Coconut Milk Ice Cream with Lime and Mango Sauce

The subtle taste of coconut is complemented by a tangy sauce in this irresistible, all-time classic dessert. Best of all: it is dairy-free
Coconut Milk Ice Cream with Lime and Mango Sauce
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Coconut Milk Ice Cream with Lime and Mango Sauce
January 08, 2020
Preparation Time 10 minutes (plus chilling and freezing time)
Cooking Time 5-10 minutes
Serves 4
PHOTO BY Katelyn Allegra
RECIPE BY Katelyn Allegra & Cassandra Upton
FOOD STYLING BY Katelyn Allegra & Cassandra Upton


1 x 400g tin coconut milk
1 x 400g tin coconut cream
4 tbsp spinneysFOOD Organic Agave Syrup
150g spinneysFOOD Fine Grain White Sugar
2 tsp vanilla extract
1 tsp spinneysFOOD Salt, to taste

For the lime and mango sauce

200g spinneysFOOD Mango Snippets
250ml boiling water
Zest and juice of 1 lemon
2-3 tbsp spinneysFOOD Organic Agave Syrup, to taste


  • 1

    In a medium saucepan, combine the coconut milk, coconut cream, agave syrup and sugar and cook over a medium heat, stirring frequently, until the mixture comes to a simmer.

  • 2

    Transfer the mixture to a blender, cover very tightly and blitz for 30 seconds. Alternately, use a stick blender directly in the pot.

  • 3

    Stir in the vanilla and salt and refrigerate until very cold. Churn in an ice cream maker according to manufacturer’s instructions, or see TOP TIP if you don’t have one.

  • 4

    Transfer to an airtight container and chill in the freezer until the ice cream is firm enough to scoop, for about 5 hours.

  • 5

    To make the sauce, cover the mango pieces with boiling water for at least 15 minutes, or until soft. Place in a blender along with the zest, lime juice and syrup and blitz until smooth.

  • 6

    Serve the coconut milk ice cream with the sauce drizzled over.



If you’re not using an ice cream maker, divide the mixture among 3-4 zip-top bags and freeze on a baking tray until solid. Break the frozen mixture into pieces and process in a blender or food processor until smooth then spread into an airtight container and freeze again until firm.


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