MANGO ICE-CREAM WITH JUST 3 INGREDIENTS
This mango ice-cream will whisk your mind away on a virtual tropical vacay! The taste of the sweet mangoes takes me back to when we used to visit Thailand. Toes in the water by the poolside bar and sipping on delicious mango smoothies (with the odd Tom yum iced tea throw in there as well!). Exploring the Khao sok jungle, taking long walks on some of the many sandy beaches of Phuket and buying the most incredible local fruit from roadside vendors. Best of all perhaps were the picnics and dinner parties spent with the most amazing local people, some of the kindest I’ve ever met and hold dear to my heart. Ah what I wouldn’t give to be there right now. Sorry for the tangent, now I’ve gotten that out of the system lets get back to the details..
Believe it or not, this delicious ice-cream is made with just 3 ingredients! Juicy, sweet and fruity mango and creamy rich coconut give this ice-cream the perfect flavour and texture.
If you are a lover of mangoes, then you will LIVE for this ice-cream, and I also recommend whipping together a batch of my no-bake mango cheesecake bars, they are heaven!
WHAT’S IN THIS ICE-CREAM?
Mango pulp: I use canned alphonso mango pulp for this recipe. It can be found in Asian and speciality shops as well as online.
I initially tested this recipe with fresh mangoes, I blended them to a puree in the food processor. However, here in Ireland it’s not easy to get good quality mangoes! So I found that the texture and flavour of the ice-cream didn’t compare to that of the version using the canned variety. That’s why I highly recommend going for canned mango puree. Unless of course you can get your hands on good quality, perfectly ripe fresh mangoes.
Coconut whipping cream: For coconut products, my favourite brand to use is Nature’s Charm. If you can’t get your hands on coconut whipping cream, regular canned coconut milk will do just fine. If you’re using canned coconut milk, be sure to use a full fat variety and refrigerate the can overnight so that the liquid separates from the fat. You’ll just want to use the coconut fat from the top of the can. Do not use the liquid from the bottom of the can as this will make your ice-cream icy!
Condensed sweetened coconut milk: This one I also get from Nature’s Charm and let me tell you is one of the most versatile coconut products out there. I find this amazing for using in ice-creams as it not only gives an incredible rich consistency. It also doubles as a sweetener for the recipe.
IT’S EASY TO MAKE
You’re just a few steps away from having delicious creamy dairy-free mango ice cream, seriously, it’s very easy.
First you’ll want to fluff up the coconut and get it nice and airy, so add the coconut whipping cream and condensed sweetened coconut milk in a large bowl. Whip the ingredients with an electric whisk on medium for two minutes. Be careful not to over-whisk the ingredients though, or have the whisk on too high a setting for this, as you could risk over-whipping and slitting the coconut cream.
Next slowly incorporate the mango by adding the mango pulp to the coconut mixture in half cup increments. Whisk to combine the ingredients each time.
Once the ingredients have been completely mixed, transfer the mixture to your ice-cream maker and churn according to the manufacturers instructions. Mine usually takes about 4o minutes to get thick.
Once churned, transfer the ice-cream to an 8″ loaf tin lined with parchment paper. Cover the ice-cream with more parchment paper and freeze for 4 hours.
Take the ice-cream out of the freezer 10 minutes before serving and enjoy!
This ice-cream not only tastes great on its own, it also makes a great addition to smoothies.
WHY MAKE THIS ICE-CREAM?
- Only 3 ingredients
- Creamy and fruity
- Full of flavour
- Plant-based and Vegan-friendly
- Easy to make
- Free from animal derived products
- Gluten free (check labels of ingredients if you have a severe allergy/intolerance)
Vegan Mango Ice Cream
- 400 g mango pulp or puree alphonso variety works well
- 400 ml can of coconut whipping cream
- 120 g condensed sweetened coconut milk
- Add the coconut whipping cream and condensed sweetened coconut milk in a large bowl. Whip the ingredients with an electric whisk on medium for two minutes.
- Add the mango pulp to the coconut mixture in half cup increments, whisking to combine the ingredients each time.
- Once the ingredients have been completely mixed, transfer the mixture to your ice-cream maker and churn according to the manufacturers instructions.
- Once churned, transfer the ice-cream to an 8" loaf tin lined with parchment paper. Cover the ice-cream with more parchment paper and freeze for 4 hours.