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Mango nice cream is light and refreshing. Dairy-free and perfect on a warm summer day.
Love my mango nice cream recipe? Try my Berry Nice Cream and my Chocolate Peanut Butter Nice Cream for more delicious nice cream recipes.
This vegan mango nice cream is so easy to make. If you love mangoes, this is the perfect sweet treat. It’s made with canned coconut milk and is completely dairy-free.
No ice cream maker is required for this recipe. Just place all the ingredients into a blender until everything is blended together well.
Since the mangoes are frozen the mixture is already really cold, and ready to eat once blended. If the nice cream is still a little too soft, put in the freezer for a bit to firm it up.
Why You’ll Love This Recipe
- Easy to make.
- No churning involved.
- Satisfies your sweet tooth.
- Guiltless sweet treat.
- Perfect for hot days.
Ingredients
What you’ll need to make this recipe.
- Frozen Mango
- Canned Coconut Milk
- Vanilla Extract
- Granulated Sugar
How To Make This Recipe
Step 1:
Add the canned coconut milk, frozen mangoes, and vanilla extract to a blender.
Step 2:
Blend until the mangoes are broken up into small chunks and everything is blended well together.
Taste test the nice cream and if it’s not sweet enough, add a little extra sugar to give it a little more sweetness.
What If I Don’t Have A Blender?
If no blender is available, put the mixture in a resealable storage bag and carefully knead the mixture. Then, place in the freezer for a couple of hours.
Just be sure to dice up the mangoes into smaller pieces first since they won’t be blended.
The mixture becomes very firm once in the freezer for a bit, so it may be easier to transfer from resealable bag to a freezer-safe container before placing in the freezer.
How Long Does Homemade Nice Cream Last?
Stored properly in an airtight freezer safe container, homemade nice cream will last up to 1 week in the freezer. It may last longer, however it may start to lose its freshness and start to crystalize.
Mango Nice Cream
Mango nice cream is light and refreshing. Dairy-free and perfect on a warm summer day.
Ingredients
- 10 ounces frozen mango chunks
- 13.5 ounce can coconut milk
- 2 tablespoons granulated sugar
- 1/2 teaspoon vanilla extract
Instructions
- Place can of coconut milk, vanilla, mango chunks, and sugar in a blender and blend until mangoes are broken up into small chunks and everything is mixed well. Enjoy immediately.
- If not serving immediately, store in freezer safe container. Remove from freezer about 15 minutes prior to serving to soften a bit.
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Nutrition Information:
Yield:
6Amount Per Serving: Calories: 148Total Fat: 9gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 3mgCarbohydrates: 13gFiber: 1gSugar: 12gProtein: 1g
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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Calleigh
Monday 25th of November 2019
I love this rich, smooth, creamy mango ice cream that is healthy enough to eat for breakfast! Now, I can indulge this ice cream sans the guilt. YUM!
Pamela Reed
Monday 25th of November 2019
Such a great treat for me and little one to enjoy together!
Jacqueline Debono
Monday 25th of November 2019
I love mango too and this ice cream looks fabulous. Love that it's so easy to make as well!
Beth
Monday 25th of November 2019
I love easy, tasty, and light desserts like this one - year round!
Sara
Monday 25th of November 2019
YUM! Loved this so much and it was so easy. It was a decadent sorbet texture, and it only lasted 2 days before we ate it all.