A 10-minute, 3-ingredient coconut mango soft serve recipe that’s quick and easy to pull together for a hot summer’s day! Healthier than store-bought and completely customizable.
Peel and slice your mango. Place it in the freezer for 4 hours or up to one week.
Remove your mango from the freezer and let defrost for 3-5 minutes.
Combine your frozen mango chunks and coconut cream in a blender. Blend. If too thick, add in 1 tbsp whipping cream.* Blend until smooth and creamy. (About 3 minutes)
Scoop into serving dishes. Top with shredded coconut and fresh mango. Serve immediately. **
* If it's still too thick or you prefer softer ice cream, add whipping cream 1 tsp at a time until you reach the desired consistency.
Adding too much cream will dilute the flavor and make a runny soft serve. If this happens, just pop it in the freezer for a few minutes until it hardens to your liking. And don't. do. it. again.
** Or scoop your ice cream into a tightly seal-able tupperware and store in the freezer for up to 1 week. Allow 5 minutes defrosting before you dig in!