• 2 cups heavy cream
  • 1, 14 ounce can sweetened condensed milk
  • 2 mangos, peeled and cubed, divided
  • 1 teaspoon coconut extract
  • 1/2 cup sweetened coconut flakes, divided
  • Toasted coconut, dried mango and cashews for topping


  1. Add the heavy cream, condensed milk, half of the mango chunks, coconut extract and half of the coconut to a blender. Blend on high speed for about 5 seconds until combined.
  2. Pour the mixture onto a rimmed baking sheet, sprinkle with remaining coconut and mango and freeze for about 30 minutes until firm.
  3. Cut the frozen ice cream into strips, and use a spatula to gently roll the ice cream into short tubes.
  4. Place each tube into a bowl and top with toasted coconut, dried mango and toasted cashews.