A creamy mango and coconut ice cream made with fresh fruit, without milk or cream, and without an ice cream maker.
To prepare this delicious and refreshing dessert, I used only mango, honey, and low-fat coconut yogurt. Just three simple ingredients to make a healthy and quick ice cream without using an ice cream maker, but with a blender (alternatively, you can also use a high-speed blender).
The secret to the success of this recipe is freezing the fruit, cut into pieces, and then blending it directly while frozen. You can add sugars to taste (in this case, I used wildflower honey) or yogurt.
But, you can also make the ice cream with just fruit, perhaps creating delicious mixes. For example, you can make an exotic fruit ice cream, like pineapple, mango, and papaya.
If you enjoy making ice cream at home, try this clever recipe too
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 2
- Cuisine: Italian
- Seasonality: Spring, Summer, and Fall
Ingredients for Mango and Coconut Ice Cream without an Ice Cream Maker
- 1 mango
- 1 tablespoon wildflower honey
- 3.5 oz low-fat yogurt
Preparation of Mango and Coconut Ice Cream without an Ice Cream Maker
With a fine-tipped knife, cut the sides of the mango. Remember that this exotic fruit has a large, thick pit at its center. Then, remove the peel to obtain the pulp, and cut it into cubes.
Transfer the mango to a freezer bag and place it in the freezer overnight.
Once the fruit is frozen, put it in the blender (or a high-speed blender). Add the tablespoon of honey and the low-fat coconut yogurt.
Turn on the blender and blend until you have a creamy and smooth mixture. Use a spatula to check that the fruit cubes have broken down.
Place the ice cream in an airtight container, level it well, and let it firm up for about an hour in the freezer.
Now you can serve the ice cream in individual cups and enjoy it as is, or add mint leaves or grated coconut. If you’re indulgent, garnish the ice cream with chocolate topping!
Remove the ice cream from the fridge 10-15 minutes before serving.
Storage
Mango and coconut ice cream without an ice cream maker can be stored in the freezer for 30 days.
Related Recipes
How to Make Milk and Mint Popsicles
Coffee Cream with Liquid Coffee
Notes
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