  3. Serve immediately for a soft-serve texture or transfer the mixture to a freezer-safe container.
  4. Freeze for 2–3 hours for a firmer, scoopable ice cream texture.
  5. Let the ice cream sit at room temperature for 5 minutes before scooping.
  6. Top with toasted coconut, fresh mango, or a drizzle of honey before serving if desired.

Notes

Store in a sealed container in the freezer for up to 3 months and let it sit at room temperature for a few minutes before scooping. Serve with fresh fruit or simple baked goods for an easy, comforting dessert.