Jump to Recipe
Warm weather is perfect for chilled desserts, and this coconut-mango ice cream pie is an ideal refresher. No ice cream machine needed—just a few simple steps to a silky frozen pie that combines bright mango and toasty coconut.
On hot days nothing soothes like a cool treat. This pie is creamy and rich, with bits of toasted coconut and ribbons of mango in every bite. If you love mango, the pairing with coconut is irresistible.
The pie can be made as a two-layer dessert (mango layer first, then coconut), or you can combine the flavors into a single layer—both methods are included below.
How to make Coconut-Mango Ice Cream Pie
To make this silky ice cream pie, you’ll need the following ingredients:
- Graham crackers
- Unsalted butter
- Toasted unsweetened coconut flakes
- Pecans (optional)
- Fresh or frozen mango (thawed)
- Heavy cream
- Sweetened condensed milk
- Unsweetened coconut milk
- Coconut extract (optional)
- Salt
For the crust
You can omit the nuts if you prefer, but pecans add a pleasant crunch and flavor. Baking the crust is optional, but I recommend a short bake so the crust holds together when you add the filling.
Preheat the oven to 375°F. Place graham crackers, toasted coconut flakes, and pecans in a food processor and pulse until crumbly. Add melted butter and pulse until combined.
Press the mixture into the bottom of a 9 x 3 springform pan or any freezer-safe pie pan. Bake for 7 minutes, then let the crust cool completely.
The Ice Cream Filling
Puree the mango until completely smooth and set aside. If using frozen mango, thaw fully to avoid ice crystals in the pie.
In the bowl of a stand mixer or using a hand mixer, whip 2 cups of heavy cream on high speed until stiff peaks form (about 5–6 minutes).
In a large bowl, combine one can of sweetened condensed milk with the mango puree. Gently fold the whipped cream into the mango mixture until fully incorporated, taking care not to overmix—keep the mixture airy for the best texture when frozen.
Spread the mango mixture evenly over the cooled crust. Press a piece of cling film or wax paper directly on the surface to prevent ice crystals. Freeze for 2 hours.
Whip the remaining heavy cream until stiff peaks form. In a bowl, combine the second can of sweetened condensed milk, chilled coconut milk, coconut extract (if using), and remaining toasted coconut flakes. Gently fold in the whipped cream until the coconut mixture is smooth and light.
Remove the crust with the mango layer from the freezer and spread the coconut mixture over the slightly frozen mango layer. Smooth the top with a spatula, cover with cling film and foil, and freeze for 6 hours or overnight. Before slicing, let the pie sit at room temperature for a minute to make slicing easier.
One-layer option (mix together)
- Whip all the heavy cream until stiff peaks form.
- Combine mango puree, both cans of condensed milk, coconut milk, coconut extract, a pinch of salt, and toasted coconut flakes.
- Gently fold the whipped cream into the mango-coconut mixture in batches until nearly combined.
- Spread the mixture over the prepared crust. Cover and freeze for 6 hours or overnight.
There you have it—an easy coconut-mango ice cream pie that’s perfect for summer. Keep a slice in the freezer for a quick cool-down all season long.
PEACE & LOVE
Maureen
📖 Recipe
Coconut-Mango Ice Cream Pie
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, pureed (thawed frozen mango is fine)
- 3½ cups heavy cream, divided
- 2 (14 oz) cans sweetened condensed milk
- 1 (13½ oz) can unsweetened coconut milk, chilled
- ¼ teaspoon coconut extract (optional)
- Pinch of salt
Instructions
For the crust
- Preheat oven to 375°F. Pulse graham crackers, toasted coconut flakes, and pecans in a food processor until crumbly. Add melted butter and combine. Press into a 9 x 3 springform or freezer-safe pan and bake 7 minutes. Cool completely.
For the filling
- Puree the mango until smooth and set aside.
- Whip 2 cups heavy cream until stiff peaks form (5–6 minutes). In a bowl, combine one can of condensed milk with mango puree.
- Fold whipped cream into the mango-condensed milk mixture until airy and fully combined. Spread over cooled crust, press cling film on the surface, and freeze 2 hours.
- Whip the remaining heavy cream until stiff peaks form. Combine the second can of condensed milk, chilled coconut milk, coconut extract, and remaining toasted coconut flakes. Gently fold in the whipped cream.
- Spread the coconut mixture over the slightly frozen mango layer. Smooth, cover with cling film and foil, and freeze 6 hours or overnight. Let sit a minute before slicing. Garnish with toasted coconut and mango if desired.
Notes
*You may have a small amount of leftover mango mixture—freeze it in a tub or make popsicles.
No food processor? Place crackers, coconut, and nuts in a zip-top bag and crush with a rolling pin or pestle, then add melted butter.
Make the crust ahead: Yes—bake, cool, wrap, and store in a cool dry place until ready to assemble.
Freezer storage: Properly wrapped with cling film and foil, the pie will keep up to a month, though it will likely be enjoyed much sooner.
To toast coconut: Toast coconut flakes in a frying pan over medium heat, tossing frequently until golden. Watch closely to prevent burning and store in an airtight container.
Nutrition
|
Calories: 630 kcal
| Carbs: 28 g | Protein: 6 g | Fat: 58 g
Mention @WorldlyTreat or tag #worldlytreat on Instagram—we’d love to see your creation.