How much mango do I need?

You’ll need about 12–14 oz of mango flesh, or roughly 3–4 ripe mangoes.

Can I use coconut cream instead of coconut milk?

Yes—coconut cream creates a richer, creamier texture.

Should I chill the coconut cream first?

Yes, for best results, chill coconut cream for at least 2 hours or overnight.

Can I make this dairy-free?

Use plant-based whipping cream or chilled coconut whipping cream instead of heavy cream

How much lime zest should I use?

Start with 1 teaspoon; adjust to taste for bright, Thai citrus flavor.

Can I add kaffir lime leaves?

No, they may turn bitter—lime zest alone adds fresh, clean citrus aroma.

Do I need ice cream salt?

No, this is a no-churn recipe—a pinch of sea salt in the mix enhances flavor.

Do I need a mixer to fold the whipped cream?

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.

Mango Ice Cream (No Churning!)

Name: Thai Mango Ice Cream (No Churn)
Prep time: 30 min
Cook time: 5 h
Total time: 5 h 30 min
Yield: 8
Cuisine: thai
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.; 1/2 teaspoon lime zest – Adds bright citrus aroma; avoid the bitter pith.; 2 tablespoons lime juice – Optional for extra tangy flavor.; 1/4 teaspoon sea salt – Enhances sweetness and flavor balance.; 1 1/4 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.

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

Scale

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.
1/2 teaspoon lime zest – Adds bright citrus aroma; avoid the bitter pith.
2 tablespoons lime juice – Optional for extra tangy flavor.
1/4 teaspoon sea salt – Enhances sweetness and flavor balance.
1 1/4 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.

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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