Mango Coconut and Lemongrass Soft Serve

Christine Ma
by Christine Ma
6 Servings
2 hr

You don't need an ice cream maker to make this Asian inspired mango, coconut, and lemongrass soft serve! This soft serve is unlike other no-churn ice creams in that there is no sweetened condensed milk or heavy cream involved. All you need is full fat coconut cream, fresh mango, a touch of honey, and lemongrass. If you're mango is especially sweet, you can even skip the honey. Chill all of the ingredients, blend them until smooth and freeze for one hour until firm. Top the soft serve with toasted coconut and extra mango and you have one tropical treat in a bowl!

Mango Coconut and Lemongrass Soft Serve
Recipe details
  • 6  Servings
  • Prep time: 1 Hours Cook time: 1 Hours Total time: 2 hr
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Ingredients
  • 14 ounces coconut cream
  • 1 stalk lemongrass
  • 4 cups mango, peeled, cut into medium-size chunks
  • 1/4 cup honey
  • toasted coconut flakes
Instructions
Heat 14 ounces coconut cream with 1 stalk lemongrass in a medium saucepot over medium-low heat. Bring to a simmer and reduce heat to low. Continue to simmer for 10 minutes. Remove from heat and let sit for 1 hour. Cool completely and chill in the fridge overnight.
Peel and cut the mango into medium-size chunks. Lay on a baking sheet and freeze overnight.
Remove the lemongrass from the coconut cream. Blend or puree the mango chunks with the coconut cream and 1/4 cup honey until smooth and airy, about 3-4 minutes. Transfer to a container and freeze for 1 hour.
Top the mango coconut lemongrass soft serve with toasted coconut.
Tips
  • If you don't chill the ingredients before pureeing them, it will take longer to set up in the freezer.
  • Use full-fat coconut cream for the best creamy texture.
Christine Ma
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