June Recipes

Coconut-Rum Mango Ice Cream

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Coconut Mango Ice Cream
Hands On:
30 minutes
Total Time:
555 minutes


  • 3 large ripe mangoes, peeled and pitted
  • 1 (14-oz.) can Hy-Vee sweetened condensed milk
  • ¼ cup canned unsweetened coconut cream
  • 2 tbsp Cross Keys rum, or rum flavoring
  • 2 tbsp lime zest, plus additional for garnish
  • 2 tbsp fresh lime juice
  • 1 ½ cups Hy-Vee heavy whipping cream
  • ¾ cup Hy-Vee unsweetened flaked coconut, toasted; plus additional for garnish
  • Waffle cones, for serving, optional
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Chop 1 mango; set aside. Cut remaining 2 mangoes into large chunks.
Place the 2 cut-up mangoes in a food processor. Add sweetened condensed milk, coconut cream, rum or rum flavoring, and 2 tablespoons lime zest and lime juice. Cover and process until smooth; set aside.
Place heavy cream in a large bowl. Use an electric mixer to beat cream to soft peaks (tips curl). Gently fold into mango mixture; fold in reserved chopped mango and 3/4 cup toasted coconut
Spread mixture into an 8x8-inch baking dish. Cover and freeze 8 hours or overnight.
To serve, let stand at room temperature for 45 minutes. Scoop ice cream into cones or bowls. Garnish with additional lime zest and toasted coconut, if desired.
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