RECIPE | Salted Mango & Coconut Ice Cream

RECIPE | Salted Mango & Coconut Ice Cream by Erika Rax

Mangos seem to be extra abundant this summer and I have been leaving my local fruit store with the marked down mangos just about every visit. I love chopping them up and freezing to use later as they have so much more flavour when they’re really ripe. This ice cream has some really delicious tropical flavours, requires only a handful of ingredients and has just the right amount of kick due to the salt. Summer in every lick!

2 cups Mango Puree (about 2 large extra ripe mangos whizzed up)
1 cup Coconut Milk
1/4 cup Maple Syrup
A generous sprinkle of Sea Salt Flakes
Toasted Coconut and some Waffle Cones to serve

Combine all ingredients in a bowl and give a good mix through. Cover in cling wrap and refrigerate for an hour. Transfer to the bowl of an ice cream maker and follow makers instructions until at an ice creamy consistency.

This ice cream is best served straight away, without further freezing. The lack of sugar means that it freezes really hard so if you do have some left over and want to freeze for later, make sure you leave it out for a good 20 minutes or so to thaw out.

RECIPE | Salted Mango & Coconut Ice Cream by Erika Rax

RECIPE | Salted Mango & Coconut Ice Cream by Erika Rax



  • Chelsea Hannah

    February 23, 2014 at 11:18 pm Reply

    This looks incredible!

  • kittenhood

    March 6, 2014 at 5:31 am Reply

    my oh my, this sounds tasty!

  • Delicious Treats + Erika Rax

    September 6, 2014 at 11:47 am Reply

    […] High Walls blog, where Dani (also an amazing blogger to be spotlighted another day) shared her salted mango & coconut ice cream. The recipe not only made my mouth drool (and want a plain white kitchen with minimal ingredients […]

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