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!
And if you love mango you’ll also love our mango chia pudding and our mango smoothie.
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.
Serving Suggestions
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.
Storing Instructions
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
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 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.
Notes
- 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.
I have made this ice cream a few times. At first it didn’t come out well (I didn’t have an ice cream maker) but the taste was still like heaven. Then I bought myself an ice cream maker and it came out perfect. I find that if I freeze the ice cream maker for at least 24 hours, and leave the mixture to churn for about 50 minutes, that it is much, much better and makes it a very good ice cream consistency.
So happy it turned out good for you Roma! Thank you so much for sharing and for your great review!
Absolutely delicious ice-cream, freezes well too without too many ice crystals. Would recommend a tiny pinch of salt add to the mixture you heat up and also a tiny squeeze of lemon to the mango purée. This is my new go to vegan ice cream recipe
Awesome, thanks so much for sharing Beatrice!
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!