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Mango coconut ice cream with lime and coconut flakes

  • 10 mins
  • Easy
  • VegetarianGluten-freeVeganLactose-free
  • Slow Juicer
  • Renske


  • For the ice cream

  • Garnish


Everybody enjoys ice cream! I just love it, especially in summer!
I inherited my love for ice cream and coconut from my mother, which is why I invited her to help me make mango coconut ice cream with lime!




Place the grated peel and juice of the lime in the coconut cream and stir well.


Insert the special "deep-freeze accessory" in the slow juicer. Now put the frozen mango and coconut cream in and around the slow juicer.


Stir well, then transfer it to a bowl and place in the freezer for about half an hour to firm up. If you want to leave the ice cream a little longer in the freezer, I recommend to stirring it regularly. Do not leave the ice cream for more than 2 and a half hours, otherwise it will become too hard to scoop. If you want to leave it in the freezer for longer, place it in the fridge for an hour before you want to serve it.


Meanwhile, cut the topping; cut the mango into small cubes of 0.5 x 0.5 cm and cut the fresh coconut pieces into wafer-thin slices. Remove the seeds and from the red bell pepper and cut it into small pieces.


Make 3 beautiful ice creams per person and garnish with the topping... Bon appetite!


Mango coconut ice cream with lime and coconut flakes


Adjust Servings:
For the ice cream
1 packet mango cubes from the freezer
1 can coconut cream
1 lime
red bell pepper
fresh coconut pieces
fresh mango



I am a foodblogger of conscious and good tasting food, cooking with healthy, fresh and seasonal ingredients makes me the happiest girl on the planet!

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