No-Churn Mango & Coconut Ice Cream

When the sun is beaming & it’s 30C, even in the shade baking can get a little difficult (not through lack of trying I might add). So, lately I’ve resorted to getting a little more creative with the freezer. With a couple of juicy mangoes to hand, I had full intentions of making a creamy, coconut milk based delight but then realised that I had no coconut milk & zero energy to dig out the ice cream churner from storage.

No Churn Mango & Coconut Ice Cream

Not one to be defeated, I quickly found a solution in this no-churn mango & coconut ice cream. Made with a combination of heavy cream & yogurt this requires zero churning, just mix, freeze & go, honestly it’s been a life saver this week here in Wales. Imported mangoes are sweeter & more flavoursome in the month of July & this juicy fruit makes for some colourful & refreshing summer treats. Here I’ve pureed the mango & swirled it through to flavour but also left little frozen chunks for a bit of texture.

No Churn Mango & Coconut Ice Cream

Desiccated coconut adds a lovely bit of dimension to this ice cream, adding a delightful toastiness & crunch. If your mangoes aren’t the as bright orange in colour as you’d hoped, you can cheat a little here & use a little pinch of turmeric to naturally dye the ice cream, leaving you with not only a creamy, refreshing dessert but also a beautifully summer coloured one too!

No Churn Mango & Coconut Ice Cream



  • 450g mango, peeled & diced (about 2 mangoes)
  • 50g desiccated coconut
  • 284ml double cream
  • 300ml greek yogurt
  • 200g caster sugar
  • Optional: 1/4 tsp turmeric to add a bit more colour


  • Begin by lightly toasting the coconut, place the coconut in a dry frying pan & place over a medium-high heat for 5 minutes, tossing & moving the coconut as is toast until it starts to turn lightly golden & smell toasty, set aside to cool
  • Next, take 50g of the diced mango & set aside for later
  • Take the remaining 400g mango & either place inside the bowl of a food processor or use a hand blender to purée the mango until nice & smooth
  • In a separate bowl, whip up the double cream until it begins to hold soft peaks
  • Add the yogurt & sugar to the bowl & fold these through
  • Finally, add the puréed mango, toasted coconut & diced mango (& turmeric if using) to the bowl & fold into the mixture until well combined
  • Pour the mixture into a container & freeze for at least 4 hours or preferably overnight

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