This vegan mango ice cream is made with 5 easy ingredients and has the most divine texture. It’s creamy, smooth and loaded with fresh mango.
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!
Mango Ice Cream Tips
Thaw it before scooping. 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. Alternatively, dip your ice cream scoop in very hot water before scooping.
Naturally sweet. This is 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 naturally sweet sometimes isn’t quite as sweet as you’re used to in a dessert. I think it works though. If your mangos are not super sweet, then you may want to add in a little extra sugar to the recipe to compensate.
It is absolutely perfect served as is, but it’s also delicious served with a sprinkle of nuts or a drizzle of maple syrup over the top. Fresh mango chunks would also go down super well with this.
It’s an ice cream so it will of course keep well in the freezer. However, ice crystals may start to develop over time so, for best results, enjoy this ice cream within 1 week.
More Vegan Ice Cream Recipes
- Vegan Salted Caramel Ice Cream
- Vegan Mint Chocolate Chip Ice Cream
- Vegan Peanut Butter Ice Cream
- Vegan Pumpkin Ice Cream
- Vegan Chocolate Ice Cream
- Vegan Strawberry Ice Cream
Did you make this recipe? Be sure to leave a comment and rating below!
Vegan Mango Ice Cream
- 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 and combines it perfectly.
- 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 with foil and place into the freezer to set.
- Allow the ice cream to thaw for 10 minutes before scooping or dip your ice cream scoop in hot water to heat it before scooping as this ice cream sets very firmly.
- Prep time does not include time spent chilling/setting.
- Keep the ice cream stored in the freezer and enjoy within 1 week.