Homemade Mango Ice Cream
Creamy homemade mango ice cream made with frozen mango, coconut milk, Greek yogurt, honey, and vanilla. No ice cream maker required—just blend, freeze, and scoop for a bright tropical treat.
Equipment
- 1 | Blender | high-speed preferred
- 1 | Freezer-safe container | with lid
- 1 | Spatula |
- 1 | Ice cream scoop |
Ingredients
- 4 | cups | frozen mango chunks |
- 1 | cup | coconut milk | full-fat preferred
- 1/2 | cup | Greek yogurt | plain
- 3 | tbsp | honey |
- 1 | tsp | vanilla extract |
- 1 | pinch | sea salt |
Instructions
- Add frozen mango chunks to the blender.
- Pour in the coconut milk.
- Scoop in the Greek yogurt.
- Add honey, vanilla extract, and a pinch of sea salt.
- Secure the lid and blend until completely smooth and creamy.
- Pour the mixture into a freezer-safe container.
- Seal tightly and freeze for 6-8 hours until firm.
- Scoop and serve.
- Tip: Let the ice cream sit at room temperature for 5-10 minutes before scooping if it is too hard.
Notes
Best within two weeks for optimal texture.
Full-fat coconut milk produces the creamiest result.
For a dairy-free version, omit yogurt or use a plant-based alternative.
Soften slightly at room temperature before scooping for easiest serving.
Full-fat coconut milk produces the creamiest result.
For a dairy-free version, omit yogurt or use a plant-based alternative.
Soften slightly at room temperature before scooping for easiest serving.