I couldn’t be more impressed with how well this vegan mango ice cream turned out!
The texture is superb, the taste is sensational and doesn’t it look divine too?
The tricky part with using fresh mango (as I think you have to with this!) is that if you use too much, you can end up with a straight frozen fruit kind of vibe, which is nice when it’s an ice lolly but not nice at all when it’s ice cream you’re going for!
But of course you need to use enough fresh mango, so that you get all that flavor and the lovely color too.
And I think in this recipe we nailed it! The texture is pure creamy bliss and the taste is fresh and fabulous mango perfection.
And that color? Divine!
It freezes very solid in the freezer. Now before you say: ‘of course it does that’s what a freezer is for!’ just hear me out.
Most ice creams freeze solid but you can still get a scoop in there, this one is like a rock until it’s thawed just a little bit and then it scoops like a dream!
I’m guessing that is due to the high water content of the mango, turning the mango to ice, which is very solid.
The texture is still perfect though, you just need to let it thaw for around 10 minutes and then you’re good to go.
It’s not a super sweet ice cream. I used the same amount of sugar as I usually do in ice creams but this one is slightly less sweet. This is due to the fresh mango, which is naturally sweet (and I used deliciously ripe and sweet mango) but when frozen loses a little of that sweetness. I think it works though!
In the rare event that you find it not sweet enough, just serve it with a little maple syrup and you’ll be golden.
I really hope you will love this vegan mango ice cream, it is:
- Creamy
- Perfectly textured
- A stunning color
- Perfectly sweet
It is absolutely perfect served as is, but if you want a bit of decoration, a sprinkle of nuts or some maple syrup would be great too. Or even some fresh mango chunks would go down super well with this.
It’s an ice cream so it will of course keep well in the freezer, but at the same time, it’s at its ultimate best when fresh as ice crystals do start to develop with time (if you keep it for over a week).
So what do you think of this vegan mango ice cream? Let me know in the comments and please leave a rating too if you’ve made the recipe!
For more delish ice creams, check out these awesome options:
- Vegan Salted Caramel Ice Cream
- Vegan Mint Chocolate Chip Ice Cream
- Vegan Peanut Butter Ice Cream
- Vegan Pumpkin Ice Cream
- The Most Decadent Vegan Chocolate Ice Cream
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Vegan Mango Ice Cream
Ingredients
- 14 ounces Canned Coconut Cream (400ml) Unsweetened
- 14 ounces Canned Coconut Milk (400ml) Full Fat, Unsweetened
- ½ cup White Granulated Sugar (100g)
- ¼ cup Golden Syrup (60ml) or Maple Syrup
- 14 ounces Fresh Mango (400g) Puréed
Instructions
- The day before you want to make ice cream, place the bowl of your ice cream maker into the freezer so that it's frozen and ready.
- Place the coconut milk (full fat for everything, low fat won't work here), coconut cream, sugar and syrup into a saucepan and bring to a simmer.
- When simmering remove from the heat and add in the puréed mango. Using an immersion blender, blend for at least 30 seconds, this removes any last trace of graininess from the texture.
- If you don't have an immersion blender, then use a blender jug, just make sure the lid is on properly as the mix is very hot.
- Pour the mixture into a container, cover with a lid and place into the fridge to chill overnight. If you have less time, you can place it into the freezer so that it chills faster. It has to be completely cold (as cold as possible) before churning.
- Churn the ice cream according to your ice cream makers manufacturer instructions, usually at least 25 minutes and up to 45 minutes until you reach soft serve consistency.
- Place into a loaf pan and smooth down with the back of a spoon. Cover in foil and place into the freezer to set.
Can the same recipe be used for any other fruit?
Sure! 🙂
Can I substitute fresh pineapple purée to create a pineapple ice cream?
Yes! That would be great! 🙂
Can you use cashew milk
You might be able to, but I’m not entirely sure, there can be a thickening effect when cashew milk is heated. So you may need to adjust the method, to simply blend ingredients and then churn, no heating.
I made this recipe with my Kenwood stand-up mixer “Freeze and Mix” bowl. It turned out very creamy and a beautiful mango colour. I had to do it in two batches as the Freeze and Mix bowl can only do 800ml. I did the 2nd batch straight after the first and, happily, that worked out fine. I was a little disappointed that the mango flavour wasn’t stronger – next time I will up the amount of mango to coconut milk. I also found it a little too sweet even when frozen so would leave out the maple syrup. Overall a great vegan ice cream recipe and I will definitely be making this again.
Awesome! Thanks for sharing Keryn! 🙂
Made this today but with powdered erythritol & stevia flavoured “maple syrup, made sure to chill the mix very well (including an hour in the freezer) and it is PERFECT!
Awesome! Thanks for sharing Hailey! 🙂
I made this today and this time I used the suggested quantity of Sugar . It is divine.
Regarding the Ice Cream maker: I did this for 20 mins (manufacturer’s specs).
Will the texture get even better if I repeat the churning process several times after removing from the freezer ?
Just a thought
Thank you Alison
Hi Sunil, if you’ve used an ice cream maker then it has generally churned enough, so wouldn’t need additional churning. So glad you enjoyed the recipe! All the best! 🙂
Hi how many fresh mangos yield 400grams when puréed?
Around 2 large mangos.
Can I use frozen mango?
Sure, as long as it’s blended in properly it shouldn’t make any difference really whether you use frozen or fresh.
Hi I don’t have an ice cream maker. Can I churn it in the jar blender? Also can I allow the heated mixture to cool before I add the mango purée? An early response will be appreciated. Thank you, regards Veena.
Hi Veena, you can wait until the mixture has cooled before adding the mango, sure. An ice cream maker incorporates air as it churns which gives ice cream more of that ice cream texture, so if you don’t have an ice cream maker you can try and cheat it by using an electric mixer and beating the mix before placing it into the freezer, and then before it actually freezes, bring it out again and beat it again. This will help to incorporate air and come closer to the result you would get from an ice cream maker.
I have a question about coconut cream. I keep kosher as well, and Thai’s Kitchen coconut cream is not under rabbinic supervision. Is coconut cream just the solid stuff in a can of coconut milk (like Trader Joe’s which is kosher)? If so, when making this recipe, will it work if I drain the liquid from two cans of coconut milk and use the cream from those and then use one other full can?
And if that works, do you have any suggestions for what I should do with the liquid part of the coconut milk from the other two cans?
Hi there, if Trader Joe’s canned coconut milk is okay to use, is their coconut cream also fine to use? Because they do have a brand of canned coconut cream that they sell. Then you just use the full can (including liquid) from both.
Absolutely delectable!