Celebrate Songkran With A Thai-Inspired Coconut & Mango Ice Cream

Celebrate Songkran with a Thai-inspired coconut & mango ice cream. Light, creamy, and tropical – the perfect frozen treat for Thai New Year festivities!

A light, tropical twist to welcome the Thai New Year.

As someone who absolutely loves Thai food – the balance of sweet, salty, sour and spice – I’ve always been drawn to its fragrant herbs, creamy coconut milk, and light yet vibrant ingredients.

Whether it’s a flavour-packed pad Thai or a soothing bowl of Tom Kha, there’s a brightness to Thai cuisine that never fails to satisfy.

So when Songkran – the Thai New Year – rolls around in April, it feels like the perfect time to celebrate those delicate, refreshing flavours in ice cream form. And let’s be honest, who wouldn’t love a cooling, tropical ice cream to mark the start of a new year?

In this article, we’ll share a little about the Songkran celebration, explore the iconic flavours of Thailand, and show you how to bring them together in a creamy, delicious Thai-inspired mango and coconut ice cream. We’ll also share ideas for toppings, how to adapt the recipe for dairy-free or vegan needs, and a step-by-step recipe you can scoop with pride.

If you’d like to go straight to our recipe and step-by-step guide, please use the following link, or read along to find out more.

What is Songkran?

Songkran is the Thai New Year festival, celebrated each year from 13–15 April. It’s a time of renewal, reflection, and serious celebration.

Rooted in Buddhist tradition, Songkran is marked by family gatherings, merit-making at temples, and most famously — joyful water fights in the streets.

The act of splashing water symbolises the washing away of bad luck and negativity, welcoming in blessings for the year ahead.

It’s a time of fun, togetherness, and cooling off in the heat, making it a brilliant time for frozen treats with a Thai twist!

Flavours of Thailand – Light, Fragrant, and Full of Life

Thai cuisine is famous for its ability to balance complex flavours with lightness and harmony. Here are just a few elements that make it so delicious — and perfect for ice cream:

✅ Coconut Milk – Rich, creamy, and naturally sweet
✅ Mango – Ripe, juicy, tropical goodness
✅ Lemongrass – Citrusy and herbal
✅ Lime – Fresh and zesty
✅ Palm Sugar – Warm, caramelised sweetness
✅ Thai Basil or Kaffir Lime – Delicate and aromatic
✅ Sticky Rice – Adds chew and comfort to fruity desserts

These ingredients don’t just work in savoury dishes. They lend themselves beautifully to ice cream, especially when paired with creamy bases and refreshing fruit.

Thai-Inspired Ice Cream Flavours to Try

If you’re inspired to keep exploring beyond the recipe we’ll share with you, there are so many flavour combinations that you could try. Here are just a few;

• Mango Sticky Rice – Coconut cream, mango purée, and chewy sticky rice
• Lemongrass & Lime – Light and zesty, perfect as a sorbet or dairy-free ice cream
• Thai Iced Tea & Chocolate Chip – A twist on the iconic orange-hued tea
• Coconut Rose – Floral, subtle and elegant
• Tamarind Caramel & Toasted Coconut – Sweet, sour, and nutty

All of these are beautiful examples of Thai-inspired flavour pairings – light, fragrant, and full of contrast.

In this article, we’re celebrating one of the most beloved tropical combinations – mango and coconut – in a smooth, creamy ice cream that captures the spirit of Songkran in every scoop.

Here’s how you can make your own at home.

Thai-Inspired Mango & Coconut Ice Cream Recipe

(Prep Time: 10 minutes (plus chilling), Churn Time: 25 minutes, Freeze Time: 4–6 hours)

Ingredients (Serves 6–8)

• 400ml full-fat coconut milk
• 250ml double cream
• 150g fresh or frozen ripe mango (peeled and diced)
• 80g caster sugar (or use palm sugar for an authentic depth)
• Juice of ½ lime
• 1 tsp vanilla extract (optional)
• Pinch of sea salt

Optional Additions:

• 1 tbsp desiccated coconut (for texture)
• ½ tsp finely grated lime zest
• A few drops of rosewater (floral note)

Method

1. Blend the fruit: In a blender or food processor, blitz the mango, sugar, lime juice and coconut milk until completely smooth.
2. Add cream and flavour: Stir in the double cream, vanilla, salt, and any optional additions like lime zest or rosewater. Mix until fully combined.
3. Chill the base: Cover and chill the mixture in the fridge for at least 2–3 hours, or overnight for best results.
4. Churn the ice cream: Pour the chilled mixture into your ice cream maker and churn according to the manufacturer’s instructions (usually around 20–25 minutes).
5. Freeze and firm up: Transfer to a freezer-safe container, cover, and freeze for 4–6 hours, or until scoopable.

Nutritional Information (Per 100g serving)

• Calories: ~195 kcal | Fat: 15g | Carbohydrates: 14g | Sugars: 11g | Protein: 1.8g | Salt: 0.1g

(Approximate values – may vary depending on ingredients)

👉🏽 Note: If you don’t have an ice cream maker, you can still make this recipe;

Simply pour your ice cream mixture into a freezer-safe container and freeze. Every 30 minutes, stir the mixture vigorously with a fork to break up ice crystals, repeating this process for about 3-4 hours or until the ice cream is firm. Please also check out our post – How to Make Homemade Ice Cream: Without an Ice Cream Maker – to learn more.

Topping Ideas for Extra Wow

• Toasted coconut flakes
• Crushed sesame brittle or peanuts
• Sticky rice pearls (yes, really!)
• Mango chunks & mint leaves
• A drizzle of palm sugar syrup or lime glaze
• Edible flowers for that Songkran flourish

Vegan / Dairy-Free Adaptation

This ice cream is already well on its way to being dairy-free, thanks to the use of creamy coconut milk — a staple in many Thai desserts.

To make it fully plant-based, simply swap the condensed milk for a vegan-friendly alternative, such as:

✅ Sweetened condensed coconut milk (readily available in health food stores or online)
✅ A homemade version made by gently simmering coconut milk with a touch of maple syrup or agave until thickened

If you’re using a recipe that calls for cream or whole milk, you can substitute with extra coconut cream for richness, or a blend of coconut and oat milk to keep the texture smooth and scoopable.

And for those adding toppings, stick to fruit, toasted coconut, or vegan-friendly nut brittle to keep it delicious and inclusive for everyone at the table.

👉🏽 This adaptation retains all the lush, tropical flavour — without the dairy — making it a perfect treat for mixed-diet households or plant-based celebrations.

💡 Quick Tip:
For an ultra-creamy vegan ice cream, chill your coconut milk overnight and use only the thick cream from the top of the can. This gives your base that rich, scoopable texture — no dairy required!

The Final Scoop

Whether you’re marking Songkran itself or simply love the gentle, joyful flavours of Thai cuisine, our coconut and mango ice cream is a gorgeous, easy way to bring something new and celebratory to the table.

It’s naturally gluten-free, easy to adapt, and perfect for sharing — whether it’s with friends, family, or just a moment of sunshine on your own.

👉🏽 Will you be trying our Thai-Inspired Mango & Coconut Ice Cream? Or do you have another Thai-inspired frozen treat idea in mind? We’d love to hear your thoughts in the comments!

👉🏽 If you love Thai-inspired flavours and fancy something with a little kick, be sure to check out our Homemade Mango Chilli Sorbet – naturally vegan, dairy-free, and bursting with bold, tropical heat.

We hope you’ve enjoyed this article – Celebrate Songkran with a Thai-Inspired Coconut & Mango Ice Cream – and that it’s inspired you to explore more global flavours in your frozen creations.

Wishing all our readers a very Happy Songkran Celebration for the Thai New Year!

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