Creamy No-Churn Mango-Coconut-Lime Ice Cream

Introduction & Inspiration

Get ready to be transported to a tropical paradise with a single scoop of this incredibly creamy and vibrant No-Churn Mango-Coconut-Lime Ice Cream! Imagine a luxuriously smooth frozen dessert, bursting with the sweet, sunny flavor of mango, the rich creaminess of coconut, and a bright, zesty kick of fresh lime. The best part? This spectacular homemade ice cream requires absolutely no special machine – just a mixer, a bowl, and a little bit of freezer time.

My inspiration for this recipe comes from a love for tropical flavor combinations and a desire to create a truly gourmet-quality ice cream that anyone can make at home. The secret to its incredible texture is a brilliant combination of sweetened condensed milk, fresh whipped heavy cream, and rich, solid coconut cream, which together create an unbelievably smooth, rich, and scoopable result.

This ice cream is perfect for a hot summer day, an elegant dessert to finish a special meal, or anytime you’re craving a cool, refreshing, and utterly delicious escape. It’s a taste of vacation in every bite! It is a perfect no-churn ice cream recipe.

Nostalgic Appeal / Comfort Factor

Ice cream is the ultimate comfort food, a treat beloved by all ages that evokes feelings of joy, celebration, and simple, sweet pleasure. The tropical flavors of mango, coconut, and lime often hold their own nostalgic appeal, reminiscent of sunny vacations, tropical drinks, and carefree summer days.

This recipe beautifully combines the comforting creaminess of classic ice cream with these bright, escapist flavors. The process of whipping the cream and folding the vibrant mango mixture is a simple, satisfying kitchen ritual. The final product is a dessert that feels both incredibly indulgent and wonderfully refreshing – a sophisticated comfort that’s sure to delight.

It’s a fantastic way to create new, happy memories around a familiar, comforting dessert format. A perfect treat to beat the heat.

Homemade Focus

This recipe is a fantastic celebration of creating a premium, artisanal-style ice cream entirely from scratch, without the need for an expensive ice cream maker. The homemade focus shines in the preparation of both the flavor base and the unique cream base. You’re crafting a vibrant tropical flavor profile by whisking together mango pulp, sweetened condensed milk, fresh lime juice and zest, and a hint of coconut extract.

The true homemade magic lies in creating the dual-cream base. You’ll be whipping both cold heavy cream and the thick, solid cream from a can of chilled coconut milk together into a rich, stable whipped cream. The careful technique of folding the mango mixture into this whipped cream base is what gives the final product its light yet luscious, scoopable texture.

It’s about using smart, from-scratch techniques and quality ingredients to build a truly exceptional homemade frozen dessert. The homemade quality is evident in every creamy spoonful.

Flavor Goal

The primary flavor goal is a perfectly balanced, luxuriously creamy tropical ice cream where sweet mango, rich coconut, and tangy lime all shine harmoniously. The flavor should be bright and fruit-forward, not overly sweet.

The mango pulp should provide a sweet, distinctly tropical flavor, while the fresh lime juice and zest cut through the richness with a bright, zesty tang. The coconut flavor comes from two sources: the rich, solid coconut cream in the base and the hint of coconut extract, creating a deep, authentic taste. The sweetened condensed milk provides the perfect level of sweetness and contributes to the ultra-creamy texture.

The overall experience should be an incredibly smooth, rich, and creamy frozen dessert bursting with a balanced trifecta of mango, coconut, and lime flavors – a true tropical delight. A perfect balance between flavour and texture.

Ingredient Insights

For the Flavor Base:

• Thawed Frozen Mango Pulp: A fantastic shortcut for intense, smooth mango flavor without the work of peeling and pureeing fresh mangoes. Can be found in the freezer section of many grocery stores, especially international ones.
• Sweetened Condensed Milk: A key ingredient for no-churn ice cream. Its high sugar content and low water content create a smooth, soft texture and prevent the formation of large, hard ice crystals.
• Grated Lime Zest and Juice: Essential for a bright, tangy counterpoint to the sweet mango and rich creams. Always use fresh limes for the best flavor.
• Confectioners’ Sugar: Adds a touch more sweetness and dissolves easily for a smooth texture.
• Coconut Extract: Boosts the coconut flavor for a true tropical profile.

For the Cream Base:

• Unsweetened Coconut Cream (Chilled): This is the thick, solid cream that rises to the top of a can of chilled, full-fat coconut milk. It’s high in fat and whips up beautifully, adding incredible richness, stability, and coconut flavor. Do not use light coconut milk or coconut milk from a carton.
• Cold Heavy Cream: The classic base for whipped cream, it incorporates air to make the ice cream light and scoopable. It must be very cold to whip properly.

Essential Equipment

• Large Mixing Bowls (2): One for the mango mixture and a separate, preferably chilled, large bowl for whipping the creams.
• Whisk: For combining the mango flavor base.
• Electric Mixer (Handheld or Stand Mixer with Whisk Attachment): Essential for whipping the heavy cream and coconut cream to stiff peaks.
• Rubber Spatula: Crucial for gently folding the whipped cream into the mango base to maintain airiness.
• Freezer-Safe Loaf Pan (9-by-5-inch) or 2-Quart Baking Dish: For freezing the ice cream.
• Plastic Wrap: For covering the ice cream while it freezes.
• Measuring Cups & Spoons:
• Zester/Microplane: For grating the lime zest.

Ingredients

(Based on 1x column)

Mango-Lime Flavor Base:

• ▢ ¾ cup thawed frozen mango pulp
• ▢ ⅓ cup sweetened condensed milk
• ▢ Grated zest and juice of 1 lime
• ▢ ¼ cup confectioners’ sugar (powdered sugar)
• ▢ ¼ teaspoon coconut extract

Cream Base:

• ▢ 1 (15-ounce) can unsweetened full-fat coconut cream, chilled overnight
• ▢ 1 cup cold heavy cream

Optional Garnish:

• ▢ Toasted shredded coconut
• ▢ Fresh mango slices

Step-by-Step Instructions

1. Prepare the Mango Flavor Base:

• In a large mixing bowl, add the thawed frozen mango pulp, sweetened condensed milk, lime zest, lime juice, confectioners’ sugar, and coconut extract.
• Whisk all these ingredients together until the mixture is completely smooth and well combined. Set this bowl aside.

2. Prepare the Whipped Cream Base:

• Open your can of chilled coconut cream without shaking it. Carefully scoop the thick, solid white cream off the top into a separate large (preferably chilled) mixing bowl. Discard the thin, watery liquid that remains at the bottom of the can.
• Break the solid coconut cream into smaller chunks with a spatula.
• Add the 1 cup of cold heavy cream to the bowl with the coconut cream.
• Using an electric mixer on medium-high speed, beat the two creams together until stiff peaks form. This should take about 1 to 2 minutes. The mixture will be thick and fluffy. (The recipe notes there may be a few small chunks of coconut cream remaining, which is okay).

3. Combine the Mixtures (The Folding Technique):

• Take about half of the prepared whipped cream mixture and add it to the bowl containing the mango mixture.
• Using a large rubber spatula, gently fold this first portion of cream into the mango base until it is mostly combined. This step lightens the heavy mango base, making it easier to incorporate the rest of the cream without losing volume.
• Now, add the lightened mango mixture back into the bowl with the remaining half of the whipped cream.
• Gently fold everything together with your spatula until no white streaks remain and the mixture is uniform in color and texture. Be careful not to stir or overmix, as you want to keep the mixture as light and airy as possible.

4. Freeze the Ice Cream:

• Spoon the final ice cream mixture into a freezer-safe 9-by-5-inch loaf pan or a 2-quart baking dish.
• Smooth the top with your spatula.
• Cover the surface tightly with plastic wrap (pressing it gently onto the surface can help prevent ice crystals from forming).
• Place in the freezer and freeze until firm and scoopable. This will take at least 6 hours, but overnight is ideal for the best texture.

5. Serve:

• When ready to serve, let the container of No-Churn Ice Cream sit at room temperature for about 10-20 minutes to soften slightly, which will make it much easier to scoop.
• Scoop into chilled bowls or cones.
• Garnish with toasted shredded coconut or fresh mango slices, if desired. Enjoy your tropical homemade treat!

Troubleshooting

• Ice Cream is Icy or Crystalline: The most common no-churn issue. Can be caused by using low-fat coconut milk or cream, not whipping the cream to stiff peaks, or having too much extra water content (e.g., from very watery mango pulp). Using full-fat dairy and coconut cream, and ensuring a good whip, are key.
• Coconut Cream was All Liquid/Didn’t Separate: You must use canned, full-fat coconut cream (or full-fat coconut milk) and it must be chilled thoroughly (at least overnight) for the solid cream to separate from the watery whey. Light coconut milk will not work.
• Whipped Cream Mixture Didn’t Get Stiff: The heavy cream and/or coconut cream were not cold enough, or your mixing bowl/beaters had some residual grease or water. Always start with very cold ingredients and clean, dry equipment.
• Ice Cream is Too Hard to Scoop: This is very normal for homemade no-churn ice cream as it lacks the commercial stabilizers and overrun (air) of store-bought versions. Simply let it temper at room temperature for 10-20 minutes as directed before scooping.
• Flavor Too Sweet or Too Tart: Adjust the amount of confectioners’ sugar or lime juice next time to suit your preference. Remember that flavors become slightly less potent when frozen.

Tips and Variations

• Chill Everything: For the best results when whipping, ensure your heavy cream, the can of coconut cream, and even your mixing bowl and beaters are very cold.
• Full-Fat is a Must: Do not substitute light coconut milk or lower-fat heavy cream (whipping cream vs. heavy whipping cream). The high fat content is essential for a creamy, non-icy texture.
• Mango Options: If you can’t find frozen mango pulp, you can make your own by blending about 1 cup of fresh or frozen mango chunks until smooth.
• Get Creative with Mix-ins: After folding the mixture together, gently swirl in a passion fruit puree, or fold in finely chopped macadamia nuts or toasted shredded coconut for extra texture.
• Boozy Twist: For an adult version, fold in 1-2 tablespoons of a light rum (like Malibu Coconut Rum) along with the vanilla and coconut extracts. Note that alcohol can make the ice cream slightly softer.
• Different Citrus: Swap the lime zest and juice for orange zest and juice for a “Mango Creamsicle” flavor profile.

Serving and Pairing Suggestions

• Serve in Chilled Bowls or Cones: This helps the ice cream stay frozen longer while you enjoy it.
• Perfect Summer Dessert: A fantastic, refreshing dessert to serve after a spicy meal or a summer barbecue.
• Garnish Creatively: Top scoops with toasted shredded coconut, fresh diced mango, a sprig of fresh mint, or a thin lime wheel.
• With a Crisp Cookie: Delicious served alongside a simple, buttery shortbread cookie or a coconut macaroon.

Nutritional Information

(Note: Estimated, per ½ cup serving. This is a rich, full-fat dessert.)

• Calories: 300-400
• Fat: 20-30g (from heavy cream, coconut cream, condensed milk)
• Saturated Fat: 15-25g (Coconut cream and heavy cream are high in saturated fat)
• Cholesterol: 50-70mg
• Sodium: 80-120mg
• Total Carbohydrates: 25-35g
• Dietary Fiber: <1g
• Sugars: 25-35g (from condensed milk, sugar, fruit)
• Protein: 3-5g

Print

Recipe Summary and Q&A

Summary: This No-Churn Mango-Coconut-Lime Ice Cream starts by whisking together a flavor base of thawed mango pulp, sweetened condensed milk, lime zest and juice, confectioners’ sugar, and coconut extract. In a separate bowl, the solid cream from a can of chilled full-fat coconut cream is whipped with cold heavy cream until stiff peaks form. The mango mixture is then gently folded into the whipped cream base. This final mixture is spooned into a loaf pan or other freezer-safe container, covered, and frozen for at least 6 hours or overnight until firm. It’s recommended to let it soften at room temperature for about 20 minutes before scooping and serving.

Q&A:

• Q: Why do I only use the solid part of the coconut cream? What do I do with the liquid?
  • A: The solid part of canned coconut cream is where most of the fat is concentrated. This high fat content is what allows it to whip up (along with the heavy cream) and contributes to the rich, creamy, non-icy texture of the ice cream. The thin, watery liquid left at the bottom has very little fat and would make the ice cream icier. You can save the leftover coconut water to add to smoothies!
• Q: Can I make this with a different fruit puree?
  • A: Yes! This recipe would be a fantastic base for other tropical fruits. Try using passion fruit puree, guava pulp, or even a very smooth strawberry or raspberry puree. Adjust sweetness as needed based on your chosen fruit.
• Q: Do I really need an electric mixer?
  • A: To properly whip heavy cream and coconut cream to stiff, airy peaks, an electric mixer (either handheld or a stand mixer with the whisk attachment) is highly recommended. It is very difficult and time-consuming to achieve the necessary volume and stiffness by whipping by hand with a whisk.
• Q: My ice cream is very hard to scoop straight from the freezer. Is that normal?
  • A: Yes, completely normal for homemade no-churn ice cream! It lacks the commercial stabilizers and air content of store-bought versions. As the recipe directs, just let the container sit on the counter at room temperature for 10-20 minutes, and it will soften up perfectly for easy scooping.