Coconut-Mango Ice cream Pie

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Warm weather calls for all things chilled, and this coconut-mango ice cream pie is the perfect taste bud cooler. It requires no ice cream machine; It's a dream come true for frozen dessert lovers. 

 

 Nothing beats an ice cream treat on a hot summer day. We experienced some heatwaves here in Texas a few days back, and I couldn't think of anything more soothing to cool off. 

 

 

This coconut-mango ice cream pie is creamy, rich, and packed with flavor. Each bite is enveloped with tiny bits of toasted coconut and mango. This frozen treat is promised to make your eyes roll to the back of your head as it cools your palette. 

 

If you can't tell by now, I am obsessed with mangoes. I am like a kid in a candy store whenever I see them at the grocery store. So, if you are like me and you enjoy mango fruit, wait until you taste this combination with coconut-it's to-die!

 

Related Post: Peach and Mango Daiquiri

 

As you can see in the picture below, I made a two-layer ice cream pie. If you don't care for the layers, you can combine the ingredients at the same time, no need to freeze the first and second layers at intervals. I'll explain in a bit.

 

 

How to make Coconut-Mango Ice cream Pie

 

To make this silky ice cream pie, you'll need:

 

• Graham crackers
• Unsalted butter
• Toasted unsweetened coconut flakes
• Pecans
• Fresh or frozen mango (thawed)
• Heavy cream
• Unsweetened condensed milk
• Unsweetened coconut milk
• Coconut extract
• Salt

 

For the crust

Feel free to use almonds or leave it out altogether; It's up to you. I like the added nutty flavor and crunch. You can equally buy graham cracker crumbs here.

Baking the crust for the coconut and mango ice cream pie is optional, but I like it a little firmer, so it doesn't get messy when the ice cream filling is placed on it. You can skip this step if you don't care about it. 

 

First, preheat oven to 375° F. Place the graham crackers, coconut flakes, and pecans in a food processor. Pulse for a few seconds until crumbly, add the melted butter and combine.

 

Transfer the mixture into a 9 x 3 springform pan or your desired freezer-friendly pie pan large enough to hold the ice cream. Press firmly on to the bottom of the pan using your fingertips or measuring cup. Place in the oven for 7 minutes and allow to cool completely.

The Ice cream Filling

First, Purée the mangoes until it's completely smooth, set aside. If you are using frozen mango, make sure to thaw thoroughly, or else your pie will end up with ice crystals, no one likes to chew on those-I'd hope. 

 

 

 

In the bowl of an electric stand mixer, whisk together two cups of heavy cream on high speed until stiff peaks form, about 5 to 6 minutes.

 Now, gently combine 1 can condensed milk and mango puree in a big bowl. Fold in the whipped cream into the mango mixture. Fold until fully incorporated. Be careful not to over-mix; you want the mixture to be airy; this yields a creamier consistency when frozen. 

 

Using a spatula, spread the mixture over the cooled crust from earlier. Press a piece of cling film or wax paper against the surface to prevent ice crystals from forming. Freeze for 2 hours.

 

Following the same process above, whisk the remaining heavy cream. Combine the other can of condensed milk, coconut extract, coconut flakes, and coconut milk. Gently fold the whipped cream into the coconut milk mixture. 

 

Finally, remove the pan from the freezer. Spread the coconut mixture over the slightly frozen mango—Smooth the top with a spatula. Cover with cling film and foil. Freeze for 6 hours or overnight. Before serving the coconut and mango ice cream pie, allow it to sit on the counter for a minute, so it's easier to slice. 

 

The method explained above is for a two-layer ice cream pie. If you'd rather have them mixed in one layer, follow the steps below:

 

1. Whip the heavy cream until stiff peaks form
2. Combine the mango puree, condensed milk, coconut milk, coconut extract, a pinch of salt, and toasted coconut flakes. 
3. Gently fold in the whipped cream into the coconut and mango mixture, two scoops at a time until almost combined. 
4. Spread over crust. Cover and freeze for 6 hours or overnight. 

 

Ther you have it! An easy coconut-mango ice cream pie that requires little effort. I don't see why you shouldn't have a stash of this ice cream pie in your freezer all summer long. 

 

If you love coconut, I guarantee you'll be obsessed with these popsicles!

 

Did you make this frozen pie treat? Share with us on Instagram using the hashtag worldlytreat(#worldlytreat); we'd love to see what you made. Don't forget to pin it for later!

 

PEACE & LOVE

Maureen

 

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