Mango Ice Cream
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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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!