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Mango Coconut Ice Cream (Vegan)

Two scoops of mango ice cream in a glass dessert dish.


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Mango Coconut Ice Cream is a delicious non dairy cool treat. It’s rich and creamy even without the cream. A combination of coconut milk and fresh mango gives this vegan ice cream a delicious tropical flavour. And you can make it with or without an ice cream maker.

Two scoops of mango coconut ice cream in a glass ice cream dish.
Mango Coconut Ice Cream

Mangos are a tropical stone fruit and they are most popular fruit in the world. The fruit’s creamy flesh is incredibly sweet and delicious, and also super nutritious. Mangos have over 20 vitamins and minerals and are rich in vitamin C and fibre.

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Two dishes of mango ice cream with two spoons on a wooden table.

Why You Will Love It

  • Mango coconut ice cream is smooth and creamy with a perfect ice cream texture.
  • This creamy mango ice cream has only 3 simple ingredients, and takes just a few minutes to make.
  • Making ice cream from scratch means knowing exactly what’s in it. No artificial ingredients, flavors, or dyes.
  • You can make this coconut mango ice cream recipe in an ice cream machine, or make a no churn ice cream without one.
  • You get to control the amount of sugar or other sweeteners.
  • This homemade mango ice cream is vegan, dairy free, egg free, and of course, naturally gluten free.

Ingredients You’ll Need

Ingredient measurements and full instructions can be found in the recipe card.

The ingredients to make the ice cream, on a wood cutting board.
Just 3 Ingredients
  • Mango Fresh or frozen. When choosing fresh mangoes, look for smooth, unblemished skin. Ripe mangoes will smell like mango when you sniff the stem end. It will also be soft enough to have some give when you gently press it.
  • Coconut Milk Use full fat coconut milk, including the cream on the top of the can. Light coconut milk has added water, which can cause ice crystals to form in your ice cream.
  • Sugar You can use more or less sugar, or omit it if your mango is very sweet.

How To Make Mango Ice Cream

  1. Put all ingredients in the bowl of a food processor, of use a blender.
  2. Process until smooth.
All ingredients in the food processor.
Process in a food processor

A. Transfer the mango puree to the bowl of an ice cream machine. Run the machine for 30 minutes.

Or

B. Transfer the mixture to a small pan, like a loaf pan and freeze for 6-8 hours. During the first few hours, give the ice cream a stir every hour or so. An ice cream scoop works great for this.

Helpful Tips

  • Remember to freeze the bowl of your ice cream maker, if using, the night before you plan to make your homemade ice cream.
  • Don’t think you can’t make ice cream if you don’t have an ice cream machine! Instead, follow the recipe until it gets to the ice cream maker. Then put the mango mixture into a freezer-safe container. Freeze six to eight hours. Every hour, give the ice cream a stir. This will incorporate air, keep ice crystals from forming and help the mixture freeze faster.
  • If you prefer a chunkier mango ice cream, keep some of the mango chunks aside. Puree the rest with the coconut milk until smooth, then add the reserved chopped mango and pulse until combined.
  • This vegan mango ice cream recipe has big mango flavor, but you can add lime juice, lemon juice, vanilla extract, coconut extract, or coconut flakes.
  • If you are using an ice cream machine, the texture of this mango coconut ice cream recipe will be soft serve. If you prefer a firmer ice cream, freeze it for 30 minutes before enjoying.
  • Store your fresh mango ice cream in an airtight container for up to two weeks.
  • Any leftover ice cream will freeze very hard if stored. Take it out and let it sit at room temperature for a few minutes before eating.

Common Questions

Will this ice cream taste like coconut?

Ice cream with coconut milk will definitely have a coconut flavor, which is a tasty tropical pairing with mango. Coconut milk ice cream works well with flavours that compliment it. It also works well with flavours that will overpower and mask the coconut taste, like chocolate.

Can I reduce the amount of sugar?

Yes, you can use as much or as little sugar as you like. You can also substitute maple syrup, agave syrup, or honey (not vegan). Just puree the mango and coconut milk and adjust the sweetness to your liking. And if your mangos are really sweet, you can even omit the sugar.
 

Is coconut milk ice cream healthy?

Let’s be honest, any ice cream is an indulgence and coconut milk ice cream is no different. Coconut milk is not low in calories or fat. However it tastes delicious, it’s great for vegans or those who are lactose intolerant. And it gives a rich and creamy texture to frozen treats.

Can I use frozen mango?

Fresh is best, but if it isn’t mango season, yes, you can use frozen mango. Defrost it first so that you can puree it. Frozen mango is often not as ripe and therefore not as sweet, so you may need to adjust the sugar quantity.

Two dishes of mango coconut ice cream on a wooden table top.

Serving Suggestions

This delicious ice cream is perfect in a cone or dish for a refreshing treat on a hot day. It also makes a great dessert for any meal with tropical flavors, like Grilled Jerk Chicken Drumsticks, or Coconut Red Beans & Rice – Slow Cooker or Indian inspired dishes like Sweet Potato Chickpea Curry with Garam Masala.

Want More Delicious Frozen Sweet Treats?

Try these:

Did you make this recipe? Please leave a rating in the comments below and let us know how it turned out. Did you make any changes? We would love for you to share and your feedback is important! Thank you for visiting The Food Blog!

Recipe

Mango coconut ice cream in a glass dish.

Mango Coconut Ice Cream

Mango Coconut Ice Cream is a refreshing tropical treat that’s easy to make with or without an ice cream maker.

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Course: Dessert

Cuisine: Caribbean

Diet: Gluten Free, Low Lactose

Prep Time: 10 minutes

churning time: 30 minutes

Total Time: 40 minutes

Servings: 3 servings

Calories: 261kcal

Instructions

  • Put all ingredients in a food processor or blender

  • Process until smooth

  • Pour the mango mixture into the bowl of an ice cream maker and process about 40 minutes for a soft serve consistency.

  • Serve right away, or put in an airtight, freezer safe container for an hour for a firmer ice cream.

Notes

  • Remember to freeze the bowl of your ice cream maker, if using, the night before you plan to make your homemade ice cream.
  • Don’t think you can’t make ice cream if you don’t have an ice cream machine! Instead, follow the recipe until it gets to the ice cream maker. Then put the mango mixture into a freezer-safe container. Freeze six to eight hours. Every hour, give the ice cream a stir. This will incorporate air, keep ice crystals from forming and help the mixture freeze faster.
  • If you prefer a chunkier mango ice cream, keep some of the mango chunks aside. Puree the rest with the coconut milk until smooth, then add the reserved chopped mango and pulse until combined.
  • This vegan mango ice cream recipe has big mango flavor, but you can add lime juice, lemon juice, vanilla extract, coconut extract, or coconut flakes.
  • If you are using an ice cream machine, the texture of this mango coconut ice cream recipe will be soft serve. If you prefer a firmer ice cream, freeze it for 30 minutes before enjoying.
  • Store your fresh mango ice cream in an airtight container for up to two weeks.
  • Any leftover ice cream will freeze very hard if stored. Take it out and let it sit at room temperature for a few minutes before eating.

Nutrition

Serving: 1serving | Calories: 261kcal | Carbohydrates: 40g | Protein: 1g | Fat: 12g | Saturated Fat: 10g | Sodium: 8mg | Potassium: 269mg | Fiber: 2g | Sugar: 37g | Vitamin A: 895IU | Vitamin C: 31.4mg | Calcium: 17mg | Iron: 1mg

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