These mango coconut ice cream bars are a tropical dream come true! Creamy coconut ice cream is swirled with a vibrant mango puree and coated in a luscious coconut milk chocolate shell.
Store-bought gourmet ice cream bars can be pricey, but did you know you can easily make them at home? Not only is it cost-effective, but you also get to customize the flavors to your liking.
This mango coconut ice cream recipe combines the tropical flavors of mango and coconut for a refreshing treat that’s perfect for summer or anytime you’re craving a little sunshine.
The Ingredients
For the ice cream and mango swirl, you’ll need:
- Heavy cream
- Sweetened condensed milk
- Coconut milk (full-fat)
- Vanilla extract
- Ripe mangoes
- Sugar
- Lime juice
For the coconut milk chocolate magic shell:
- Dark or milk chocolate
- Coconut oil
- Coconut milk powder (for an extra coconut flavor)
Equipment
You’ll need silicone ice cream bar moulds for this recipe. If you don’t have moulds, you can make this as a no-churn ice cream in a loaf pan and slice it into bars after freezing.
The Mango Puree
The mango puree is made from fresh, ripe mangoes blended with a touch of sugar and lime juice for brightness. If you prefer, you can use frozen mangoes—just thaw them first.
To make the puree, blend 2 ripe mangoes with 2 tablespoons of sugar and a squeeze of lime juice until smooth. Strain the mixture through a sieve to remove any fibrous bits, then chill it in the fridge until cold.
The No-Churn Coconut Ice Cream
The base of this ice cream is a simple no-churn recipe made with heavy cream, sweetened condensed milk, and coconut milk. The coconut milk adds a rich, creamy texture and a subtle tropical flavor.
- Whip heavy cream until stiff peaks form.
- In a separate bowl, mix the sweetened condensed milk, coconut milk, and vanilla extract.
- Gently fold the whipped cream into the condensed milk mixture until smooth and combined.
Layering the Ice Cream Bars
- Spoon a layer of the coconut ice cream into the bottom of each mould.
- Add a dollop of mango puree and use a skewer or spoon to swirl it into the ice cream.
- Insert popsicle sticks, then top with more ice cream and mango puree.
- Chill the bars in the freezer for a minimum of 8 hours, or until completely firm.
Coconut Milk Chocolate Magic Shell
The magic shell is what takes these bars to the next level. It’s made by melting dark or milk chocolate with coconut oil and a hint of coconut milk powder for extra flavor.
- Melt the chocolate and coconut oil together in a microwave or over a double boiler.
- Stir in coconut milk powder (if using) until smooth.
- Let the mixture cool to room temperature but keep it liquid.
Dipping the Bars
Once the ice cream bars are fully frozen, remove them from the moulds. Dip each bar into chocolate shell to ensure it’s fully coated. Place the dipped bars on a parchment-lined tray and freeze for another hour to set the shell.
Storing
Wrap the finished bars in parchment paper or store them in an airtight container in the freezer for up to a month.
Flavor Variations
- Swap the mango puree for passionfruit or pineapple for a different tropical twist.
- Use white chocolate instead of dark or milk chocolate for the shell.
- Add toasted coconut flakes to the magic shell for extra texture.
Mango Coconut Ice Cream Bars
Yield: 8 bars
Prep Time: 25 minutes
Cook Time: 10 minutes
Additional Time: 9 hours
Total Time: 9 hours 35 minutes
These tropical mango coconut ice cream bars are a creamy, dreamy treat perfect for hot summer days or whenever you need a taste of the tropics.
Ingredients
For the Mango Puree:
- 2 ripe mangoes, peeled and chopped
- 2 Tbsp sugar
- 1 tsp lime juice
For the Coconut Ice Cream:
- 250ml heavy cream
- 200g sweetened condensed milk
- 100ml full-fat coconut milk
- 1 tsp vanilla extract
For the Magic Shell:
- 200g dark or milk chocolate
- 2 Tbsp coconut oil
- 1 Tbsp coconut milk powder (optional)
Instructions
- Mango Puree: Blend the mangoes, sugar, and lime juice until it smooth. Strain and chill.
- Coconut Ice Cream: Whip heavy cream until stiff peaks form. Mix condensed milk, coconut milk, and vanilla in a separate bowl. Gently fold whipped cream into condensed milk mixture until well combined.
- Assemble Bars: Layer ice cream and mango puree in moulds, swirling with a skewer. Insert sticks and freeze for at least 8 hours, or until solid.
- Magic Shell: Melt chocolate and coconut oil. Stir in coconut milk powder. Let cool slightly.
- Dip Bars: Remove bars from moulds and dip into the chocolate shell. Freeze for 1 hour to set.
Notes
- Store leftover magic shell in the fridge. Reheat gently to use again.
- The bars can be kept in the freezer for up to one month.

Nutrition Information For The Mango Coconut Ice Cream
Yield: 8
Serving Size: 1 bar
Calories: 320 | Total Fat: 20g | Saturated Fat: 14g | Cholesterol: 40mg | Sodium: 50mg | Carbohydrates: 32g | Fiber: 2g | Sugar: 28g | Protein: 4g
Enjoy these tropical treats and let them transport you to a sunny paradise!