In my quest to find the most fruity and flavoursome mango sorbet to serve at my Thai themed supper club, I happened across this vegan mango and coconut ice cream recipe. It came about after discovering I had lots of Thai ingredients lurking in the fridge that needed using up.
I have been recipe testing Thai curries, desserts, starters and soups so my fridge was rather full of half packets of spices, chillies, sauces and flavourings which needed to be used up before our family trip to Devon.
So, the day before we were leaving I decided to whizz up, in my Froothie optimum 9400 blender, an almost full tin of beautifully perfumed Alphonso mango puree with an almost full tin of luxuriously rich full fat coconut milk. The results of this fine pairing of flavours happened to be an extremely delightful vegan mango and coconut ice cream. The velvety texture defies belief for just two ingredients.
All I had to do was pour the mixture into my ice cream machine and churn it for twenty minutes. It seemed to freeze so much faster than my regular ice cream, perhaps the high fat content of the coconut milk, what do you think?
Because this ice cream is so good, I am now thinking of serving it at my supper club in replacement of the classic mango sorbet. I think it would work so well with my coconut, mango and passionfuit themed pudding. If only you could taste it for me and tell me what you think!
I have loads more mango and coconut themed desserts and bakes here for you to take a look at – So much temptation:
Chocolate coconut cream cheese bars – Made with Pink
Mango Tart with passionfruit yoghurt mousse – The Petite Cook
Caramelised pineapple with mango jelly – Franglais Kitchen
Coconut baked French toast – Recipes from a pantry
No churn bounty ice cream – Fuss Free Flavours
Lemongrass coconut ice cream – Kavey Eats
Toasted coconut sponges – Casa Costello
Mango cheesecake with brownie crust – The Petite Cook
Coconut cream pie – Tin & Thyme
Coconut loaf cake with chocolate drizzle – Munchies & Munchkins
Coconut strawberry milkshake – Fab Food 4 All
Coconut & chocolate ice cream (dairy free) – Kavey Eats
Mango & Lime cake – Baking Queen
Coconut cake – Foodie Quine
I received my Froothie Optimum 9400 blender for review purposes but all views expressed here are my own. If you buy a Froothie Optimum 9400 blender by clicking on my banner it will earn me a small commission via the affiliate links widget on my sidebar.
Speedy Vegan Mango and Coconut Ice Cream
A fruity and simple to make vegan ice cream
- 450 g tin of Alphonso mango puree
- 450 g tin of full fat coconut milk
- Place the mango puree and the coconut milk into a high powered blender and whizz the two ingredients together until well blended.
- Put the mango and coconut mixture into an ice cream machine and churn for 20 mins approximately.
- Transfer the ice cream to a container and place in the freezer until ready to serve.
You could make this ice cream without an ice cream machine. Just place in the freezer and remove every 30 minutes to stir well with a whisk or spatula. Continue this process for around 4 hours until the ice cream is fully set and smooth in texture.