Name: Mango Coconut Breakfast Ice Cream (3-Ingredient)
Prep time: 10 min
Ingredients: 1 to 2 mangos (16 oz/450 g), peeled and diced (about 1 heaping cup); 2 medium bananas (10 oz/284 g), peeled and diced (about 2 heaping cups); ½ to 1 cup coconut milk (4 to 8 fl oz/120 to 240 ml)

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This Mango Coconut Breakfast Ice Cream is a creamy, dreamy treat that’s as easy as it is delicious. With just three ingredients, it’s a guilt-free way to start your day with a tropical twist. The velvety coconut milk blends perfectly with sweet, juicy mango, creating a luscious texture that melts in your mouth. Prep it in just 10 minutes, then let the freezer work its magic for 4 hours.

Each spoonful is a burst of sunshine, combining the rich, smooth coconut with the bright, fruity mango. It’s a refreshing, dairy-free indulgence that feels like a vacation in a bowl. Whether you’re rushing out the door or savoring a slow morning, this ice cream is the ultimate breakfast upgrade. Simple, satisfying, and utterly irresistible—it’s a recipe you’ll want to make again and again.

Simple Ingredients for Mango Coconut Breakfast Ice Cream

1 to 2 mangos (16 oz/450 g), peeled and diced (about 1 heaping cup)
2 medium bananas (10 oz/284 g), peeled and diced (about 2 heaping cups)
½ to 1 cup coconut milk (4 to 8 fl oz/120 to 240 ml; adjust for desired consistency)

Easy Steps to Make Mango Coconut Breakfast Ice Cream

Freeze the fruit: Place the diced bananas and mangos on a parchment-lined baking sheet. Freeze for about 4 hours, or until solid.
Blend the ingredients: Transfer the frozen fruit to a blender. Pour in ½ cup (4 fl oz/120 ml) of coconut milk to start.
Blend until smooth: Blend for 1 minute, then scrape down the sides. Blend for another 1 to 2 minutes. If the mixture is too chunky, add a bit more coconut milk or let the fruit soften for 5 minutes before blending again.
Serve or store: Scoop and serve immediately for a soft-serve texture. To store, place in an airtight container and freeze for up to 4 weeks. Allow to soften for at least 20 minutes before scooping.

Toppings and Swirls to Elevate Your Ice Cream

Take your Mango Coconut Breakfast Ice Cream to the next level with fun toppings! Try a drizzle of honey or maple syrup for natural sweetness, or sprinkle on some toasted coconut flakes for extra crunch. For a tropical twist, add a handful of fresh berries or a swirl of passion fruit puree. These simple additions make each bite even more delightful!

Perfect Pairings for a Complete Breakfast

Serve your ice cream alongside a slice of toasted whole-grain bread or a handful of granola for a balanced breakfast. Pair it with a cup of green tea or a refreshing smoothie for a light and energizing start to your day. It’s a treat that feels indulgent but still keeps you fueled!

Storage Tips for Creamy Perfection

Store your ice cream in an airtight container in the freezer for up to 4 weeks. To prevent ice crystals, press a piece of parchment paper directly onto the surface before sealing. When ready to enjoy, let it soften at room temperature for 20 minutes for easy scooping. No need to worry about leftovers—it’s just as good the next day!

Quick Variations to Mix It Up

Experiment with different fruits to keep things exciting! Swap mangos for pineapple or peaches for a new flavor profile. You can also use almond milk or oat milk instead of coconut milk for a lighter option. Feeling adventurous? Add a pinch of cinnamon or a splash of vanilla extract for extra warmth and depth.

Blender Tips for Smooth Results

If your blender struggles with the frozen fruit, try pulsing first to break it down before blending continuously. For an even smoother texture, let the fruit sit for 5 minutes after blending to soften slightly, then blend again. A high-powered blender works best, but any sturdy blender will do with a little patience!