How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Mango-Coconut-Saffron Ice Cream (No Egg)?

You need 8 ingredients. The key ingredients include: 12 ounces heavy cream, ½ cup sugar, 34-1 cup mango pulp or 34-1 cup mango puree, 1 (13 1/2 ounce) can coconut milk, and more.

Is Mango-Coconut-Saffron Ice Cream (No Egg) suitable as baking & desserts?

Yes, Mango-Coconut-Saffron Ice Cream (No Egg) falls under the Baking & Desserts category and is a great choice for this type of meal.

How do I store leftover Mango-Coconut-Saffron Ice Cream (No Egg)?

Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.

Mango-Coconut-Saffron Ice Cream (No Egg) Recipe

Name: Mango-Coconut-Saffron Ice Cream (No Egg)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 ounces heavy cream; ½ cup sugar; 34-1 cup mango pulp or 34-1 cup mango puree; 1 (13 1/2 ounce) can coconut milk; 2 tablespoons Malibu rum; 2 teaspoons vanilla extract; 3 -4 saffron threads (optional); ⅓ cup coconut, lightly toasted in a dry skillet or sauce pan (optional)

Bake this irresistible Mango-Coconut-Saffron Ice Cream (No Egg) at home. Made with heavy cream, sugar, mango and coconut milk. Easy step-by-step instruc…

This Mango-Coconut-Saffron Ice Cream (No Egg) relies on simple, everyday ingredients such as heavy cream, sugar, malibu rum and vanilla extract. It comes together quickly and makes 4 servings, at about 923 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

Whether you're rounding off a family dinner, bringing a treat to a gathering, or simply satisfying a sweet craving, this Mango-Coconut-Saffron Ice Cream (No Egg) delivers. Serve it warm or at room temperature, and add a scoop of ice cream or a spoonful of whipped cream for an extra-special finish.

Updated Jun 30, 2026

Serves 4 Baking & Desserts

Servings: persons

12 ounces heavy cream
½ cup sugar
34-1 cup mango pulp or 34-1 cup mango puree
1 (13 1/2 ounce) can coconut milk
2 tablespoons Malibu rum
2 teaspoons vanilla extract
3 -4 saffron threads (optional)
⅓ cup coconut, lightly toasted in a dry skillet or sauce pan (optional)

Frequently Asked Questions

Quick Info

Servings
4 servings
Calories
923 kcal
Category
Baking & Desserts

Eats Now Editorial Team

Recipe developed & tested in-house

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

Reviewed by the Eats Now Kitchen Team

More about our team →

Mango-Coconut-Saffron Ice Cream (No Egg)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions