How to make Gluten Free Coconut-Rum (or not) Mango Ice cream

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How to make Gluten Free Coconut-Rum (or not) Mango Ice cream

Summer time is coming and I am looking forward to bonfires, BBQs and Ice Cream with friends. I found this recipe for Coconut Rum Mango Ice Cream and decided to try it out! If you try it out please let me know!! I felt it would have all the fresh flavors of summer…and yes you can make it without the Rum. Our first batch was that way so our son could have some too! Here is how to make it!


  • 3 large ripe mangoes, pitted and peeled OR 3 cups of frozen Mangos thawed (16 oz bag typically has 3 cups)
  • 1 (14 oz) can Sweetened Condensed Milk
  • 1/2 cup canned unsweetened coconut cream – If you do not like Coconut or are allergic you can omit this
  • Zest of one lime plus additional for garnish
  • 2 tbsp fresh lime juice
  • 1 -1/2 cup Heavy Whipping Cream
  • Favorite Cone or Dish to serve it in

Optional ingredients (didn’t add them in the first batch and it tasted just fine!)

  • 3/4 cup Unsweetened Flaked coconut, toasted – I also omitted this as I am not fond of it. However it is easy to toast the flakes in the Micro Pro Grill for 3-5 minutes in grill mode if you wish to add it
  • 2 tbsp dark rum or 1 tbsp rum flavoring


  1. If using Fresh Mangos chop up into chunks each using the Universal Chef Knife and set them aside. If using frozen I’ve found a 16 oz bag thawed is 3 cups.
  2. Place the 2 of the 3 cups of Mango Chunks in to the Power Chef or SuperSonic Extra and add the sweetened condensed milk, coconut cream, rum or rum flavoring if desired. Took about 10 pulls to make it smooth.
  3. Using the All in one Mate zest the lime first into the All in One Mate using the Zester Attachment. THEN using the Juice Attachment the juice the lime into the zest to not miss out on any of that goodness add to the mixture. Cover and pull cord until smooth.
  4. In the Mix n Whip add the Heavy Whipping Cream. Beat using setting 1 of 2 until soft peaks form (the tips start to curl). It took about a minute to make the whipped cream. Gently add the Mango Mixture to this using a Silicone Spatula. Fold in the last cup of mango chunks and add the coconut if desired.
  5. Spread the mixture into a Freezer Mates Large Shallow container. Cover with the seal and freeze for 8 hours or over night
  6. Serve by letting stand at room temperature for 45 minutes. Scoop with the Tupperware Ice Cream Scoop into cones or your favorite dish.

We will be demonstrating this in our Food and Fun Group on Facebook on Tuesday June 1st at 7 pm! Let me know if you decide to join in on the fun!

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  • Power chef or SuperSonic Extra
  • Measuring Cups and Spoons
  • Micro Pitcher for liquid measurements
  • Micro Pro Grill for toasting the coconut
  • All in one Mate
  • Can Opener
  • Whip n Mix
  • Silicone Spatula
  • Freezer Mate Large Shallow
  • Ice Cream Scoop

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