Coconut-Mango Ice Cream Pie

5 from 1 vote

Coconut-Mango Ice Cream Pie

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.

Prep Time16

Cook Time7

Chilling time6

Total Time13

Course: Dessert

Cuisine: American

Servings:

Calories: 630kcal

Author: Maureen Celestine

Ingredients

For the Crust

6 oz Graham crackers (about 12 full sheets)
6 tablespoons Unsalted butter
½ Cup Unsweetened coconut flakes, toasted and divided (optional)
¼ cup Pecans (optional)
Pinch of salt

For the filling

2 cups Fresh mango,thawed Frozen is fine,too. (about 3 medium sized mango)
3½ cups Heavy cream, divided
2 (14 ounce cans) Sweetened Condensed milk
1 ( 13 ½ -ounce can) unsweetened Coconut milk, chilled
¼ teaspoon Coconut extract (optional)
Pinch of salt

Instructions

For the crust

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 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.

For the filling

puree the mangoes in a food processor or blender until it’s completely smooth, set aside.
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.
Meanwhile, combine 1 can of 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 the formation of ice crystals. 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.
Remove the pan from the freezer. Spread the coconut mixture over the slightly frozen mango and smooth the top with a spatula. Cover with cling film and foil. Freeze for 6 hours or overnight. Before serving the pie, allow it to sit on the counter for a minute so it's easier to slice.

Garnish with toasted coconuts and mango or enjoy as it is.

Notes

*You might have a scant cup of leftover mango ice cream, make ice cream pops or place in an ice cream tub and freeze.

I don’t have a food processor, how do I make the crumbs?

If you don’t have a food processor, don’t fret it. Simply place all the ingredients in a ziplock bag and pound with a pestle or rolling pin. Once crumbled, add the melted butter and proceed to the next step.

Can I bake the crust ahead of time?

Yes, you can make the crust ahead of time and add the ice cream filling later. Wrap the pan with foil and store it in a cool dry place.

How long can I freeze the frozen pie?

This coconut and mango ice cream pie can last for up to a month in the freezer. Make sure to wrap it properly with cling film then foil before freezing to prevent ice crystals. Although, I doubt the pie will last a day.

How do I make toasted coconut?

To make toasted coconut, place coconut flakes in a frying pan over medium-high heat. Toss a couple of times until toasted.

Try not to take your eyes away from them as they can burn easily. Store in an airtight container.

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