5 from 4 votes
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Rachel Steenland is a vegan blogger and recipe developer who is on a mission to shake up the world through the power of plants, by sharing tasty and easy 100% plant-based recipes to resources to help you live a vegan lifestyle. In this article, she shares her recipe for Mango Ice Cream.

mango ice cream

Vegan & Only 3-Ingredients!

This mango ice cream recipe ticks all the boxes for a tasty, low-effort treat. The beauty of the recipe is it only uses 3 ingredients (yes, really!) and you don’t need a fancy ice cream maker to prepare it. The light, silky texture is created using a high-powered blender, and coconut cream adds a luxurious creaminess.
Mango is the star ingredient of this ice cream recipe, and although it doesn’t matter whether you use fresh or frozen, the best results are achieved with super ripe, juicy fruit.

Ingredients You’ll Need

mango ice cream
  • Mango
  • Coconut condensed milk
  • Coconut cream
  • 1 lime (optional)

How To Make This Mango Ice Cream

Step 1: Blend Mango and Coconut Cream

  1. Into a high-powered blender had the mango cubes and coconut condensed milk. Blitz on high until the mango is smooth and creamy.
  2. Next open the can of coconut cream that you’ve had in the fridge overnight. To easily access the coconut cream, turn the can upside down drain off the clear liquid (save for another use, such as a smoothie!), and scoop the thick coconut cream into the blender. If using, add the lime juice. Blitz the ingredients on high for about 1 minute until everything is super smooth and becomes light and airy.

Step 2: Chilling and Serving

  1. Pour the mango ice cream mixture into a loaf tin (line with parchment paper, if desired), cover, and store in the freezer overnight or for at least 8 hours. Halfway through, lightly stir the mango ice cream to break up any ice crystals that may be forming (this step is optional but recommended).
  2. Before serving, remove the mango ice cream from the freezer and allow it to soften up for about 10 minutes. Scoop into small bowls or sugar cones, add any toppings you like, and enjoy!

Mango Ice Cream – Recipe Card

Mango Ice Cream

5 from 4 votes
Enjoy Vegan 3-Ingredient Mango Ice Cream - a simple, creamy delight! Blend ripe mango, coconut condensed milk, and chilled coconut cream for a silky treat. Freeze, scoop, and top to taste. No fancy equipment is needed. Store in the freezer for up to a month.
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Prep Time: 15 minutes
Author: Rachel Steenland

Ingredients

  • 1 lb / 455 grams mango fresh or frozen, chopped into cubes
  • 1 can 11.5 fl oz / 340ml coconut condensed milk
  • 1 can 13.5 fl oz / 400ml coconut cream, placed in the fridge overnight (see Notes)
  • Juice of 1 lime optional

To serve

  • Mango slices
  • Lime wedges
  • Coconut shreds
  • Sprinkles

Instructions

  • Into a high-powered blender had the mango cubes and coconut condensed milk. Blitz on high until the mango is smooth and creamy.
  • Next open the can of coconut cream that you’ve had in the fridge overnight. To easily access the coconut cream, turn the can upside down drain off the clear liquid (save for another use, such as a smoothie!), and scoop the thick coconut cream into the blender. If using, add the lime juice. Blitz the ingredients on high for about 1 minute until everything is super smooth and becomes light and airy.
  • Pour the mango ice cream mixture into a loaf tin (line with parchment paper, if desired), cover, and store in the freezer overnight or for at least 8 hours. Halfway through, lightly stir the mango ice cream to break up any ice crystals that may be forming (this step is optional but recommended).
  • Before serving, remove the mango ice cream from the freezer and allow it to soften up for about 10 minutes. Scoop into small bowls or sugar cones, add any toppings you like, and enjoy!
  • Store your Mango Ice Cream in the freezer in an airtight container and consume it within 1 month.

Notes

A can of coconut cream should yield around 1 1/2 – 1 3/4 cups of coconut cream. If your can of coconut cream is a little light on for the thick stuff, you might need to open two cans of coconut cream to get the required amount.
Tried this recipe?Let us know how it was!

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mango ice cream

More Vegan Recipes You Might Like

If you enjoyed this Mango Ice Cream recipe, you might also like this Kale Salad by the same author. Click here to get the recipe.

kale salad

Recipe & Photography by Rachel Steenland.

Connect with Rachel on Instagram (@thegardenparty.official) and find more delicious recipes on thegardenparty.com.

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