You only need 3 ingredients to make this creamy and delicious real-fruit Vegan Mango Ice Cream! This vegan ice cream is made using coconut milk and organic sugar. A delicious dessert, this mango ice cream is perfect to whip up and enjoy after a long day.
If you are a fan of mangos, consider making yourself a batch of this simple mango dessert. This dessert has such a creamy texture that it literally melts away in your mouth! You can have this ice cream whipped up and in the freezer in 30 minutes, no ice cream churner required.
Top off your fresh mango ice cream with some homemade magic shell or serve it alongside some tasty Vegan Vanilla Cake. If you want to get really creative, you can use it to make some homemade ice cream sandwiches!
How to Make Vegan Mango Ice Cream
- Start by adding your mangos to the food processor. Mix until smooth.
- Add mango and sugar to a pot on the stove and simmer.
- Once a thick jam-like texture, place mixture back into the food processor and blend with coconut milk.
- Pour mixture into freezer-friendly container, and freeze until hardened.
- Scoop and enjoy!
Tips & Tricks for Vegan Mango Ice Cream
I recommend using a food processor to make this ice cream. You can also try using a high powered blender, but it has to be good quality. I prefer using a food processor because it mixes your ingredients to create that ultra creamy ice cream texture!
When you are cooking, make sure to stir the mango mixture frequently. Because this mixture has a lot of sugar, it will burn if you let it sit without stirring.
You can buy special containers for no-churn ice cream. Or you can just use a regular loaf pan! Just cover the pan with two layers of aluminum foil to keep it from getting freezer burned.
Variations to Vegan Mango Ice Cream
Consider mixing in some unsweetened coconut flakes, chopped nuts, or even mini pieces of white chocolate! Just add the mix-ins to your ice cream right before you pour the mixture into your freezer container.
If you don’t want to use organic sugar, you can use agave or maple syrup instead. Either option will still sweeten the ice cream without using classic sugar. No matter what kind of sweetener you use, you will still cook your ice cream the same.
Fresh vs Frozen
You can use fresh or frozen mango for this recipe. You can choose which kind of mango you want to use—this ice cream recipe will work either way!
Try mixing in some raspberries, strawberries, or other fruit for added flavor. I love a good mango kiwi ice cream!
Vegan Mango Ice Cream FAQs
How long does it take for this ice cream to freeze?
You ice cream will take around 4-6 hours to completely freeze. Or, if you can, just make it the night before you want to eat it! Your ice cream will have a softer texture when you pour it into the pan, but it will firm up in the freezer.
Why is my ice cream hard to scoop?
No-churn ice cream can be harder to scoop than regular ice cream. When you want to eat some no-churn, let it sit on the counter for 5–10 minutes first. This will soften the ice cream enough to make scooping easier.
Alternatively, you can soak your ice cream scoop in really hot water. Then let the excess water drip off and scoop your ice cream!
How long can I store this vegan ice cream?
You can store your ice cream in the freezer for up to 2–3 months. This ice cream is best eaten sooner than later, as ice crystals can begin to form and alter the flavor. You need to keep your ice cream in a really airtight container to prevent too many ice crystals.
Vegan Mango Ice Cream
You only need 3 ingredients to make this creamy and delicious real-fruit Vegan Mango Ice Cream. It’s the perfect summer treat!
Servings: 6 serving cups
- 2 cups mango cubed, fresh or frozen
- ¼ cup organic sugar optional
- 2 cups coconut milk full fat
Place cubed mangos in a food processor.
Process the mangos until smooth
Mix the mango puree and sugar in a small saucepan and simmer for about 10 minutes, or until thickened into a jam-like consistency. Stir frequently.
Pour the mango mixture back into the food processor (or blender). Add the coconut milk and process until smooth.
Transfer ice cream mixture into a freezer-safe container and cover.
Freeze for at least 4 hours before serving.
- Simmer the mango puree on a low heat to avoid burning.
- Allow the finished ice cream to sit at room temperature for about 10 minutes before trying to scoop. This will help soften the ice cream slightly.
- You can replace the sugar in this recipe with a bit of maple syrup or agave if you prefer.
- You can use fresh or frozen mango chunks.
Calories: 214kcal | Carbohydrates: 19g | Protein: 2g | Fat: 16g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 10mg | Potassium: 258mg | Fiber: 1g | Sugar: 16g | Vitamin A: 595IU | Vitamin C: 21mg | Calcium: 20mg | Iron: 3mg