Go Back

Mango, Coconut, and Lemongrass Soft Serve

Course Dessert
Cuisine Asian
Keyword ice cream
Total Time 2 hours 30 minutes
Servings 8
Author Cherry on My Sundae


  • 14 ounces coconut cream
  • 1 stalk lemongrass
  • 4 cups mango peeled, cut into medium-size chunks
  • ¼ cup honey
  • toasted coconut flakes


  • 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 ¼ 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.