Vegan Homemade Mango Ice Cream
Indulge in the tropical flavors of summer with this Vegan Homemade Mango Ice Cream, a creamy and refreshing dairy-free dessert that’s as simple as it is satisfying! Made with ripe mangoes, rich coconut milk, and coconut cream, this recipe strikes the perfect balance between fruity sweetness and silky smoothness. Sweetened naturally with maple syrup and brightened with a splash of lemon juice, it delivers a luscious, guilt-free treat that’s 100% plant-based. Whether you use an ice cream maker or a freezer-friendly method, this no-cook recipe comes together in just minutes of prep time. Perfect for vegans and non-vegans alike, this mango ice cream is your go-to for a tropical twist on dessert. Serve it in bowls, cones, or topped with fresh fruit, and enjoy pure sunshine in every bite!
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Ingredients
- 3 cups (peeled and diced cubes) Ripe mangoes
- 1 can (400ml, full-fat) Coconut milk
- 1 cup Coconut cream
- 0.5 cup Maple syrup
- 1 tablespoon Lemon juice
- 1 teaspoon Vanilla extract
- 0.25 teaspoon Salt
Directions
Step 1
Begin by placing the diced mangoes in a blender or food processor. Blend until you achieve a smooth puree.
Step 2
Open the can of coconut milk and separate the creamy part from the water. Use only the cream for this recipe for a richer texture.
Step 3
In a medium mixing bowl, combine the mango puree, coconut milk, coconut cream, and maple syrup.
Step 4
Add the lemon juice, vanilla extract, and salt to the mixture. Stir until all ingredients are thoroughly combined.
Step 5
Pour the mixture into an ice cream maker and churn according to the manufacturer's instructions, usually about 20-25 minutes until thick and creamy.
Step 6
If you don't have an ice cream maker, pour the mixture into a shallow dish or a loaf pan. Freeze, stirring with a whisk or fork every 30 minutes for about 2-3 hours until fully frozen and creamy.
Step 7
Once the ice cream is ready, transfer it into an airtight container and freeze for an additional 2-4 hours or until firm.
Step 8
Before serving, let the ice cream sit at room temperature for about 5-10 minutes to soften slightly for easy scooping.
Step 9
Serve in bowls or cones and enjoy your homemade vegan mango ice cream!
Nutrition Facts
| Serving size | (1487.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1840.4 |
| Total Fat 42.5g | 0% |
| Saturated Fat 38.5g | 0% |
| Polyunsaturated Fat 0.4g | |
| Cholesterol 0mg | 0% |
| Sodium 759.1mg | 0% |
| Total Carbohydrate 377.6g | 0% |
| Dietary Fiber 11.7g | 0% |
| Total Sugars 357.1g | |
| Protein 8.9g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 112.2mg | 0% |
| Iron 1.2mg | 0% |
| Potassium 1814.0mg | 0% |
Source of Calories