Mango Coconut Milk Ice Cream

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Serves: 6-8
By: Sandy Schrecengost

I suggest using the measurements on the side of the blender to make sure the mango puree does not exceed 2 cups. If it does, remove the excess, save and use in future smoothies or as a topping for warm breakfast oatmeal.

3 medium-sized mangos
6 egg yolks
1 tbsp vodka
2 tsp coconut flavoring
1/8 tsp sea salt
½ cup raw honey
1 can organic whole coconut milk

Cut the mango meat from the pit and cube.

Place fruit in a high-speed blender. Puree to garner 2 cups, no more.

To the blender, add eggs, vodka, coconut flavoring and sea salt. Pulse to combine.

Add honey and blend to combine. Finally, add the coconut milk and blend until all ingredients are well combined.

Pour mixture into an ice cream machine after it is running. Allow the mixture to freeze. Pour into an airtight container and freeze.

** Special Recommendation: Ice cream extra delicious when enjoyed on a quite afternoon in a spot of sunshine. 


  • Julie Ridl

    Made it tonight in our family’s hand-crank ice cream maker. So good. Everybody wants to know the reason for that bit of vodka? Is it to kill off any bad bacteria in the yolks? Or does it stop the mix from freezing too fast? Prevent ice crystals?

    September 2, 2011
    • Molly Chester

      You guessed it! It helps to maintain the creamy texture once frozen.

      September 14, 2011
  • Patricia

    Any other substitution for vodka?
    Thank you, Molly. Love your recipes.

    December 4, 2011
  • Patti

    Is there a way to Pin your recipe, am I missing it?

    April 10, 2013
    • Molly Chester

      Shoot – I don’t know! I will ask my web guy to add that feature.

      July 4, 2013
  • Carolyn

    This is so delicious!!! (Although I left out the coconut flavoring and used rum instead of vodka) I will definitely be making it again and again! It is so rich and creamy! I bet it would be great as a strawberry ice cream recipe, too!

    July 28, 2014

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