If you can’t find mango purée you can make your own from a super-ripe mango, or better still, from tinned Alphonso mango. Coconut Ice is a rare exception in the home-made sweet world, as it’s best a few days after you make it.
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Yields:
40
Prep Time:
20 mins
Total Time:
20 mins
Cal/Serv:
134
Ingredients
400 g vegan coconut condensed milk alternative
375 g icing sugar, sifted
375 g desiccated coconut
3 Tbsp. mango purée (we used Ella's Kitchen)
50 g dried mango, finely chopped
Orange food colouring gel, optional
Directions
Step 1Line the base and sides of a 20.5cm square tin with baking parchment.
Step 2In a large bowl, mix together the condensed milk alternative and 325g icing sugar, then stir in 350g of the coconut. Spoon 1⁄2 the mixture into the tin and press to level with damp hands.
Step 3To the remaining mixture, add the mango purée, chopped mango, remaining 50g icing sugar and a few drops orange food colouring (if using) and mix well. Add more colour, if needed, to dye to your desired shade. Spoon mango mixture into the tin and press on top of the white mixture, smoothing to level. Sprinkle over the remaining 25g coconut and press gently to stick.
Step 4Wrap tin in clingfilm or foil and leave to set overnight, then cut into squares.
TO STORE Keep squares or whole uncut slab in an airtight container at room temperature for up to 2 weeks. To gift, cut (if needed), then bag or box.
Per piece:
Calories: 134
Protein: 1g
Fat: 7g
Saturates: 5g
Carbs: 16g
Sugars: 16g
Fibre: 2g
64 homemade Christmas gifts to make for 2026, from biscuits to boozy liqueurs
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
