This Asian mango coconut ice cream is smooth, fruity, and full of Thai flavor—no ice cream maker needed. Just blend, freeze, and enjoy all summer long.
Can’t get enough mango? Try these other tropical treats next: Mango Sago, Mango Popsicles, Thai Mango Sticky Rice, Mango Boba Tea, Thai Mango Salad, and refreshing Mango Smoothies—perfect for summer snacking or cooling down anytime!
Jump to:
- My Thai Twist on Mango Ice Cream
- Why You’ll Love This Mango Ice Cream
- What is Thai Mango Coconut Ice Cream?
- Ingredients -What You’ll Need
- How to Make Thai Mango Coconut Ice Cream
- How to Serve
- Top Tip
- How to Store Leftovers
- Equipment For Mango Ice Cream
- FAQs: Thai Mango Coconut Ice Cream
- Other Related Thai Recipes You’ll Love
- Thai Mango Ice Cream (No Churn)
- Related
- Hi there, I’m Suwanee!
My Thai Twist on Mango Ice Cream
Growing up in Thailand, mango season was always my favorite. We'd eat ripe mangoes every way imaginable—fresh, over sticky rice, blended into drinks, and of course, as creamy frozen treats from local street vendors. Now as a Thai cook living abroad, I love recreating that same creamy mango ice cream at home, with a coconut milk twist that reminds me of summers back in Thailand.
Why You’ll Love This Mango Ice Cream
- No ice cream maker needed
- Smooth, creamy texture
- Gluten-free and dairy-free friendly
- Quick prep with simple ingredients
- Made with fresh or frozen mango
- Bold mango and coconut flavor
What is Thai Mango Coconut Ice Cream?
It’s a no-churn, tropical-style dessert made with sweet mango chunks, creamy coconut milk, lime zest, and tender flesh of young coconut for extra texture and flavor. This refreshing Thai-inspired ice cream doesn’t need eggs or an ice cream maker—just a blender, a bowl, and your freezer.
Every bite bursts with bold mango flavor, rich coconut creaminess, and chewy bits of young coconut that take it over the top. It’s the perfect way to bring Thai street market vibes right into your kitchen. Easy to make, fun to eat—you’ll be scooping this up all summer long!
Ingredients -What You’ll Need
- Mangoes – Use ripe fresh mangoes or frozen chunks from most supermarkets. Look for sweet varieties like Ataulfo or Champagne for the best flavor.
- Coconut Cream – Go for full-fat coconut cream, found at Asian markets or specialty stores like H Mart. Chill it for the creamiest texture.
- Sweetened Condensed Milk – Adds that rich, sweet base. Regular or coconut-based versions both work well.
- Lime Zest– The lime zest is my own added twist for a more tropical and Thai influence into this Asian Mango ice cream.
- Fresh Lime Juice Fresh limes bring bright, citrusy Thai-inspired flavor.
- Heavy Whipping Cream – Whip it up for that light, creamy texture. Chill first for best results.
- Sea Salt – A pinch goes a long way to balance out the sweetness.
- Optional Sugar – Add if your mangoes need an extra sweet boost.
- Toppings (Optional) – Toasted coconut flakes, sticky rice crumbs, roasted peanuts, extra mango chunks, Thai basil, or even a sprinkle of chili flakes for a spicy twist.
Where to Find Ingredients for Thai Mango Ice Cream. All the Thai toppings can be found at your local Asian grocery store.
How to Make Thai Mango Coconut Ice Cream
- Blend the Mango Base. In a blender or food processor, combine mango chunks, condensed milk, coconut cream, sugar, lime zest, lime juice, and salt. Blend until completely smooth.
- Whip the Cream. In a mixing bowl, use a hand mixer or stand mixer to whip heavy cream to soft peaks.
- Fold Together. Gently fold the mango mixture into the whipped cream with a spatula, keeping it airy and light.
- Freeze. Pour the mixture into a loaf pan or airtight container. Cover and freeze for at least 5 hours, or overnight.
How to Serve
Enjoy this creamy mango ice cream on its own, in waffle cones, or paired with Thai sticky rice for a sweet-savory treat. Add toppings like toasted coconut flakes, Thai basil, or a sprinkle of chili flakes for extra Thai flavor.
Top Tip
Helpful Kitchen Tips for the Creamiest Asian Mango Ice Cream
- Try fun Thai toppings – Add toasted coconut flakes, sticky rice crumbs, Thai basil, or chili flakes for a tropical Thai street dessert vibe.
- Chill your ingredients – Cold coconut cream and heavy cream whip better and help create a smoother, creamier texture with fewer ice crystals.
- Use ripe mangoes or quality frozen chunks – Sweet, ripe mangoes give the best flavor. If using frozen, thaw and drain before blending.
- Don’t skip the lime – Lime zest and juice add brightness and balance to the rich mango and coconut flavors.
- Blend until silky smooth – A high-speed blender or food processor will give your mango base the creamy consistency you want.
- Taste before freezing – Mangoes vary in sweetness. Adjust with sugar or lime juice before freezing to get the flavor just right.
- Let it soften before scooping – For the best texture, leave the ice cream out for 5–10 minutes at room temp before serving.
How to Store Leftovers
Store in an airtight container in the freezer for up to 2 weeks. Let sit at room temperature for 5–10 minutes before scooping for best texture.
Equipment For Mango Ice Cream
- Blender or food processor – For ultra-smooth durian texture if you don’t want any chunks.
- Rubber spatula – Great for folding ingredients together and scraping the bowl clean.
- Freezer-safe container – Use a shallow, wide container with a lid for even freezing and easy scooping.
- Ice cream scoop – For perfect, round scoops once your ice cream is set.
FAQs: Thai Mango Coconut Ice Cream
You’ll need about 12–14 oz of mango flesh, or roughly 3–4 ripe mangoes.
Yes—coconut cream creates a richer, creamier texture.
Yes, for best results, chill coconut cream for at least 2 hours or overnight.
Use plant-based whipping cream or chilled coconut whipping cream instead of heavy cream
Start with 1 teaspoon; adjust to taste for bright, Thai citrus flavor.
No, they may turn bitter—lime zest alone adds fresh, clean citrus aroma.
No, this is a no-churn recipe—a pinch of sea salt in the mix enhances flavor.
No—fold gently by hand with a spatula to keep the mixture light.
Try roasted peanuts, crispy mung beans, extra mango chunks, or Thai chili flakes.
Other Related Thai Recipes You’ll Love
- Thai Coconut Mango Sticky Rice Dessert (Khao Niew Mamuang) – Classic Thai dessert with coconut milk and sweet sticky rice.
- Thai green mango salad with cashew, ยำมะม่วง
- Thai Tea Ice Cream – Creamy, bold, and loaded with Thai tea flavor.
- Thai Mango Smoothie – Refreshing, tropical drink with ri
Thank you for visiting Simply Suwanee! If you enjoyed this recipe, share it with your friends, leave a review, or tag me on social media. Happy cooking!
Thai Mango Ice Cream (No Churn)
- Total Time: 5 hours 30 minutes
- Yield: 8
- Diet: Gluten Free
Description
This Asian mango coconut ice cream is smooth, fruity, and full of Thai flavor—no ice cream maker needed. Just blend, freeze, and enjoy all summer long.
Ingredients
- 16 oz mango flesh – Fresh or frozen mango chunks; ripe, sweet mangoes like Ataulfo or Champagne varieties work best.
- 1 (14 oz) can sweetened condensed milk – Adds sweetness and creates a creamy ice cream base.
- 1 cup full-fat coconut cream – Chilled for best texture; makes the ice cream rich and dairy-free-friendly.
- 1–2 tablespoons sugar – Optional, depending on your mango’s sweetness.
- ½ teaspoon lime zest – Adds bright citrus aroma; avoid the bitter pith.
- 2 tablespoons lime juice – Optional for extra tangy flavor.
- ¼ teaspoon sea salt – Enhances sweetness and flavor balance.
- 1 ¼ cups heavy whipping cream – Chilled; creates a light, creamy texture when whipped.
- Optional toppings – Toasted coconut flakes, sticky rice crumbs, Thai basil, roasted peanuts, extra mango, or chili flakes.
Instructions
- Blend the Mango Base. In a blender or food processor, combine mango chunks, condensed milk, coconut cream, sugar, lime zest, lime juice, and salt. Blend until completely smooth.
- Whip the Cream. In a mixing bowl, use a hand mixer or stand mixer to whip heavy cream to soft peaks.
- Fold Together. Gently fold the mango mixture into the whipped cream with a spatula, keeping it airy and light.
- Freeze. Pour the mixture into a loaf pan or airtight container. Cover and freeze for at least 5 hours, or overnight.
Notes
- Try fun Thai toppings – Add toasted coconut flakes, sticky rice crumbs, Thai basil, or chili flakes for a tropical Thai street dessert vibe.
- Chill your ingredients – Cold coconut cream and heavy cream whip better and help create a smoother, creamier texture with fewer ice crystals.
- Use ripe mangoes or quality frozen chunks – Sweet, ripe mangoes give the best flavor. If using frozen, thaw and drain before blending.
- Don’t skip the lime – Lime zest and juice add brightness and balance to the rich mango and coconut flavors.
- Blend until silky smooth – A high-speed blender or food processor will give your mango base the creamy consistency you want.
- Taste before freezing – Mangoes vary in sweetness. Adjust with sugar or lime juice before freezing to get the flavor just right.
- Let it soften before scooping – For the best texture, leave the ice cream out for 5–10 minutes at room temperature before serving.
- Prep Time: 30
- Cook Time: 5 hours
- Category: desserts
- Method: no cooking
- Cuisine: thai
Related
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Hi there, I’m Suwanee!
I'm the person behind this Thai food blog. I spent thirteen years of childhood in Thailand, where I was first introduced to the flavors of Thai cooking. You are in the right place if you: Love to cook Thai food. Come by often, and let's get cooking!
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