Homemade Mango Coconut Soft Serve

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A 10-minute, 3-ingredient coconut mango soft serve recipe that’s quick and easy to pull together for a hot summer’s day! Healthier than store-bought and completely customizable.

Now that I spend so much time working from home, I have much more time for eating ice cream. To combat both the added expense and the added weight, I’ve started trying to make my own “healthy” alternative.

Another great ice cream dessert that’s even easier to make is this earl grey tea affogato!

After many duds, I finally found that just 3 simple ingredients make for a delicious mango-y, coconut-y tropical soft serve ice cream! What’s even better? It’s far healthier than a store-bought alternative!

Jump to Recipe

This recipe is nearly fool-proof. It only takes 10 minutes to whip up. And if your mango coconut soft serve is too thick? Add more cream! Too runny? Pop it in the freezer for a few minutes! It’s really as simple as that.

All you need: A blender, whipping cream, sweetened coconut cream, and a mango (you’ll need to freeze it so prep in advance.)

Want more no-bake fruity and summery desserts? Try this easy 3-ingredient Raspberry Eton Mess or a surprisingly simple Vanilla Bean Panna Cotta.

TL;DR

• Peel and slice your overripe mango
• Freeze for at least 4 hours
• In a blender, combine your frozen mango and coconut cream.
• Blend until smooth. If too thick, add a splash of heavy whipping cream and blend.
• Serve immediately and top with fresh mango and shaved coconut.

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A Word about the Mango

You’ll want to use a very ripe mango. 

There are two reasons. 1. Overripe fruit is sweeter and 2. The softer the mango the more flavorful and more smooth your ice cream will be!

It will also have a more intense color, which is helpful if you’re serving this at parties.

The steps are simple:

• Peel your mango using the cup trick or simply slice and cut the flesh out.
• Freeze the mango slices for around 4 hours to make sure they are frozen solid.

One fruit makes two servings, so adjust if you have more to feed.

What About Pre-Frozen Mango?

You can definitely use pre-frozen mango. It does save you a step. But your ice cream may have a little less flavor.

The reason I use fresh mango is to ensure I have a really ripe mango that’s full of flavor. Pre-frozen mango often has much less flavor as it tends to be frozen while the mangos are still slightly unripe.

A Word about the Coconut

I always use sweetened coconut cream for this recipe.

Coconut cream will whip and bulk up as you run the blender. Which is why you can use it as a substitute to regular whipped cream in a recipe like this.

It also adds coconut flavor and sweetener! No need for additional sugar or honey. Unless you want it of course.

If the consistency is too thick for you, add a splash of heavy whipping cream to loosen it. Don’t add too much or you’ll dilute the flavor! (I usually add only 1 tbsp just to keep the frozen fruit from sticking together.)

Don’t have a blender?

Don’t fret! I don’t have one either. I know, kitchen planning fail.

Instead, I use this Braun immersion blender that comes with a blender attachment. You can use this blender for so many things.

It mixes up sauces or spice rubs like the one for these Herb Crusted Lamb Racks. The immersion blender attachment is perfect for creamy Brown Butter Butternut Squash Soup. And, of course, creamy ice cream!

It’s a truly beautiful piece of equipment and I can’t recommend it enough.

Variations

The good thing about these easy 3-ingredient recipes is they’re very easy to customise.

Don’t like coconut? Swap out the coconut cream with whipped cream and honey! I use about 3 tbsp whipping cream and 1 tbsp honey.

Want to use unsweetened coconut cream? Add between 1 tsp and 1 tbsp of honey to your personal taste.

Also try adding additional flavors like vanilla extract, a splash of bourbon, and rose or orange blossom water.

You can apply this same basic soft serve principle to other fruits. Peaches, raspberries, strawberries all work well. Just make sure the fruit you are using is very ripe. Overripe if necessary. This makes the fruit not only softer, but also much sweeter so you won’t need to add as much honey or sugar yourself!

Some Alternative Flavors:

• Peach + Vanilla + Whipped Cream + Honey
• Banana + Vanilla + Bourbon + Honey + Whipped Cream
• Raspberry + Whipped Cream + Honey
• Strawberry + Rose Water + Honey + Whipped Cream

Storing Homemade Mango Coconut Soft Serve

You can definitely store these fresh fruit ice creams! 

In fact, I usually make a batch or two on Sunday night, then divide them up into tupperwares and freeze them so I have ready-made ice cream on hand throughout the week!

Make sure your container is tightly sealed. You’ll only want to store these guys for about a week in the freezer before they lose flavor and start to taste off.

To serve: remove your ice cream about 5 minutes before eating. It will need to defrost a bit before you dig in!