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.
Table of Contents
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
- Coconut condensed milk
- Coconut cream
- 1 lime (optional)
How To Make This Mango Ice Cream
Step 1: Blend Mango and Coconut Cream
- 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.
Step 2: Chilling and Serving
- 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!
Mango Ice Cream – Recipe Card
Mango Ice Cream
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
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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.
Recipe & Photography by Rachel Steenland.
Connect with Rachel on Instagram (@thegardenparty.official) and find more delicious recipes on thegardenparty.com.
