No Churn Mango, Coconut & Lime Ice Cream

Condensed milk makes homemade ice-cream a doddle as there’s no need to churn it! Try this refreshing and zesty recipe, ideal for those warm summer days.
Serves: 12
  • Easy

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    • Ridiculously easy!
    • Very easy
    • Easy
  • Prep time
    15 mins PT15M

    Cook time
    0 minPT0M

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Each serving typically contains

  • Energy 1128kJ 270kcal 14%
  • Fat 14.3g 20%
  • Saturates 9.1g 45%
  • Sugars 30.6g 34%
  • Salt 0.19g 3%

of an adult's Reference Intake (RI)*
Energy per 100g: 986kJ/236kcal
*Reference Intake of an average adult (8400kJ/2000kcal).
Portions should be adjusted for children of different ages.

Here's how easy it is...
  1. Put the diced mango in a small saucepan with the sugar and lime juice and zest. Cook over a medium heat until the lime juice has reduced slightly and become syrupy, transfer to a bowl and leave to cool.
  2. Place a few spoonfuls of the cooled mango and lime mixture into a bowl to decorate the top of the ice cream. Mix the rest with the condensed milk it should thicken slightly after a few minutes. Beat the cream to soft peaks then add the coconut milk and mango mixture, beat again to soft peaks. Pour the ice cream into a shallow, freezable container, top with the reserved mango and toasted coconut flakes to decorate. Freeze until solid (about 3-4 hours or overnight).
  3. To serve leave at room temperature for 5-10 minutes before serving in ice cream cones!
  4. Once frozen use within one month.

    Why not serve topped with passion fruit and lychees when in season?

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