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–+ servings
A spoon dipping into some vegan mango ice cream.

Mango Ice Cream

Gaby Dimova
This vegan mango ice cream is creamy, refreshing, and ready the moment it comes out of the blender. Made with just four simple ingredients and no ice cream maker required. As long as your mango is frozen, you're five minutes away from the best dairy-free frozen dessert of the summer.
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Prep Time 5 minutes
Freeze Mango 8 hours
Total Time 8 hours 5 minutes
Course Dessert
Cuisine American
Servings 4 servings
Calories 125 kcal

Ingredients
 
 

  • 2 large mangoes
  • ¼ cup coconut cream Note: to get coconut cream, refrigerate a can of full-fat coconut milk overnight and scoop out only the solid part that forms at the top.
  • 1 tablespoon maple syrup or agave
  • 1 splash fresh lemon juice

Instructions
 

  • Slice the mango and freeze it for 6+ hours OR use store-bought frozen mango.
  • If you are using a fresh mango, scoop out the mango skin to form a cup. Freeze the mango skin cup while also freezing the mango flesh.
  • To a blender, add the frozen mango, coconut cream, maple, and lemon juice and blend until super creamy and smooth.

Notes

  • Freeze mango in a single layer on a baking sheet before transferring to a bag to prevent clumping.
  • Don't over-blend — stop as soon as the mixture is smooth or it will melt into a smoothie.
  • Mango sweetness varies, so taste before serving and adjust sweetener as needed.
  • Use full-fat coconut cream only — scoop just the thick solid layer from the top of a chilled can.

Nutrition

Calories: 125kcalCarbohydrates: 20gProtein: 1gFat: 6gSaturated Fat: 5gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.4gSodium: 2mgPotassium: 234mgFiber: 2gSugar: 17gVitamin A: 1120IUVitamin C: 38mgCalcium: 19mgIron: 1mg
Keyword vegan mango ice cream
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