Vegan Mango Ice Cream
This Vegan Mango Ice Cream Recipe only has four ingredients. You can use fresh or frozen mango. It’s a dairy-free, delicious dessert that everyone loves! Make this recipe with or without 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 to help make the ice cream creamy.
In this recipe, I chose to use full-fat canned coconut milk for the ultimate mouthfeel.
I’m telling you, if you love mangoes, then you are going to love this delicious creamy frozen mango dessert (see my related recipe for Vitamix Mango Sorbet).
Why You Need This Recipe
- Make homemade mango ice cream with just a few ingredients.
- 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.
- Even if you’re on a vegan or dairy-free diet, you can still enjoy a frozen dessert that is super creamy and satisfying. There’s nothing like it on a hot summer day.
Vegan Mango Ice Cream 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. Mangos are always on my clean eating shopping list!
- And, I just adore their slight acidity paired with sweet maple syrup and creamy coconut milk. You can use canned coconut milk, coconut cream or homemade Vitamix coconut milk.
- Vanilla extract adds depth of flavor. This combination is a match made in heaven.
Be sure to see the full recipe card at the end of this post for the exact measurements!
Recipe Steps
You won’t believe how easy it is to make this easy ice cream recipe that is a healthy treat using simple ingredients.
Step One
The first step is to combine the frozen mango chunks in the base of a high-speed blender or food processor. Be sure to remove any mango skin if you’re using fresh sweet mango.
Please see the recipe card at the end of this post for the exact ingredients and measurements.
Step Two
Next, add the coconut milk, vanilla, and maple syrup.
Blend or process until fully combined.
Step Three
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 machine, 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 Four
After your mango ice cream has thickened and frozen, then you are ready to serve it.
Or, you can transfer it to a loaf pan and freeze it for an additional several hours to make it even colder.
I hope your family agrees that this is the best mango ice cream they’ve ever tried. You might also like my recipe for Vitamix Fruit Sorbet.
Recipe Tips
- 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. This will help keep the ice crystals from forming. After about four hours, your homemade ice cream should be ready to serve.
- If you prefer to use fresh mangos during mango season in this recipe, you’ll need enough to yield two cups of mango chunks. Once you blend the ripe mangoes with the coconut milk, you’ll need to chill the mango mixture for at least 30 minutes before churning.
Recipe FAQs
Yes, you can, but it will not be as rich and creamy.
It’s not ideal to 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.
Yes, you can. Try 5 pitted Medjool dates instead of maple syrup.
I think you could, but I have not tested using mango puree in this recipe.
I’m not sure! I follow a dairy-free diet so I have only made dairy-free ice creams from scratch. See my tips for starting a gluten-free and dairy-free diet.
More Dairy-Free 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 Peach Ice Cream
- Vitamix Ice Cream
- Mango Popsicles
And, don’t miss my round-ups of the best vegan ice cream recipes or vegan and gluten-free summer desserts!!!
I hope you make this recipe! If you do, please leave a comment and a starred review below.
And, consider following me on social media so we can stay connected. I’m on Facebook, Pinterest, Instagram, and YouTube!
Vegan Mango Ice Cream (4-Ingredients)
This Vegan Mango Coconut Ice Cream Recipe only has four ingredients. You can use fresh or frozen mango. It’s a dairy-free, delicious dessert that everyone loves! Make this recipe with or without an ice cream maker.
- Total Time: 45 minutes
- Yield: 6
Ingredients
- 1 13.5–ounce can full-fat coconut milk
- 1/2 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.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Ice Cream Maker
- Cuisine: Dairy-Free
- Diet: Vegan
Nutrition
- Serving Size: 1/2 cup
- Calories: 251
- Sugar: 23.4 g
- Sodium: 13.5 mg
- Fat: 16.3 g
- Saturated Fat: 14.3 g
- Carbohydrates: 28 g
- Fiber: 0.9 g
- Protein: 2 g
- Cholesterol: 0 mg
More Dairy-Free Desserts You Might Like
Don’t forget to join my newsletter list to get exclusive clean eating recipes and tips. The newsletter is 100% free with no spam; unsubscribe anytime.
About the Author: Carrie Forrest has a master’s degree in public health with a specialty in nutrition and is a certified holistic nutritionist. She is a top wellness and food blogger with over 5 million annual visitors to her site. Carrie has an incredible story of recovery from chronic illness and is passionate about helping other women transform their health. Send her a message through her contact form.
Hi, my dad ended up buying coconut kefir for this recipe. Do you know if it will work? Thanks!
I think it might make the recipe too sour.
Hi! Would this work if I make the coconut milk out of ‘creamed coconut’ (not tinned coconut cream)?
Do you mean using homemade coconut milk? Yes, it should work just fine! 🙂