MANGO ICE-CREAM | 3 ingredients + no churn

Updated: Jun 25, 2020

It's summer in Jamaica and it is HOT, but this mango ice cream has been saving lives in my house.

All you need is a blender that's powerful enough to blend frozen fruit and 3 ingredients: coconut milk, alcohol/vanilla extract and of course, mangoes. It's creamy and fruity. Sweet, but not too sweet. Actually, there's no added sugar. The ripe mangoes are enough :)

This is just 1 of 3 mango recipes you can make this mango season. Here are two more:




450 g (2 cups) ripe mango pulp, or 3 medium ripe mangoes (*see Notes)

2 cans (2 x 400 ml) coconut milk, or 2 cups coconut cream

1 tsp coconut rum / any other alcohol / vanilla extract (**see Notes)


  1. The day before you plan to make the ice cream, place the mango pulp in a freezer bag and into the freezer overnight. Place the cans of coconut milk in the fridge overnight as well (this will separate the coconut cream from the liquids).

  2. On the next day, when you’re ready to make the ice cream, have everything ready before you pull anything out the fridge and freezer. It's important for the ingredients to be as cold as possible. Set up your blender and have the coconut rum and a freezer safe container nearby.

  3. Take the coconut milk out first. Flip the cans upside down, open, and pour off the liquid. (Don’t throw this away. Add it to blended drinks or even curries) The coconut cream will be left at the bottom of the can.

  4. Remove the frozen mango from the freezer and cut into chunks if it froze into a block. Blend the frozen mango for a few seconds, before adding the coconut cream and coconut rum. (Feel free to add everything to the blender at once, but with my blender, the coconut cream splatters everywhere)

  5. Blend until smooth, but don’t blend past this point. Quickly transfer the mixture to the container while it's still thick and freeze for 5 hours or overnight.

  6. When you’re ready to serve, take it out of the freezer to thaw for 10-20 minutes as it will be pretty solid. Scoop and enjoy! 


*It's important that you choose a variety of mango that is not stringy, otherwise, the recipe will not work well. I used Jamaican Julie mangoes. They have a melt-in-your-mouth texture. 

**This reduces the freezing point of the ice cream, and therefore, improves its consistency since we’re not churning it. So little is added that I couldn’t taste it at all, but if you don’t want to use alcohol, vanilla extract will work as well.


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