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This creamy Mango Coconut Ice cream is a very healthy recipe that will quench your thirst for the store bought Ice cream.
Course Dessert
Cuisine Global
Keyword easy, homemade
Prep Time 10 minutes
Cook Time 20 minutes
Servings 4 people
Calories 259kcal
Author Lola Osinkolu


  • 14 oz Coconut Milk full fat
  • 3 Mango chunks frozen (3 to 4)
  • 4 Tablespoons Honey
  • Lemon Juice optional.


  • Throw all the ingredients in a blender and process until it’s very smooth
  • You can serve it immediately or pour it in a freezer safe container, cover it up and freeze it for about 3 to 4 hours.
  • Leave it to thaw for a few minutes, (see note) serve and enjoy.



  1. Sweet ripe Mangoes works best for this recipe and It’s good to go the ones with the bright yellow skin.
  2. You don’t need to use the lemon Juice if your Mangoes are tart
  3. Use a very strong blender
  4. You can serve as it is or put it in the freezer till you are ready to use it
  5. If you choose to leave it for more than 3 hours, it might take a little longer for it to thaw (about 15 to 20 minutes) depending on how long it stayed in the freezer.


Calories: 259kcal | Carbohydrates: 20g | Protein: 2g | Fat: 21g | Saturated Fat: 19g | Sodium: 14mg | Potassium: 229mg | Sugar: 17g | Vitamin C: 1mg | Calcium: 18mg | Iron: 3mg