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Yummy and easy!

Mango and coconut ice-cream

Mango and coconut ice-cream

This creamy mango and coconut ice-cream will leave you ice-creaming!!! It is perfect for hot summer days and will make everyone love you! It’s super easy, you will see!


All you will need is:

  • 2 overripe mangoes, stoned, peeled
  • 1/4 cup (55g) coconut sugar
  • 600ml thickened cream
  • 400ml can coconut milk
  • 1 cup (250ml) milk
  • 8 Coles Australian Free Range Egg yolks
  • 3/4 cup (165g) caster sugar


  • Step 1
    Combine mango and coconut sugar in a small saucepan over low heat. Cook, stirring occasionally, for 5 mins or until the sugar dissolves and mango collapses. Transfer to a food processor and process until smooth. Set aside to cool.
  • Step 2
    Meanwhile, combine the cream, coconut milk and milk in a saucepan over medium-low heat. Bring just to a simmer and remove from heat.
  • Step 3
    Use an electric mixer to beat the egg yolks and caster sugar in a large bowl until thick and pale. Gradually stir in the cream mixture, in batches, until combined. Pour into a clean saucepan and place over low heat. Cook, stirring, for 8-10 mins or until the custard coats the back of a spoon. Set aside to cool.
  • Step 4
    Add half the mango mixture to the custard mixture in the pan and stir to combine. Pour into a shallow metal container. Cover with foil and place in the freezer for 3 hours or until firm.
  • Step 5
    Roughly break up the ice-cream with a metal spoon. Transfer to a food processor and process until smooth. Return half the ice-cream to the metal container and add half the remaining mango mixture. Gently swirl to marble. Repeat with remaining ice-cream and mango mixture. Cover with foil. Place in freezer for 3 hours or until firm.

We hope you enjoy this delicious and refreshing ice-cream!


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