#mangococonuticecream

With this creamy, no-churn ice cream recipe, you can enjoy the tropical flavors of mango and coconut. It's very simple to make and doesn't need any special tools.

Ingredients: 2 cups heavy cream. 1 can 14 ounces sweetened condensed milk. 2 ripe mangoes, peeled and diced. 1 cup shredded coconut, toasted. 1 teaspoon vanilla extract.

Instructions: In a large bowl, whip the heavy cream until stiff peaks form. Gently fold in the sweetened condensed milk, diced mangoes, toasted coconut, and vanilla extract until well combined. Pour the mixture into a freezer-safe container and smooth the top with a spatula. Cover with plastic wrap, ensuring it touches the surface of the ice cream to prevent ice crystals from forming. Freeze for at least 6 hours or until firm. Serve scoops of the ice cream in bowls or cones. Enjoy!

Prep Time: 15 minutes

Cook Time: 0 minutes

Enjoy the sweet and creamy flavors of ripe mangoes and coconut in this cool ice cream.

Ingredients: 2 ripe mangoes, peeled and diced. 1 can 13.5 oz coconut milk. 1/4 cup honey or maple syrup. 1 tsp vanilla extract. 1/2 cup shredded coconut.

Instructions: In a blender, combine diced mangoes, coconut milk, honey or maple syrup, and vanilla extract. Blend until smooth and creamy. Stir in shredded coconut. Pour the mixture into an ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency. Transfer the ice cream to a container and freeze for at least 4 hours or until firm. Serve scoops of mango coconut bliss topped with additional shredded coconut if desired.

Prep Time: 15 minutes

Cook Time: 25 minutes