3-Ingredient Coconut Mango Ice Cream

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As soon as the weather heats up, you better believe I’m ditching the sweatpants and hopping into shorts and a tank top. I worked hard all winter long to get into my best summer body, so I definitely want to show it off! Most years, I would reach for a tub of sugary, store-bought ice cream to cool off, but this year is different. After all, it’s not worth it to break my diet plan just for a sweet treat. Luckily, this 3-ingredient coconut mango ice cream really hits the spot.

Ice cream isn’t just about treating yourself to something tasty, either. Sometimes you need a refreshing, healthy way to cool off on those hot days. This creamy, soft-serve style ice-cream not only satisfies my sweet tooth and cools my body down, but it also has an added bonus. Our 3-ingredient coconut mango ice cream really doesn’t require much time or effort to make: it’s just coconut milk, frozen fruit, and honey. Forget the grocery store ice cream with its laundry list of ingredients!

There are so many reasons to make this 3-ingredient coconut mango ice cream, so read on to learn about how it came together. There’s even a tiny secret hiding in the text below. I don’t want to ruin the surprise, but I’ll give you a hint: you don’t have to use mango as the fruit!

Why We Love This 3-Ingredient Coconut Mango Ice Cream

We love using coconut milk in our healthy dessert recipes. With its creamy texture, this alternative to heavy creams is a clean eating ingredient with no additives or refined ingredients. Some might be concerned about the fat content in coconut milk because it is high in fatty acids and saturated fats. If you want to lower the quantity of fat in your ice cream, you can aways choose low-fat coconut milks.

Then, we sweetened things up. Honey is our favorite way to sweeten a dish without resorting to highly processed and refined sugars. Add mango (or, any other antioxidant-rich fruit) and you’ve dosed your ice cream with flavor and phytonutrients, fiber, vitamins, and minerals – the good stuff not found in traditionally made frozen desserts.

Want to be let in on a little secret? You don’t have to use mangos. Really, any flavor of frozen fruit works beautifully with this recipe. Try strawberries, peaches, or bananas, too! We started with a tropical fruit and this 3-ingredient coconut mango ice cream recipe absolutely blew our socks off. Sweet and tangy, mango pairs beautifully with the flavor of coconut.

In the end, the only thing that could top this delicious ice cream was a homemade Raw Raspberry-Chia Sauce. Don’t worry, that recipe is included below! We also added a little drizzle of fresh passion fruit for color and crunch.

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

Not only is this light and fruity homemade ice cream super easy to prepare, but it's also waistline-friendly.
Prep Time5 mins
Total Time5 mins
Course: Dessert
Cuisine: American
Keyword: Budget-Friendly, Vegetarian
Servings: 6 people
Calories: 189kcal
Author: Skinny Ms.


Ice Cream

  • 1 cup coconut milk canned, full-fat recommended
  • 3 cups mango frozen, diced, organic
  • 1 tablespoon honey optional

Raspberry Sauce (Optional)

  • 1/3 cup raspberries
  • 3 tablespoons honey optional pure maple syrup
  • 1 teaspoon chia


Ice Cream

  • 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.

Raspberry Sauce (Optional)

  • 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.


Serving: 0.5cup | Calories: 189kcal | Carbohydrates: 30g | Protein: 2g | Fat: 9g | Saturated Fat: 7g | Sodium: 8mg | Fiber: 2g | Sugar: 26g
SmartPoints (Freestyle): 11

The skinny, guilt-free desserts don’t stop here! We’re always developing new and exciting recipes for every meal plan  Follow us on Facebook or Instagram to get our best recipes in your newsfeed.

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

  1. angela  February 12, 2016

    did you use full fat coconut milk from a can?

    • Gale Compton  February 12, 2016

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

  2. Sarah  April 25, 2016

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

    • 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

  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!

  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?

    • 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. 🙂

  5. Taylor  February 15, 2017

    I tried this recipe and was definitely yummy. Thanks 🙂

    • Kym Votruba  February 15, 2017

      We’re happy you enjoyed it!

  6. kim  May 17, 2017

    The ice cream is it easy to melts ?

    • Gale Compton  May 18, 2017

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

  7. Rei F  June 7, 2017

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

    • 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.

  8. Tanya  June 22, 2017

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

  9. Judy  June 30, 2017

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

    • 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.

  10. Donna Ogden  November 23, 2017

    The ice cream is not vegan if using honey!

    • Jennifer Hanford  November 23, 2017

      Hi, Donna. That is correct. We list pure maple syrup as an option to make the recipe vegan-friendly. Thank you!

  11. Leslie Woyat  July 18, 2018

    Trying to cut back on the sugar and process foods and came across this recipe I finally made this tonight and it was super fast and easy. Used a frozen blend from store of mango strawberry and banana. Was a success kids loved it thanks for sharing!

    • Gale Compton  July 20, 2018

      Leslie, YEAH!!! It’s always a success when the kids approve. 🙂

  12. Susan  November 29, 2018

    I don’t understand why use any sweetener mango is VERY sweet as are most fruits. I just make it with mango and coconut milk period.

    • Gale Compton  November 30, 2018

      Susan, Excellent point! I just made the honey optional.


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