Go Back

Mango Coconut Ice Cream Sundae Cups

Cool, creamy comfort with a tropical twist—this is the kind of treat that feels like a little vacation in a cup. Made with simple ingredients and no fancy equipment, it comes together in minutes and brings big smiles every time.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 0 minutes
Total Time 10 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

  • 2 cups frozen mango chunks
  • 1 can (13.5 oz) full-fat coconut milk chilled
  • 3 tbsp honey or maple syrup optional
  • 1 tsp vanilla extract
  • 1 cup whipped cream or coconut whipped topping
  • 1/2 cup toasted shredded coconut
  • fresh mango diced
  • crushed vanilla cookies or graham crackers
  • fresh mint leaves optional

Method
 

  1. Blend frozen mango chunks, chilled coconut milk, honey or maple syrup, and vanilla extract until thick and creamy.
  2. Spoon crushed vanilla cookies or graham crackers into the bottom of each serving cup.
  3. Add a scoop of mango coconut ice cream over the cookie layer.
  4. Top with diced fresh mango and toasted shredded coconut.
  5. Add another scoop of ice cream and finish with whipped cream or coconut whipped topping.
  6. Garnish with extra toasted coconut, more fresh mango, and fresh mint leaves if desired.
  7. Serve immediately.

Notes

Store leftover mango coconut base in the freezer for up to 3 months and let it soften slightly before serving. Assemble sundae cups just before serving and pair with fresh fruit or simple cookies for a light, balanced dessert.