This Easy Mango Vegan Ice Cream Recipe is made using coconut milk and fresh or frozen mango. It’s a healthy and super delicious dessert that everyone will love.
Going dairy-free doesn’t mean you have to give up ice cream. I’ll show you how easy it is to make homemade vegan mango ice cream in this post.
Mango Vegan Ice Cream Recipe
I originally posted this vegan ice cream recipe last summer, but I’ve updated it based on the heat wave we’ve been having here in California. Because, heat wave means ice cream, right? You know me, though, I had to make a dairy-free version with a healthy twist. I started with fresh mangos (you can use frozen mango chunks, too).
Vegan Ice Cream Ingredients
Yellow mangoes are known to be especially sweet and creamy. While I used fresh mangos in this vegan ice cream, you can use frozen mango chunks too.
Because of their high soluble fiber content, mangoes give an incredibly smooth texture to dairy-free smoothies and ice creams.
So, while you can certainly eat mangoes out of hand for a healthy snack or dessert option (click here to learn how to cut a mango), I thought it would be fun to create an easy four-ingredient mango vegan ice cream recipe for summer.
All you need are mango chunks (fresh or frozen), coconut milk, maple syrup, and vanilla. That’s it!
This is such an easy vegan ice cream recipe that highlights both the sweet natural flavor of the mango, highlighted with vanilla beans scraped from the pod. If you don’t have a fresh vanilla pod, you can also use vanilla extract.
How to Make Dairy-Free Mango Ice Cream
The ingredients for this vegan ice cream recipe just get blended together and then put through an ice cream maker (alternatively, you can use the freeze and stir method to create a creamy texture without an ice cream maker).
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.
How to Make Mango Vegan Ice Cream:
Here’s my printable recipe for this Vegan Mango Ice Cream:Print
Going dairy-free doesn’t mean you have to give up ice cream! This version is made using coconut milk, with fresh or frozen mango chunks, and maple syrup to sweeten. This is a healthy and refreshing dessert that everyone will love.
- 1 13.5-ounce can full-fat coconut milk (with BPA-free lining and no additives, preferably)
- seeds from one fresh vanilla pod (or, ½ teaspoon of vanilla extract)
- 2 ripe mangos, peeled with the pit removed
- ¼ cup maple syrup
- Place the can of coconut milk in the refrigerator until chilled thoroughly.Combine coconut milk, vanilla, mango, and maple syrup in a blender and process until smooth.
- Pour the mixture into the base of an ice cream maker and freeze according to the manufacturer’s instructions.
If you are interested in more dairy-free and vegan ice cream recipes, you might like:
Be sure to pin this dairy-free mango ice cream recipe to save it for later:
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