This Mango Coconut Felato is a tropical, dairy-free frozen dessert made with fresh mango purée, Thai coconut cream, blue agave, and a splash of lime and vanilla (or rum). If you're looking for a mango coconut Ninja Creami recipe, this version will satisfy your cravings.
Inspired by the creamy texture of Italian gelato and blended with Caribbean flavors, it’s the perfect Ninja Creami treat for summer or anytime you’re dreaming of a cool getaway. Smooth, fruity, and naturally vegan, this recipe yields two pints of tropical paradise in a bowl.
Table of Contents
Jump to:
- What Is Felato?
- Why You’ll Love This Recipe
- Love at First Taste
- So What Exactly Is Gelato?
- What Makes Felato Different?
- Ingredients with Steps
- Culinary Glossary
- Instructions with Pictures
- Equipment
- Kitchen Must-Haves Reviews
- Storage
- Substitutions
- 5 Cooking Tips
- Frequently Asked Questions
- Sweet Recipes
- Spicy Recipes
- 📖 Recipe
- Subscribe to the YouTube Channel
- Have a Comment or Question?
What Is Felato?
You’ve heard of gelato. You’ve heard of sorbet. But what happens when you blend tropical fruits, coconut cream, and a little culinary rebellion in your Ninja Creami?
Introducing: Felato, my personal twist on dairy-free frozen desserts. It’s creamy like gelato, refreshing like sorbet, and full of bold Caribbean flavor. Think of it as the lovechild of a tropical vacation and your freezer.
Why You’ll Love This Recipe
- Naturally sweetened with blue agave
- Dairy-free & vegan-friendly
- Only 6 ingredients—no weird thickeners or gums
- Bright, fruity, and tropical with a velvety texture
- Ninja Creami compatible (but works with other freeze-then-churn methods too)
Love at First Taste
I still remember the exact moment I fell head over heels for gelato. I was in Paris, wandering the streets with no real plan, just letting the city pull me wherever it wanted. It was a warm afternoon when I spotted a tiny gelateria tucked between two cafés.
I ordered a scoop of pistachio, and the first bite literally stopped me in my tracks. It was so smooth, rich, and nutty, like velvet on my tongue. That moment felt like pure paradise. I think about that scoop of gelato all the time, and ever since, I’ve been chasing that feeling in my own kitchen.
I may not be back in Paris (yet), but with the right ingredients and a little creative spirit, I’m determined to recreate that dreamy texture at home, just with a tropical twist.
So What Exactly Is Gelato?
Gelato, Italy’s luxurious answer to ice cream, dates back to the Renaissance when chefs in Florence and Sicily began refining frozen desserts for royal courts. Unlike American ice cream, gelato is churned at a slower speed, introducing less air (called overrun), which gives it that dense, silky texture people love.
Traditionally made with milk instead of cream and served at a slightly warmer temperature, gelato delivers a more intense flavor experience, and less fat means less masking of the ingredients.
From pistachio in the piazzas of Rome to stracciatella on cobbled Venetian streets, gelato has earned its place as a creamy indulgence that’s not just a treat, it’s a cultural moment in every scoop. No wonder people around the world crave its richness, smoothness, and that slow-melting, full-bodied mouthfeel.
What Makes Felato Different?
Felato isn’t just a made-up name—it’s a made-for-you frozen experience. Born in my South Florida kitchen, felato celebrates tropical ingredients and bold flavor without dairy or fillers.
Whether you’re dairy-free, vegan, or just obsessed with mangos (hi, it’s me), felato brings the heat… then cools you right off.
Recommended Reads
- Papaya Rum Coconut Ninja CREAMi
- Mango Cookies and Cream No-Churn Ice Cream
- Easy Peanut Chocolate Caramel Candy Bar No-Churn Ice Cream
- Frozen Watermelon Lemonade
- Homemade Cholula Green Chili Sour Cream Sauce
Ingredients with Steps
To make this creamy mango coconut felato, start by blending 3¼ cups of fresh mango purée (or use diced mango or mango pieces) with ⅔ cup Thai coconut cream, 3 tablespoons of blue agave syrup, 1 tablespoon of lime juice or 1 teaspoon of zest, 1 teaspoon of vanilla extract or 2 teaspoons of rum, and ¼ teaspoon of salt.
Blend until completely smooth. Pour the mixture into an empty Creami pint container, being careful not to exceed the max fill line. Place the storage lid on top and freeze flat for at least 24 hours. Once frozen solid, remove the lid and place the pint into the outer bowl, then attach the outer bowl lid.
Insert the bowl assembly onto the motor base, secure the lid assembly, and select the Gelato setting on your Ninja Creami. If the texture is crumbly after the first spin, use the re-spin option.
For best results, share with fellow members of the Ninja Creami community—or just enjoy both pints yourself!
Culinary Glossary
This section concisely defines key ingredients and techniques related to this mango coconut Ninja Creami recipe post to enhance understanding and improve cooking skills.
- Mango Purée – Smoothly blended mango made from ripe mango pieces or diced mango and used as the fruity base for frozen desserts like sorbets and felato.
- Coconut Cream – The thick, rich part of coconut milk with higher fat content. Adds creaminess and body to dairy-free frozen treats. Not to be confused with coconut milk or cream of coconut.
- Agave Syrup – A natural sweetener derived from the agave plant. It’s thinner than honey and has a mild, neutral sweetness that dissolves easily into cold or frozen mixtures.
- Lime Zest – The bright green outer peel of the lime, finely grated. It holds aromatic oils that add fresh, citrusy flavor without extra liquid.
- Vanilla Extract – A concentrated liquid made by soaking vanilla beans in alcohol. Enhances the overall flavor and adds a warm, sweet depth.
- Outer Bowl Assembly – The part of the Ninja Creami machine that holds the pint. It includes the outer bowl, outer bowl lid, and motor base interface.
- Re-Spin – A Ninja Creami setting used after the first spin if your frozen dessert turns out crumbly. It helps achieve a smoother, creamier texture.
- Max Fill Line – The highest level you can safely fill a Ninja Creami pint before freezing. Going past this line can affect spinning performance and texture.
- Freezer-Safe Container – A container that’s safe to store food in sub-zero temperatures without cracking or leaching. Ninja Creami pints are designed specifically for this.
- Dairy-Free Gelato – A creamy frozen dessert similar to traditional Italian gelato, but made without milk or cream. Often uses plant-based fats like coconut cream.
Instructions with Pictures
Follow the instructions and cooking tips below using the step-by-step picture guide.
Start with fresh mango chunks, make sure they’re ripe and sweet.
Blend mango into a smooth purée using a KitchenAid mixer, blender, or food processor.
Add coconut cream, agave syrup, lime juice, vanilla, and salt to the purée.
Blend everything until silky smooth and fully combined.
Don't worry; it is going to be more like pulp if you puree it at home yourself in a KitchenAid mixer; the Ninja Creami's blade will ensure it's smooth.
Pour the mixture into an empty Creami pint container, don’t pass the max fill line.
Place the storage lid on and freeze flat for at least 24 hours.
Insert frozen pint into outer bowl, secure outer bowl lid, and place bowl assembly onto the motor base.
Spin using the Gelato setting.
If crumbly, re-spin.
Scoop, garnish with lime zest, and serve immediately!
Serve in your favorite bowl or even a whisky glass like how I did, garnished with lime zest and sliced fresh limes.
Equipment
- Ninja Creami Machine - Don't have one? Use a high-speed blender + loaf pan method, or churn the frozen base in a traditional ice cream maker.
- 2 Ninja Creami Pint Containers - Since this makes enough for two pints, just divide evenly in each.
- KitchenAid Mixer - You can use a blender or a food processor. Or use a whisk and mixing bowl (if using pre-puréed mango), or an immersion blender for small-batch mixing.
- Flexible Spatula or Spoon - To transfer and level out the mixture in your pints. Or use a silicone bowl scraper or a large spoon.
- Citrus Juicer - Or use your hands to squeeze the juice. Be careful of seeds.
- Microplane Zester - For zesting the lime. Or use a vegetable peeler + knife for zest in a pinch.
Kitchen Must-Haves Reviews
Find a collection of my reviews of kitchen equipment for this mango coconut Ninja Creami recipe that I have purchased or recommend. Kitchen Must-Haves - Find other tools I use here.
Rating: ⭐⭐⭐⭐⭐
Review: I’ve used professional-grade ice cream machines during my time working at the W Hotel, and the Ninja Creami honestly reminds me of that same level of power, just in a much smaller, countertop-friendly form. Yes, it’s definitely loud, but it does exactly what it’s supposed to do: turn a rock-solid block of frozen ingredients into silky, scoopable deliciousness. What I love most is the freedom to create your own recipes at home, but fair warning—if you're going to experiment, you really need to understand the purpose behind each ingredient. Balance is everything when it comes to texture and flavor, and the Creami gives you the tools to master it with a little patience and creativity.
Rating: ⭐⭐⭐⭐⭐
Review: I’ve had my KitchenAid Artisan Stand Mixer for over a decade, and it’s still going strong. This thing is truly built to last. Whether I’m kneading dough, whipping egg whites, or blending a batch of felato base, it handles everything effortlessly. What makes it essential in my kitchen isn’t just the motor power or durability, it’s the versatility. With so many available attachments (like the pasta roller, food grinder, and slicer/shredder), it’s more like a multifunctional kitchen hub than just a mixer. If you're serious about cooking or baking, this is an investment that will earn its keep over and over again. Highly recommend.
My Rating: ⭐⭐⭐⭐⭐
My Review: I've currently switched to the ThermoWorks Hi-Temp Silicone Spatula, and it's been great. The fact that it's all silicone makes it easy just to throw it in the dishwasher and ensures that it will last a long time. It is well made, and the tip is super thin, which is great for scraping; at first, I was afraid it would crack, however it has not yet. Just be careful with it around blades. I made this mistake and have a little snip on mine, but it has not cracked around it. So it's still holding well.
My Rating: ⭐⭐⭐⭐⭐
Purchased: 06/30/22
Update: 08/19/24
My Review: This lemon squeezer is still working great. Lemons are so big now! This larger squeezer is really helpful. When they designed this tool, they thought of everything! It's definitely a must-have. It easily fits extra large lemons, collects the seeds, and has a strainer and spout for pouring out the juice! You can quickly squeeze multiple lemons while preserving the juice in its reservoir. Preparing for my Frozen Watermelon Lemonade recipe was a breeze. It's very convenient, and there are fewer materials to clean afterward.
My Rating: ⭐⭐⭐⭐⭐
Purchased: OMG, Summer of 2006!
Update: 08/19/24
My Review: Over the past decade, this Microplane has been and still is my favorite! My replacement was once when someone came to borrow it in the kitchen and left it next to an open flame at the Ritz! And it scorched the metal. Honestly, it worked great, but I was young and concerned about aesthetics. Go figure! This was a professional kitchen staple. You can use it to enhance the citrus flavor and presentation of foods, from pureed soups to beautiful French custards, just like my Spicy Green Kale Lentil Soup, which has a delicious lemon broth. It’s the original, and it’s my must-have go-to item.
Storage
After spinning your Mango Coconut Felato in the Ninja Creami, you can either enjoy it immediately or refreeze it for later.
To Store in the Creami Pint:
Smooth the surface and place the storage lid back on the pint container. Store it in the coldest part of your freezer for up to 2 weeks for the best texture and flavor.
Before Re-Serving:
If the felato has been frozen solid, let it sit at room temperature for 10–15 minutes to soften slightly, then re-spin using the Lite Ice Cream or Re-Spin function. You can also add 1 tablespoon of coconut cream to the center before re-spinning for extra creaminess.
Avoid Re-Freezing After Re-Spinning Multiple Times:
For the best quality, try to re-spin only once or twice. Repeated thawing and freezing can affect the texture.
Substitutions
Dairy-Free
- Yay! This recipe is dairy-free!
Gluten-Free
- Bonus! This recipe is also gluten-free.
Vegetarian
- Triple Threat! This recipe is also vegetarian.
Convenience
- Fresh Mango Purée - Frozen mango pieces (thawed), canned unsweetened mango pulp, or peaches for a different flavor.
- Thai Coconut Cream - Full-fat canned coconut milk (chilled and use only the cream), cashew cream, or oat-based creamer for a lighter option.
- Blue Agave Syrup - Maple syrup, honey (if not vegan), coconut nectar, or simple syrup.
- Lime Juice or Zest - Lemon juice, orange juice, or a splash of tamarind concentrate for tartness.
- Vanilla Extract or Rum - Almond extract, coconut extract, or leave it out for a more pure mango-coconut flavor.
Rating: ⭐⭐⭐⭐⭐
Review: If you're looking for real-deal Thai coconut cream, Aroy-D Coconut Cream is it—no fillers, no gums, no games. A lot of products on the shelf might say "Thai" on the label, but that doesn’t mean they’re authentically Thai or even close to what’s used in actual Thai and Caribbean kitchens. People lie on labels—this one doesn’t. Aroy-D delivers a thick, velvety coconut cream with clean flavor and just one ingredient: coconut. It's perfect for recipes like my Mango Coconut Felato, and works beautifully in both savory and sweet dishes. I highly recommend it if you want rich texture and true coconut taste without the processed aftertaste you get from canned brands loaded with additives.
5 Cooking Tips
Cook's Notebook is your Cooking Tips Resource Guide. Become a better home cook with tips to help you create this mango coconut Ninja Creami recipe more efficiently.
- Use very ripe mangoes for purée—riper fruit means more natural sweetness and a smoother texture without needing extra sugar.
- Blend thoroughly until your base is silky smooth. Any unblended fibers or chunks may result in icy or uneven texture when spun.
- Don’t overfill the pint containers—always respect the max fill line, or you’ll risk overflow during the spin cycle.
- Let the pint sit at room temperature for 5–10 minutes before spinning if it’s been frozen for a long time. This helps protect the blade and improves the texture.
- Label and date your pints if prepping ahead. Felato can last up to two weeks in the freezer, but re-spinning with a splash of coconut cream revives the creaminess every time.
Frequently Asked Questions
Here, you will find a list of common questions that I have answered. If you have questions, please write them in the comment section below.
Yes! Just choose unsweetened canned mango pulp and adjust the agave to taste.
Coconut cream is thicker and richer, perfect for a creamy texture. Don’t substitute with light coconut milk.
You can freeze the mixture and churn it in a traditional ice cream maker, or freeze it in a loaf pan and blend it in a high-speed blender until it is smooth.
Not exactly. Gelato is dairy-based and churned differently, but this felato mimics that rich, smooth texture using plant-based ingredients.
Up to 2 weeks in the freezer. For best texture, re-spin with a splash of coconut cream before serving.
Sweet Recipes
Looking for other sweet recipes like mango coconut Ninja Creami recipe? Try these:
- Easy Air Fryer S'mores Chocolate Chip Cookies
- Easy Peanut Chocolate Caramel Candy Bar No-Churn Ice Cream
- Mango Cookies and Cream No-Churn Ice Cream
- Strawberry and Banana Shortcake
Spicy Recipes
Looking for spicy recipes to accommodate this treat? Try these:
- Jerk Fajita Trio: 3 Must-Try Recipes for a Spicy Weeknight Cook-Up
- Air Fryer Chicken and Pork Belly Tacos | Easy & Crispy
- Homemade Cholula Green Chili Sour Cream Sauce
- Homemade Pico de Gallo | Fresh Salsa in 10 Minutes
📖 Recipe
Tropical Mango Coconut Felato (Dairy-Free Gelato-Style Treat)
Ingredients
- 3 ¼ cups fresh mango purée (rom ripe mangoes
- ¾ cup Thai coconut cream
- 3 tablespoons blue agave syrup adjust to taste
- 1 lime for juice and zest
- 1 teaspoon pure vanilla extract or 2 teaspoon dark rum ( I used both, totally 1 tsp)
- ¼ teaspoon kosher salt (just a pinch)
Equipment
- KitchenAid Stand Mixer Blender or Food Processor
- Silicone Spatula or spoon
- Microplane Zester
Instructions
- In a mixing bowl or blender, combine all ingredients until smooth and creamy.
- Divide the mixture between two Ninja Creami pints, filling each to the max fill line.
- Freeze flat for 24 hours.
- Spin each pint using the Lite Ice Cream or Sorbet function. If crumbly, re-spin or add 1 tablespoon coconut cream to the center and spin again.
Notes
Recommendations
I highly recommend using the Aroy-D Coconut Cream. It's high-quality from a trusted Thai brand.Servings
The original recipe will make 2 pints, and that's about 8 small servings or 4 generous ones. And remember, each serving is about ½ cup if you’re sharing modestly, or 1 cup if you’re going full-on tropical indulgence. Enjoy!Preparation
Blending everything before freezing will help give this the creamiest texture. The coconut cream gives it that luxurious gelato mouthfeel—no milk needed!Optional Toppings
- Toasted coconut flakes
- Lime zest
- Chopped pineapple or mango
- Crushed graham crackers
- Tajín or chili-lime seasoning (for a sweet-heat contrast)
Nutrition
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Chef Maika Frederic
Chef and Educator
Haitian-American chef and educator Maika Frederic blends bold flavors with approachable recipes. With a background in both professional kitchens, classrooms, and children therapy—as a trained chef, former teacher and technician—she brings a thoughtful, inclusive touch to every dish. Through her platform, Just Maika Cooking, she shares diverse meals and practical tips to empower home cooks of all ages and levels.
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