Mango Coconut Ice Cream

Nothing says summer like beer. And barbequed meat. And lamingtons and pavlova. And sunscreen. And really bad tan lines. Deathly heat waves. Toads. Thunderstorms, fresh fruit, hats and beaches. The increased love of air-con. Sweat.

Actually there are many things that say summer.

Ice cream screams summer, and this is the season of mangoes. I rarely use mangoes for anything, as I really prefer to eat them as is. Especially when they’re cold. Mmmmm. I do love a good mango smoothie, but I’d rather buy it from a juice bar so I don’t have to witness the fruit being pulverised.


My housemate bought a crate of mangoes from the markets a week ago and sadly (due to the incredible heat) they ripened at the speed of light and we had to throw them out. We managed to save two, but they were way too ripe to eat, so ice cream it is.

This recipe consists of 2 ingredients. However, if your fruit is not sweet enough, add some honey by the teaspoon until it reaches your desired level of sweetness or try bananas, dates or raw sugar. Also, if you prefer a more smooth ice cream texture but lack the motivation to churn/whisk it frequently, add a tablespoon of alcohol (triple sec or vodka perhaps), which will lower it’s freezing point and make the ice cream smoother. Feel free to add extra flavours such as cinnamon, ginger or passionfruit too, that could spice it up to a whole new level.

Mango Coconut Ice Cream
Makes 3 bowls

2 large mangoes, peeled and chopped into chunks
200ml coconut milk

In a food processor, whiz together all ingredients until smooth. Pour into a container or bowl (a metal one works best), and then place in the freezer. Bring out and whisk every 45-60 minutes for 3 hours or so until ice cream is a smooth consistency. Alternatively, if you have an ice cream maker, churn as per instructions. You could also pour the mixture into ice block moulds if you wish!