Introduction
Welcome to Recipes in Style! I’m Sophie Grace, the culinary mind behind this blog, where cooking transforms into an art, a passion, and a delightful way to bring people together. Today, I’m thrilled to share a recipe that is perfect for those sunny days when you’re craving something sweet yet healthy vegan mango ice cream. This delightful dessert captures the tropical essence of ripe mangoes and combines it with the creamy richness of coconut milk, creating a vegan treat that’s as indulgent as it is refreshing.
Whether you’re a seasoned home chef or just starting your culinary journey, my goal is to inspire you with simple, elegant, and delicious recipes that you can enjoy with ease. In this blog, you’ll find everything from quick and easy comforts to sweet indulgences, and this vegan mango ice cream fits right in. Not only is this recipe dairy-free, but it’s also easy to make, requiring just a few ingredients and no ice cream maker! So, let’s dive into this luscious world of mango magic.
Table of Contents
Table of Contents
What Makes This Recipe Special
Key Benefits
This vegan mango ice cream stands out for several reasons. Firstly, it’s completely plant-based, making it suitable for vegans and those with lactose intolerance. The use of fresh mangoes ensures that you get a dose of essential vitamins and antioxidants, while coconut milk provides a creamy texture without the need for dairy. This combination not only satisfies your sweet tooth but also supports a healthy lifestyle.
Unique Features
Unlike traditional ice cream recipes that require extensive churning, this vegan mango ice cream is a no-churn recipe. Additionally, it’s customizable, allowing room for creativity with add-ins like nuts, berries, or even a hint of spice. The simplicity and versatility make it a must-try for anyone looking to enjoy a healthy dessert without compromising on flavor or texture.
Ingredients for Vegan Mango Ice Cream
Main Ingredients
- 2 ripe mangoes, peeled and diced
- 1 can (13.5 oz) full-fat coconut milk
- 1/4 cup maple syrup or agave nectar
- 1 teaspoon vanilla extract
- Pinch of salt
Optional Add-ins
- 1/4 cup chopped pistachios or almonds
- 1/4 cup shredded coconut
- A pinch of chili powder for a kick
- Fresh mint leaves for garnish
Step-by-Step Cooking Instructions
Preparation Steps
- Start by preparing your mangoes. Peel and dice them into small cubes. Place these cubes in a blender or a food processor.
- Add the full-fat coconut milk to the blender along with the diced mangoes. The coconut milk is crucial for achieving that creamy ice cream texture.
- Next, pour in the maple syrup or agave nectar. This will sweeten your ice cream naturally without using refined sugars.
- Add a teaspoon of vanilla extract and a pinch of salt to enhance the flavors.
Cooking Process
- Blend all the ingredients until you achieve a smooth and creamy mixture. This should take about 2-3 minutes depending on your blender’s power.
- Pour the mixture into a shallow, airtight container. If you’re adding optional ingredients like nuts or coconut, mix them in now for added texture.
- Seal the container with its lid or wrap it tightly with plastic wrap to prevent ice crystals from forming.
- Place the container in the freezer for at least 4-6 hours, or until the ice cream is firm. For best results, stir the mixture every 1-2 hours to ensure even freezing.
- Once the ice cream is set, let it sit at room temperature for a few minutes before scooping. This will make it easier to serve.
Tips and Tricks for Perfect Results
Pro Chef Tips
To achieve the best texture, ensure that your mangoes are ripe and sweet. They should give slightly when pressed. For an ultra-creamy result, chill all your ingredients before blending. This ensures that the mixture freezes more uniformly.
Common Mistakes to Avoid
Avoid using light coconut milk, as it lacks the necessary fat content to achieve a creamy texture. Additionally, do not overblend the mixture once smooth, as this can incorporate too much air and affect the final product’s consistency.
Nutritional Information and Health Benefits
Calories and Macros
Each serving of vegan mango ice cream contains approximately 150 calories, 10 grams of fat, 15 grams of carbohydrates, and 2 grams of protein. It’s a delightful treat that fits well into a balanced diet.
Health Benefits
Mangoes are rich in vitamin C, vitamin A, and antioxidants which support skin health and boost immunity. Coconut milk provides lauric acid, known for its antibacterial properties, while maple syrup offers a natural source of sugars with minerals like zinc and manganese.
If you enjoy fun and festive dessert toppings, you’ll love our fluffy vegan peppermint marshmallows a refreshing, minty treat that adds a playful twist when served with tropical mango ice cream.
Recipe Variations and Substitutions
Dietary Modifications
If you’re watching your sugar intake, swap maple syrup with a sugar-free sweetener like stevia. For a lower-fat version, use a mix of coconut milk and almond milk, though this may slightly alter the creaminess.
Flavor Variations
Experiment with different fruit combinations by adding berries or bananas. A dash of cardamom or ginger can add a unique twist, while chocolate chips make for a decadent addition. The possibilities are endless!
For more inspiration on creative tropical desserts and fruit-forward combinations, the recipe collections from Bon Appétit offer modern twists that can spark new ideas for your mango-based creations.
Storage and Serving Suggestions
How to Store
Store your vegan mango ice cream in an airtight container in the freezer for up to two weeks. Ensure the container is tightly sealed to prevent freezer burn and maintain its creamy texture.
Serving Ideas
Serve your ice cream with a sprinkle of fresh mint or toasted coconut flakes for added flair. Pair it with a slice of vegan pound cake or a bowl of fresh fruit for a refreshing dessert platter.
For a delicious crunchy pairing with your creamy ice cream, try our classic vegan chocolate chip cookies a perfect balance of crisp edges and gooey centers that complements fruity desserts beautifully.
Frequently Asked Questions
Can I use frozen mangoes instead of fresh ones?
Yes, frozen mangoes can be used. Just ensure they are thawed slightly before blending.
Do I need an ice cream maker for this recipe?
No, this is a no-churn recipe, making it simple and convenient.
Can I use other types of plant-based milk?
While coconut milk is recommended for its richness, you can experiment with almond or cashew milk for different flavors.
If you enjoy exploring sweet flavors from around the world, browse our curated global dessert recipes collection for more plant-based treats inspired by international cuisines.
Conclusion
There you have it, a deliciously creamy vegan mango ice cream recipe that’s perfect for any occasion. This dessert not only satisfies your sweet cravings but also brings the tropical flavors of mangoes into your home. Whether you’re enjoying it alone or with friends and family, this ice cream is sure to impress. Don’t forget to share your creations with the Recipes In Style community on social media. Let’s make cooking stylish, creative, and fun! Bon Appétit, from Sophie Grace, your chef. 🍳✨
Print
Deliciously Creamy Vegan Mango Ice Cream Recipe
- Total Time: 6 hours
- Yield: 4 servings 1x
- Diet: Vegan
Description
A creamy, refreshing, and healthy no-churn vegan mango ice cream made with just a few simple ingredients and bursting with tropical flavor.
Ingredients
- 2 ripe mangoes, peeled and diced
- 1 can (13.5 oz) full-fat coconut milk
- 1/4 cup maple syrup or agave nectar
- 1 teaspoon vanilla extract
- Pinch of salt
- Optional: 1/4 cup chopped pistachios or almonds
- Optional: 1/4 cup shredded coconut
- Optional: A pinch of chili powder
- Optional: Fresh mint leaves for garnish
Instructions
- Peel and dice the mangoes, then place them in a blender or food processor.
- Add the full-fat coconut milk, maple syrup or agave, vanilla extract, and a pinch of salt.
- Blend until smooth and creamy, about 2-3 minutes.
- Pour the mixture into a shallow, airtight container.
- If using optional ingredients like nuts or coconut, stir them in now.
- Seal the container and freeze for 4-6 hours, stirring every 1-2 hours for even freezing.
- Before serving, let the ice cream sit at room temperature for a few minutes to soften.
Notes
Use ripe mangoes for maximum sweetness and flavor. Chill ingredients before blending for a creamier texture. Avoid using light coconut milk for best results.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Churn
- Cuisine: Vegan
Nutrition
- Serving Size: 1 scoop
- Calories: 150
- Sugar: 10g
- Sodium: 30mg
- Fat: 10g
- Saturated Fat: 9g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg
Keywords: vegan ice cream, mango, dairy-free, coconut milk, no-churn