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
Scale
- 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