3-Ingredient Coconut Mango Ice Cream

3-Ingredient Coconut Mango Ice Cream

Looking for a refreshing, healthy way to cool off this summer? Believe it or not, you don’t have to dive into a tub of sugary, storebought ice cream! Make your own creamy, soft-serve style ice cream using just three ingredients: coconut milk, frozen fruit, and honey.

We love using coconut milk in our healthy dessert recipes. With a texture like cream, this alternative to heavy creams is a clean eating ingredient with no additives or refined ingredients. If you want to lower the quantity of fat in your ice cream, choose a low fat coconut milk. And honey is our favorite way to sweeten a dish without resorting to highly processed and refined sugars. Add mango, our any other antioxidant-rich fruit, and you’ve dosed your ice cream with phytonutrients, fiber, vitamins, and minerals not found in traditionally made frozen desserts.

Any flavor of frozen fruit works beautifully with this recipe: strawberries, peaches, or bananas. But we tried the recipe with mango and it absolutely blew our socks off. Sweet and tangy, mango pairs beautifully with the flavor of coconut. We decided that the only thing that could top this delicious ice cream was a homemade Raw Raspberry-Chia Sauce and a little drizzle of fresh passion fruit. You have absolutely got to try this summertime sweet. It’s refreshing, flavorful, and so, so cool. This is a healthy frozen dessert you’ll want to keep in your freezer all summer long.

3-Ingredient Coconut Mango Ice Cream

3-Ingredient Coconut Mango Ice Cream

Yields: 6 servings | Serving Size: 1/2 cup | Calories: 193 | Total Fat: 9 g | Saturated Fat: 7 g | Trans Fat: 0 g | Cholesterol: 0 mg | Sodium: 9 mg | Carbohydrates: 31 g | Dietary Fiber: 3 g | Sugars: 27 g | Protein: 2 g | SmartPoints: 11

Ingredients

  • ICE CREAM:
  • 1 cup canned Coconut Milk (full-fat recommended)
  • 3 cups organic diced mango, frozen
  • 3 tablespoons honey
  • Optional RASPBERRY SAUCE:
  • 1/3 cup raspberries
  • 3 tablespoons honey, optional pure maple syrup
  • 1 teaspoon chia

Directions

In a hi-speed blender or large food processor, blend together coconut milk, frozen mango, and honey until the texture of soft-serve ice cream. Scoop ice cream into serving dishes.

Optional Sauce: Puree ingredients for the raspberry sauce in a small food processor.

Tip: If using a hi-speed blender, use the tamper that comes with it for a creamier consistency.

http://skinnyms.com/coconut-mango-ice-cream-recipe/

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17 Comments on "3-Ingredient Coconut Mango Ice Cream"

  1. angela  February 12, 2016

    did you use full fat coconut milk from a can?

    Reply
    • Gale Compton  February 12, 2016

      Angela, I updated the recipe and yes we used canned full-fat. 🙂

      Reply
  2. Sarah  April 25, 2016

    Hi. Would you be able to provide the nutritional content for this recipe. It sounds delicious!

    Reply
    • Gale Compton  April 25, 2016

      Sarah, It’s on the recipe. Also, here it is:

      Yields: 6 servings | Serving Size: 1/2 cup | Calories: 193 | Total Fat: 9 g | Saturated Fat: 7 g | Trans Fat: 0 g | Cholesterol: 0 mg | Sodium: 9 mg | Carbohydrates: 31 g | Dietary Fiber: 3 g | Sugars: 27 g | Protein: 2 g | SmartPoints: 11

      Reply
  3. Michelle  May 15, 2016

    I used full fat coconut cream, frozen mango, a splash of coconut run and about a tsp of stevia liquid sweetener. YUM!

    Reply
  4. Kim  May 17, 2016

    Can this be done with fresh mango that was frozen at home or even frozen mango puree? Also, can the ice cream be stored in the freezer to eat later?

    Reply
    • Gale Compton  May 19, 2016

      Kim, Sure, you can chop up fresh mango and freeze for this recipe. It can be stored in the freezer but is much better served fresh. 🙂

      Reply
  5. Taylor  February 15, 2017

    I tried this recipe and was definitely yummy. Thanks 🙂

    Reply
    • Kym Votruba  February 15, 2017

      We’re happy you enjoyed it!

      Reply
  6. kim  May 17, 2017

    The ice cream is it easy to melts ?

    Reply
    • Gale Compton  May 18, 2017

      Kim, It does melt faily quickly, so it’s recommended to eat right away…once out of the freezer.

      Reply
  7. Rei F  June 7, 2017

    This was super yummy. Has anyone tried this with other fruit besides mango? Just curious

    Reply
    • Susanne  June 21, 2017

      Rei F:
      Quoted from this page :
      Any flavor of frozen fruit works beautifully with this recipe: strawberries, peaches, or bananas. But we tried the recipe with mango and it absolutely blew our socks off.

      Reply
  8. Tanya  June 22, 2017

    Can this be transferred to an ice cream maker to solidify it a little more?

    Reply
  9. Judy  June 30, 2017

    If I put it in the freezer, how long before eating should I transfer it to the refrigerator?

    Reply
    • Nichole Furlong  July 1, 2017

      Hi Judy, how long you let the ice cream soften is completely up to you. Some will prefer the ice cream more soft than others. Personally, I would recommend maybe 10 minutes tops.

      Reply

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