Coconut and mango ice cream

(22 ratings)
Coconut and Mango Ice Cream
Coconut and Mango Ice Cream
  • Serves: 8

  • Prep time:

    plus freezing

Tastes a bit like an Indian dessert - delicious


  • 425g can mango slices, drained
  • 10ml (2tsp) lime or lemon juice
  • 450ml (3/4pt) whipping cream
  • 200ml carton UHT coconut cream
  • Slices of fresh mango and toasted coconut flakes to serve


  1. Purée the mango slices in a food processor or blender, then stir in the lime or lemon juice.
  2. In a separate bowl, whisk the cream until softly peaking, then whisk in the coconut cream. Fold in the mango purée and pour the mixture into a shallow freezer-proof container.
  3. Place the container in the freezer for 2-3 hrs until the mixture is partially frozen. Mash with a fork until smooth, then return to the freezer and leave for 4-5 hrs or overnight until completely frozen.
  4. To serve, remove the container from the freezer and allow to stand at room temperature for about 30 mins to soften a little. Serve in scoops with slices of fresh mango and toasted coconut flakes.

Nutritional information per portion

  • Low
  • Med
  • High
  • Calories 298(kcal)

This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

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(22 ratings)

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