Coconut Mango Ice Cream with Cardamom

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  • Total Time: 4 hrs 30 mins
  • Hands-on Time: 20 mins
  • Makes: 1 quart

There's nothing like a scoop of homemade ice cream. This coconut mango ice cream recipe is made with real coconut milk, a vibrant mango puree and a generous spoonful of fragrant cardamom.


  • 2 large ripe mangos, peeled and pitted, divided

    2 tablespoons honey

    2 teaspoons fresh lemon juice

    1 1/4 teaspoons Simply Organic Cardamom, divided

    3/4 cup whole milk

    1 cup coconut milk, stirred well

    1 cup heavy cream

    1/2 cup + 2 tablespoons sugar

    3/4 cup toasted coconut flakes, plus more for topping

    1/4 teaspoon sea salt

    1 Simply Organic Madagascar Vanilla Bean, scraped


    1. Slice 1 mango into large chunks. In a food processor, combine mango, honey, lemon juice and 1/4 teaspoon cardamom. Process until smooth, then set aside.

    2. In a medium saucepan over low heat, combine milk, coconut milk, heavy cream, sugar, coconut flakes, salt and vanilla bean. Heat, stirring constantly, until hot but not quite boiling.

    3. Add remaining 1 teaspoon cardamom, turn off heat and allow mixture to steep for 10 minutes.

    4. Add mango puree from step 1. Pour mixture through a fine-mesh sieve into a large bowl. Cover and refrigerate for at least 4 hours or over night, until completely cool.

    5. Freeze in ice cream maker according to manufacturer’s directions. Dice the remaining mango. Serve ice cream with a spoonful of coconut flakes and the diced mango.

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