This easy vegan mango ice cream will whisk your mind away on a virtual vacation! Believe it or not, this delicious vegan dessert is made with just 3 ingredients and no ice cream machine!
Juicy, sweet mango and rich creamy coconut give this dairy-free ice cream an intense flavor and perfect scoopable consistency.
Similar to both my vegan chocolate ice cream and passion fruit ice cream recipes, it's no-churn and doesn't require any fancy equipment!
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📖 Recipe Overview
- Minimal Ingredients & Prep - Made with just 3 ingredients and minimal prep time, this is likely one of the easiest ice cream recipes on the internet.
- Thick & Creamy Consistency - Incredibly creamy texture and bursting with mango flavor.
- Easy & Fuss Free - Made without an ice cream machine, with no need to blend or churn.
- Allergy-Friendly - Completely eggless, dairy-free, gluten-free, nut-free, soy-free, and made with no bananas!
Love mangoes? Try my vegan mango cheesecake, no-bake mango tart, mango mousse, or coconut mango popsicles next.
🧾 Ingredients Needed
As promised, you only need to grab 3 ingredients to make this creamy homemade mango ice cream. Here’s what you need:
Ingredients Notes
- Canned Mango Pulp - As mango is the main flavor of this vegan ice cream, I recommend using canned if you live somewhere where perfectly ripe mangoes aren't available. This is the Alphonso or Kesar Mango pulp is best.
- Full-Fat Coconut Milk. For coconut products, my favorite brand to use is Nature's Charm. If you can't get your hands on coconut whipping cream, regular full-fat canned coconut milk will do just fine. Either way, make sure you refrigerate the cans of coconut milk 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!
- Vegan Condensed Milk is amazing in vegan ice cream recipes as it not only gives an incredibly rich consistency, but it also doubles as a sweetener. Sweetened condensed milk does not freeze solid due to its sugar content. This helps to keep this recipe for vegan mango ice cream no-churn. If using ready-made, this is the one I usually get from Nature's Charm.
🥣 How To Make Homemade Mango Ice Cream
Find the complete list of ingredients, quantities, and instructions in the recipe card at the end of this post.
You're just a few steps away from having delicious creamy mango ice cream, seriously, it's very easy.
Step 1: Whip the cream. Add the coconut cream to a large mixing bowl and whip with an electric whisk for a couple of minutes until creamy.
Step 2: Sweeten. Add in the sweetened condensed coconut milk and whisk for another minute to combine.
Step 3: Flavor. Slowly add the mango pulp to the ice cream mixture in half-cup increments. Whisk each time to incorporate it into the mixture.
Step 4: Transfer to a loaf pan. Pour the mango ice cream into a loaf pan.
Step 5: Swirl. This part is optional, but recommended! Swirl some mango puree through the top of the ice cream for an extra juicy pop of fruity flavor.
Step 6: Freeze. Cover with plastic wrap, and freeze for a minimum of 4 hours or until set.
📝 Recipe Tips
Use Alphonso mango pulp or Alphonso mangoes if you have access to them. Here in my part of Ireland, the mangoes we import don't seem to have the right sweetness! So I found that the texture and taste of the ice cream didn't compare to that of the version using the canned mango pulp variety. If using fresh mango, blend the mango chunks into a puree.
Refrigerate your cans of coconut milk overnight. I usually keep a few cans in the fridge for good measure, that way I never have to worry about prepping the day before making a recipe.
Use a hot ice cream scoop to get perfect ice cream scoops! Simply add boiled water to a heat-proof jug and let the ice cream scoop sit in it for a few minutes before serving. I also recommend dipping the scoop in the hot water between each scoop of ice cream.
💬 FAQs
Yes, you can add the ice cream mixer to your ice cream machine and churn until thick. It's possible it will take a little less time to churn than usual, seeing as the mixture is already quite thick.
If you're able to find a vegan whipping cream such as soy or oat that could work (although I haven't personally tried it). You can also use sweetened condensed oat milk in place of condensed coconut milk.
Yes, you can use fresh mango chunks blended into a puree. However, it can be tricky to get the right flavor for fruit-based ice cream, as the more fruit you add, the higher the water content and the possibility of "icy" ice cream.
Make sure the mangoes are super ripe and sweet, otherwise, the flavor won't be intense enough to shine through.
🍨 More Vegan Ice Cream
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Description
Ingredients
- 500 g (2 ⅕ cups) coconut cream or chilled full-fat canned coconut milk , or coconut/oat whipping cream *see recipe notes
- 320 g (1 ½ cups) sweetened condensed coconut milk, or other vegan sweetened condensed milk
- 500 g (2 ⅕ cups) mango pulp, or mango puree, alphonso variety works well
Instructions
- Add the coconut cream to a large bowl and mix with an electric whisk for a couple of minutes until creamy. Add in the sweetened condensed coconut milk and whisk for another minute to combine.
- Add the mango pulp to the coconut mixture in half cup increments, whisking to combine the ingredients each time.
- Transfer the ice cream mixture to a loaf pan lined with parchment paper. If you like you can swirl some extra mango pulp through the ice cream with a spoon. Cover with plastic wrap, and freeze for a minimum of 4 hours or until set.
- Remove the ice cream from the freezer about 15 minutes before serving to allow it to thaw slightly.
Notes
- Chilled coconut milk: Refrigerate the tins of coconut milk overnight, then only use the thick cream from the top of the can. Depending on the brand, this recipe will call the cream from 2-3 400ml cans
- Mango pulp: You can use fresh mango chunks, as long as they are super ripe. Blend the mango into a puree before adding it to the ice cream.
- Use Alphonso mango pulp or Alphonso mangoes if you have access to them.
- Refrigerate your cans of coconut milk overnight. I usually keep a few cans in the fridge for good measure, that way I never have to worry about prepping the day before making a recipe.
- Use a hot ice cream scoop. Add boiled water to a heat-proof jug and let the ice cream scoop sit in it for a few minutes before serving.
Nutrition
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