This mango ice cream recipe ticks all the boxes for a tasty, low effort summer treat. The beauty of the recipe is it only uses 3 ingredients (yes, really!) and you don’t need a fancy ice cream maker to prepare it. The light, silky texture is created using a high powered blender – I used my trusty Vitamix – and coconut cream adds a luxurious creaminess.
Mango is the star ingredient of this ice cream recipe, and although it doesn’t matter whether you use fresh or frozen, the best results are achieved with super ripe, juicy fruit.
How to choose the best mango for ice cream
Most of us pick mangos based on color, based on the logic that the rosier the skin the riper the fruit. But according to mango experts, this method could be leading us astray. The red blush on mangos is often caused by sun exposure and not the best indicator of how ripe the flesh will be once cut.
A much more effective test is to give the mango a gentle squeeze. The softer it is, the riper the fruit. If your mango still feels firm then don’t fret. You can ripen it in a paper bag at home. Another good indicator of ripeness is the aroma of the mango. If it smells sweet and fruity, then chances are it will taste good too! Ripe, juicy mangos are key to this ice cream recipe.
Coconut cream is the ideal ingredient for giving your mango ice cream a luxurious, velvety texture. This recipe calls for canned coconut cream, NOT coconut milk like you might use in other recipes. The two are very different products, and can not be switched out in this recipe.
When you’re at the store give the can a little shake to see how much liquid is inside. Opt for a can with as little sloshing as possible, as this will give you the highest amount of coconut cream and render the creamiest results! Prepare your coconut cream by leaving the can in the fridge overnight so that it firms up. When you’re ready to prepare your ice cream, drain the liquid from the can (save for a smoothie!) and scoop out the lovely thick coconut cream. You should have around 1 1/2 – 1 3/4 cups.
Sweeten your mango ice cream
Coconut condensed milk makes a fabulous ice cream sweetener because it has a gloriously creamy texture and a flavor similar to vanilla ice cream. You can find it canned in most grocery stores. If it’s not in the baking aisle then have a look in the Asian or Caribbean section. Alternatively, you can buy it online.
If you want to add a tropical twist then blend a little lime juice in with your ice cream mixture. The citrus cuts through the sweetness of the mango and gives your ice cream an extra tropical vibe.
Blitz it up
This mango juice cream recipe its super easy to make. All you do it blitz the ingredients up in a high powered blended until a light and silky texture has been achieved. Then pour the mango mixture into a loaf tin and freeze overnight or for at least eight hours. Part way through you can go in and stir the mango ice cream to break up any ice crystals.
One scoop or two?
When your mango ice cream is frozen, remove it from the freezer and let it sit out for around 10 minutes to soften up before serving (this will help with scooping). Serve a scoop or two of mango ice cream in a sugar cone or cup, and top with whatever garnishes or sprinkles you fancy. Enjoy!
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Quick + tasty mango ice cream with only 3 ingredients | Vegan ice cream recipe without an ice cream maker | Sweet + creamy + simple!
- 1lb / 455 grams mango (fresh or frozen), chopped into cubes
- 1 can (11.5 fl oz / 340ml) coconut condensed milk
- 1 can (13.5 fl oz / 400ml) coconut cream, placed in the fridge overnight (see Notes)
- Juice of 1 lime (optional)
- Mango slices
- Lime wedges
- Coconut shreds
- Into a high powered blender had the mango cubes and coconut condensed milk. Blitz on high until the mango is smooth and creamy.
- Next open the can of coconut cream that you’ve had in the fridge overnight. To easily access the coconut cream, turn the can upside down and drain off the clear liquid (save for another use, such as a smoothie!), and scoop the thick coconut cream into the blender. If using, add the lime juice. Blitz the ingredients on high for about 1 minute until everything is super smooth and becomes light and airy.
- Pour the mango ice cream mixture into a loaf tin (line with parchment paper, if desired), cover and store in the freezer overnight or for at least 8 hours. Halfway through, lightly stir the mango ice cream to breakup any ice crystals that maybe forming (this step is optional but recommended).
- Before serving, remove the mango ice cream from the freezer and allow to soften up for about 10 minutes. Scoop into small bowls or sugar cones, add any toppings you like and enjoy!
Store your Mango Ice Cream in the freezer in an airtight container and consume within 1 month.
- A can of coconut cream should yield around 1 1/2 – 1 3/4 cups of coconut cream. If your can of coconut cream is a little light on for the thick stuff, you might need to open two cans of coconut cream to get the required amount.
Keywords: mango ice cream, The Plant Riot
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