Vegan mango ice cream is light and refreshing. Dairy-free and perfect on that warm summer day.
My family is on a huge ice cream kick right now. It’s been a miserably hot summer here in Arizona. The temperatures have been on average anywhere from 105-115 degrees every day for several months. For that reason, we love to have ice cream to cool down!
This vegan mango ice 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. There are only 4 ingredients that go into making this ice cream.
What you’ll need to make this recipe.
- Frozen mango chunks
- Canned coconut milk
- Vanilla extract
- Granulated sugar
How to make Vegan Mango Ice Cream
Add the canned coconut milk, frozen mangoes, and vanilla extract to a blender. Blend until the mangoes are broken up into small chunks and everything is blended well together. Taste test the ice cream and it it’s not sweet enough, add a little granulated sugar to give the ice cream a little more sweetness.
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 ice-cream is still a little too soft, put in the freezer for a bit to firm it up.
What if I don’t have a blender to make Vegan Mango Ice Cream?
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 freezer for a bit, so it may be easier to transfer from resealable storage to a freezer-safe container before placing in the freezer.
What fruit can I use instead of mango?
You can use frozen peaches, nectarines, papaya, apricots, or another frozen fruit in place of the mangoes if you’re not a fan of mangoes.
How long does homemade ice cream last?
Stored properly in an air tight container, homemade ice 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.
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Calories per serving (1/2 cup): 148
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Vegan Mango Ice Cream - Low-Calorie, Gluten-Free
- 10 oz frozen mango chunks
- 13.5 oz canned coconut milk
- 2 tbsp granulated sugar
- 1/2 tsp vanilla extract
- 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.
- 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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