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.

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.

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!