Mango coconut ice cream

_MG_0159copy1 can (14 ounces) unsweetened coconut milk (do not use light or cream of coconut)
1/2 cup sugar
1/2 cup milk or cream
1 1/2 cups chopped ripe mango
1 tablespoon orange liqueur
1/2 teaspoon pure vanilla
1/4 cup sweetened flaked coconut

Combine coconut milk, sugar, milk or cream and mango in blender container. Cover and blend until smooth. Add orange liqueur and vanilla; blend to combine. Cover and refrigerate coconut mixture at least 4 hours until well chilled. Freeze in an ice cream maker according to manufacturer’s directions.
when ready to serve, toast 1/4 cup coconut flakes in a pan on medium heat – be careful, they burn easily.
Makes about 1 quart (4 cups)

Adapted from


2 thoughts on “Mango coconut ice cream

    • danube66 says:

      Karen – the liqueur keeps it from getting too hard due to the alcohol. It still got a bit hard, but the flavors were wonderful! If you want to make it for your kids, just make it with a custard, so that it stays creamy.

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