An ice cream recipe without an ice cream maker? We’ve got you! Try this creamy mango ice cream flavored with dark rum or rum flavoring.

Coconut-Rum Mango Ice Cream

Chop 1 mango; set aside. Cut remaining 2 mangoes into large chunks.

Place the 2 cut-up mangoes in a food processor. Add sweetened condensed milk, coconut cream, rum or rum flavoring, and 2 tablespoons lime zest and lime juice. Cover and process until smooth; set aside. 

Place heavy cream in a large bowl. Use an electric mixer to beat cream to soft peaks (tips curl). Gently fold into mango mixture; fold in reserved chopped mango and 3/4 cup toasted coconut.

Spread mixture into an 8x8-inch baking dish. Cover and freeze 8 hours or overnight.

To serve, let stand at room temperature for 45 minutes. Scoop ice cream into cones or bowls. Garnish with additional lime zest and toasted coconut, if desired.