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- 2 ripe mangoes - Coconut milk - Sweetener options (honey or maple syrup) - Vanilla extract - Salt - Shredded coconut - Fresh mint leaves The first step to making mango coconut nice cream is gathering your ingredients. You need two ripe mangoes, a can of coconut milk, a sweetener like honey or maple syrup, vanilla extract, and a pinch of salt. Using ripe mangoes is key. They should feel soft when you press them gently. This ensures a sweet and creamy treat. Coconut milk adds a rich and creamy texture. It gives the nice cream a tropical flair. You can use honey or maple syrup to sweeten your nice cream. Adjust the sweetness to your liking. If you prefer a richer flavor, vanilla extract enhances the taste. A small pinch of salt balances the sweetness, making each bite more delicious. For a finishing touch, consider optional garnishes. Shredded coconut adds a nice crunch and extra coconut flavor. Fresh mint leaves offer a bright, refreshing contrast. These garnishes make your nice cream not just tasty but also pretty for serving. {{ingredient_image_1}} 1. Start by gathering your blender. Make sure it is clean and ready to use. 2. Peel and cube your ripe mangoes. You need about two mangoes for this. 3. In the blender, add the mango cubes. Next, pour in the coconut milk. 4. Add one tablespoon of honey or maple syrup for sweetness. You can adjust this later. 5. Add one teaspoon of vanilla extract and a pinch of salt. This enhances the flavor. 6. Blend all the ingredients on high speed until smooth and creamy. Scrape the sides if needed. 7. Taste the mixture. If it needs more sweetness, add a bit more honey or syrup. Blend again. 1. Once blended, pour the nice cream mixture into a freezer-safe container. Make sure it is airtight. 2. Freeze the mixture for about four hours until it is firm. 3. For the first three hours, stir the mixture every hour. This keeps it creamy and smooth. 1. When you are ready to serve, take the nice cream out of the freezer. 2. Let it sit at room temperature for about five to ten minutes. This helps it soften a bit. 3. Scoop the nice cream into bowls. 4. For garnish, sprinkle shredded coconut on top. You can also add fresh mint leaves for a touch of color. To get a smooth nice cream, stirring is key. When you freeze the mixture, stir it every hour for the first three hours. This breaks up ice crystals and keeps the texture creamy. Also, use ripe mangoes. They have the best flavor and sweetness. Firm mangoes will not blend as well. You can change the sweetness of your nice cream. After blending, taste the mixture. If it needs more sweetness, add honey or maple syrup. Use just a little, then blend again. If you want alternatives, try agave syrup or date syrup. Both work well and add a unique taste. Get creative with your mango coconut nice cream! Try adding other fruits like bananas or berries for new flavors. You can also mix in spices like cinnamon or nutmeg for warmth. Pair your nice cream with fresh fruit or a drizzle of chocolate sauce. These add-ons make a fun and tasty treat! Pro Tips Use Frozen Mangoes: To make this nice cream even creamier, you can use frozen mango chunks instead of fresh. This will give a thicker texture and keep it colder longer. Adjust Sweetness: Depending on the ripeness of your mangoes, you may need to adjust the sweetness. Taste the mixture before freezing and add more honey or maple syrup if needed. Storage Tips: If you have leftovers, store the nice cream in an airtight container to prevent freezer burn, and make sure to scoop it out with a warm spoon for easier serving. Garnish Ideas: Besides shredded coconut and mint, consider adding fresh lime zest or diced fruit on top for a burst of flavor and color! {{image_2}} You can mix in other fruits for fun flavors. Bananas add creaminess and sweetness. Pineapples bring a tangy twist. Seasonal fruits like strawberries or peaches also work great. Try different combinations to find your favorite. Each fruit offers a unique taste and texture. You can easily make this nice cream vegan. Just use maple syrup instead of honey. This recipe is already gluten-free, so it's safe for those with gluten issues. For low sugar options, use a sugar substitute. This makes it keto-friendly too. Always check labels to ensure your choices fit your diet. Adding spices can enhance the nice cream’s flavor profile. A touch of cinnamon adds warmth and depth. Cardamom gives a lovely, fragrant note. You can also mix in extracts like almond or coconut for extra richness. Just a little goes a long way in flavoring your nice cream. To keep your Mango Coconut Nice Cream fresh, use an airtight container. I recommend a freezer-safe plastic or glass container. This helps prevent ice crystals from forming. Before sealing, ensure the nice cream is cool. This keeps it creamy and smooth. To maintain the nice cream's texture after freezing, stir it during the first few hours. This helps avoid a hard texture. If you freeze it longer, let it sit out for 5-10 minutes before serving. This softens it just right. Mango Coconut Nice Cream can last about one month in the freezer. After that, it may lose flavor and texture. Watch for signs of spoilage, like ice crystals or an off smell. If you see these, it’s best to toss it. To make Mango Coconut Nice Cream vegan, swap out honey for maple syrup. Both sweeteners work well, but maple syrup is plant-based. You can adjust the amount based on how sweet you like it. Using coconut milk keeps this treat creamy and dairy-free. Yes, you can use frozen mango. Frozen fruit is often picked at peak ripeness, which means it is sweet and flavorful. Just remember, frozen mango may make the nice cream thicker. You might need to blend it longer to get it smooth. Fresh mango has a brighter taste, while frozen is super convenient. You can get creative with toppings! Here are some ideas: - Chopped nuts like almonds or cashews for crunch. - Fresh berries for a pop of color and tartness. - A drizzle of honey or extra maple syrup for sweetness. - A sprinkle of chia seeds for a healthy boost. - Dark chocolate shavings for a rich touch. Feel free to mix and match your favorites! You now know how to make delicious mango coconut nice cream. We covered the best ingredients, step-by-step instructions, and helpful tips. You can mix and match flavors to fit your taste. Storing it right will keep it fresh. Experimenting with different fruits or diets can make this treat even better. Enjoy your creamy dessert and share it with friends and family. Simple, fun, and full of flavor, this recipe will be a hit!

Mango Coconut Nice Cream

A refreshing and creamy dessert made with ripe mangoes and coconut milk.
Print Recipe Pin Recipe
Prep Time 10 minutes
Total Time 4 hours 10 minutes
Course Dessert
Cuisine Tropical
Servings 4
Calories 200 kcal

Ingredients
  

  • 2 pieces ripe mangoes, peeled and cubed
  • 1 can coconut milk (13.5 oz)
  • 1 tablespoon honey or maple syrup
  • 1 teaspoon vanilla extract
  • 1 pinch salt
  • to taste optional shredded coconut for garnish
  • to taste optional fresh mint leaves for garnish

Instructions
 

  • In a blender, combine the mango cubes, coconut milk, honey or maple syrup, vanilla extract, and a pinch of salt.
  • Blend on high speed until smooth and creamy, scraping down the sides as necessary to ensure everything is well incorporated.
  • Taste the mixture and adjust the sweetness if desired by adding more honey or maple syrup.
  • Pour the nice cream mixture into a freezer-safe container.
  • Freeze for about 4 hours, or until firm. If freezing longer, stir the mixture every hour for the first 3 hours to ensure a creamy texture.
  • When ready to serve, let the nice cream sit at room temperature for about 5-10 minutes to soften slightly.
  • Scoop into bowls and garnish with shredded coconut and fresh mint leaves if desired.

Notes

Adjust sweetness to your preference by varying the amount of honey or maple syrup.
Keyword coconut, dessert, mango, nice cream, vegan