Mango Coconut Ice Cream Recipe
This Vegan Mango Coconut Ice Cream Recipe only has four ingredients. It’s a dairy-free, delicious dessert that everyone loves!
If you’ve never made ice cream at home before, then it’s about time you started! It’s actually a very easy process, even if you don’t have an ice cream maker.
I took a vegan ice cream class years and years ago, and I’ve been making dairy-free frozen delights ever since. The key is to use a dairy-free base like soy milk or coconut milk. I don’t tolerate soy products that much anymore, so my preference now is to use coconut milk.
Then, you just choose the other ingredients based on whatever flavor of vegan ice cream you are making. In general, you will need about 2 cups of liquid as the base for most recipes. You’ll also likely need a sweetener and vanilla extract.
Ingredients
Yellow mangoes are known to be especially sweet and creamy. While I used frozen mangos in this recipe, you can use fresh mango too. You’ll need about two cups of fresh or frozen mango chunks.
Because of their high soluble fiber content, mangoes give an incredibly smooth texture to both smoothies and ice creams. And, I just adore their slight acidity paired with sweet maple syrup and creamy coconut milk. This combination is a match made in heaven.
Recipe Steps
Step One
You won’t believe how easy it is to make this easy ice cream recipe. The first step is to combine the frozen mango chunks in the base of a high-speed blender. Then, add the coconut milk, vanilla, and maple syrup.
Step Two
After you’ve blended together the ingredients, you’ll need to put them through an ice cream maker for about 30 minutes. If you don’t have an ice cream maker, you can use the freeze and stir method to create a creamy texture for your ice cream.
Either way, you’ll end up with a healthy vegan ice cream that is perfect for celebrating summer and for a temporary reprieve from the heat.
Step Three
After your mango ice cream has thickened and frozen, then you are ready to serve it. Or, you can freeze it for an additional several hours to make it even colder.
FAQs
Can I use light coconut milk for this recipe?
Yes, you can, but it will not be as rich and creamy.
Can I use almond milk instead of coconut milk for this homemade ice cream?
No, you can’t use almond milk for this recipe because there is not enough fat in almond milk. If you want a lighter ice cream recipe, you can use light coconut milk, though.
Can I sweeten this mango ice cream with dates instead of maple syrup?
Yes, you can. Try 5 pitted Medjool dates instead of maple syrup.
Other Healthy Frozen Dessert Recipes You Might Like
- Avocado Chocolate Ice Cream
- Mango Pineapple Banana Popsicles
- Vegan Pumpkin Pie Ice Cream
- Chocolate Peanut Butter Soft Serve
- Vegan Coconut Banana Ice Cream
- Vegan Peach Ice Cream
And, don’t miss my round-up of the best vegan ice cream recipes!!!
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Mango Coconut Ice Cream
- Prep Time: 15 mins
- Cook Time: 30 mins
- Total Time: 45 minutes
- Yield: 6 1x
- Diet: Vegan
Description
This Vegan Mango Coconut Ice Cream Recipe only has four ingredients. It’s a dairy-free, delicious dessert that everyone loves!
Ingredients
- 1 13.5-ounce can full-fat coconut milk
- ½ teaspoon of vanilla extract
- 2 cups frozen mango chunks
- 1/2 cup maple syrup
Instructions
- Combine the coconut milk, vanilla, mango chunks, and maple syrup in the base of a high-speed blender.
- Process on high for 20-30 seconds or until smooth.
- Pour the mixture into the base of an ice cream maker and freeze according to the manufacturer’s instructions. Or, if you don’t have an ice cream maker, then see the directions below*.
- Use a spatula to spoon out the ice cream and eat it immediately, or place it in a freezer-safe container and freeze for at least 30 minutes and up to 8 hours.
Notes
- Vegan ice cream tends to freeze very hard. So, if it is the freezer for more than a few hours, you might need to let it sit at room temperature for about 15 minutes to soften before serving.
- *If you don’t have an ice cream maker, then you can use the freezer method instead. Pour the mixture into a freezer-safe bowl and place the bowl in the freezer. Use a large fork to stir the mixture about 4 separate times, every 45 minutes. After about four hours, your homemade ice cream should be ready to serve.
- Category: Dessert
- Method: Ice Cream Maker
- Cuisine: Dairy-Free, Gluten-Free
Keywords: mango ice cream without cream, mango nice cream, mango coconut nice cream
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Wow, this looks so fresh and fun. I love that you add coconut milk to make it creamy.
I would recommend combining the ingredients in the blender, then chilling after, as blending them will heat them up.
★★★★★
Hi
How many ml does this recipe make?
Thanks
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This is one of my all-time favorite desserts, especially in warm weather. It’s soooo refreshing!
★★★★★
This worked really well with canned mango puree, too. Didn’t get overly hard in the feeezer, either.
That is so good to know! Thanks for sharing that tip!
Why won’t almond milk work in this recipe?
It will work, but it won’t taste like ice cream, it will taste like ice milk or a sorbet.
Thanks
Hi, You mentioned dates as sweetener. For whatever reason I have never been fond of maple syrup, wonders never ceases. Could, you tell me what I have to do with the dates before adding to other ingredients. Thanks, Pat
Hi Pat, you would just remove the pits from the dates and add them to the blender to blend up with the other ingredients. I would recommend using about 5-10 medjool dates as a sweetener instead of the maple syrup.