Thai•indulgent
Thai Mango Ice Cream (No Churn)
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.
- Prep time
- 30 min
- Cook time
- 5 hr
- Yield
- 8 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 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.
Instructions
- 1
. In a blender or food processor, combine mango chunks, condensed milk, coconut cream, sugar, lime zest, lime juice, and salt. Blend until completely smooth.
- 2
In a mixing bowl, use a hand mixer or stand mixer to whip heavy cream to soft peaks.
- 3
. Gently fold the mango mixture into the whipped cream with a spatula, keeping it airy and light.
- 4
. Pour the mixture into a loaf pan or airtight container. Cover and freeze for at least 5 hours, or overnight.