Going dairy-free doesn’t mean you have to give up ice cream! This Mango Ice Cream 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.
I originally posted this 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.
June is also National Mango Month and my friends at the National Mango Board asked if I would create a recipe highlighting this delicious, nutritious fruit. Of course, I said yes!
To help, I was sent a box with two varieties of mangoes, including the Ataulfos (yellow) and the Keith (red and greenish):
Mangoes have such a great nutritional profile that they can be considered a superfood, IMHO:
The yellow mangoes are known to be especially sweet and creamy:
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 4-ingredient mango ice cream recipe for summer:
This is such an easy recipe that highlights both the sweet natural flavor of the mango, highlighted with vanilla beans scraped from the pod:
The ingredients for this dairy-free mango ice cream 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 dairy-free ice cream that is perfect for celebrating summer and for a temporary reprieve from the heat:
My printable recipe: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.
- Serving Size: 1 cup
- Calories: 193
If you are interested in more dairy-free ice cream recipes, you can see more here!
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This is a sponsored conversation written by me on behalf of National Mango Board. The opinions and text are all mine.