Made with frozen mangoes, coconut milk, maple syrup and spices, this vegan mango ice cream tastes like an elevated version of a mango lassi. It’s one of our favorite mid-week desserts and is perfect anytime of year!

Side-shot of a bowl of vegan mango ice cream topped with coconut peanut crumble.

Have I mentioned that my daughter Ella has a sweet tooth? Like HUGE. Whereas little Juniper is our salty girl (she’s been known to literally steal handfuls of sea salt from the container), Ella hates pretzels, won’t tolerate olives, and literally begs for dessert every night. I have a hard time negotiating this, as the effect of sugar on her is instantly transparent (hello, roadrunner), and yet I don’t want to create an obsession by forbidding it. I try to fall somewhere in the middle, always making more indulgent desserts on the weekends, and trying (not always successfully) to limit sweets to healthy-ish stuff during the week.

Best mango ice cream recipe

The one mid-week treat that Ella and I completely agree on are quick fruit-based “ice creams” like this vegan mango ice cream. It gets buzzed up in minutes right in my Vitamix or food processor using frozen mangoes, banana, coconut milk, and a touch of maple syrup, cinnamon and cardamom. The result is a soft-serve style treat that will make you feel like a super hero.

Close-up of a hand holding a spoonful of vegan mango ice cream.

Coconut peanut crumble

If you really want to superpower the situation, you can top the ice cream with a coconut peanut crumble. It’s like a healthy version of a Blizzard—the crunchy, slightly salty crumble mixes with the creamy and cool ice cream… oh heavens, is it good (um, I think I know where Ella got her sweet tooth from).

Close-up of a hand breaking the coconut peanut crumble into chunks.

The crumble is an easy affair of shredded unsweetened coconut, almond flour, maple syrup and chopped peanuts. A touch of ground flax seeds binds it together into a cookie-like round, which you bake then break into chunks. On it’s own, it’s a lovely mid-afternoon snack (I would know, I have a bowl in front of me at this minute 😁).

Vegan mango ice cream topped with coconut peanut crumble, in bowl with spoon

So yes, Ella, you can have dessert tonight. But only if you share with me.

Overhead side-angle shot of half-eaten bowl of mango ice cream.

Other frozen treats to try:

How to make vegan mango ice cream:

  • This easy ice cream gets made in a Vitamix or Food Processor. All of the ingredients are simply added then blended until smooth. Done! Be sure to stop and scrape the sides occasionally (and to stir with the tamper if using the Vitamix).
  • Use a full-fat coconut milk for the best flavor and texture. Be sure to stir the coconut milk well before using.
  • This recipe uses half of a frozen banana, which helps create a thick texture (don’t swap in a regular banana, otherwise the ice cream will be too thin). I always keep a stash of frozen bananas in my freezer for quick ice creams and smoothies like this.
  • This ice cream is designed to be eaten right away, soft-serve style!

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No-Churn Vegan Mango Ice Cream with Coconut Peanut Crumble

This soft-serve style ice cream gets buzzed up in minutes right in the Vitamix or food processor using just frozen mangoes, half of a frozen banana, coconut milk, and a touch of maple syrup, cinnamon and cardamom. I prefer to serve it right away, when the texture is ultra creamy. While it’s delicious as-is, you can take it to superhero status with a sprinkle of coconut peanut crumble, which is slightly crunchy and salty (if you mix it in, you get a Blizzard type of situation—swoon). Take note that you’ll need half of a frozen banana for this recipe, so be sure to freeze it before beginning (I keep a stash of frozen, peeled bananas in a ziptop bag in my freezer at all times for ice creams and smoothies).

Course Dessert
Cuisine American
Keyword healthy mango ice cream recipe, no churn ice cream recipe, vegan mango ice cream recipe
Prep Time 5 minutes
Total Time 5 minutes
Servings 4 people
Author Nicki Sizemore

Ingredients

  • ¾ cup full fat coconut milk, well stirred, plus more if needed
  • 1 teaspoon vanilla extract
  • 1 10- ounce bag frozen mango chunks
  • ½ frozen banana
  • 2 tablespoons maple syrup
  • 1/8 teaspoon cardamom
  • 1/8 teaspoon cinnamon
  • Pinch salt
  • Coconut Peanut Crumble, for serving (optional, see below)

Instructions

  1. You can make the ice cream in a Vitamix or food processor. Place all of the ingredients (except the crumble) into the Vitamix or food processor. If using the Vitamix, start the machine on speed 1. Using the tamper, press the ingredients into the blade, while slowly increasing to the highest speed. Keep stirring with the tamper until the mixture is thick and smooth. If using the food processor, process until smooth, stopping and scraping the sides occasionally. Either way, if the ice cream is too thick, drizzle in a touch more coconut milk, till you get a consistency close to soft serve.
  2. Serve the ice cream immediately. If you’d like garnish with Coconut Peanut Crumble (yes, please!).

Recipe Notes

Make it Ahead: I prefer to eat this ice cream right away, soft-serve style, but it can be frozen in an airtight container for up to 3 days. It will harden in the freezer, so let it sit at room temperature for about 20 minutes to soften before scooping.

Tips:

  • This easy ice cream gets made in a Vitamix or Food Processor. All of the ingredients are simply added then blended until smooth. Be sure to stop and scrape the sides occasionally (and to stir with the tamper if using the Vitamix).
  • Use a full-fat coconut milk for the best flavor and texture. Be sure to stir the coconut milk well before using.

Coconut Peanut Crumble

This naturally sweetened, slightly salty vegan crumble is delicious over ice cream or yogurt, or as a sweet snack all on its own.
Course Dessert
Cuisine American
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4
Author Nicki Sizemore

Ingredients

  • ½ cup (48 g) unsweetened shredded coconut
  • 2 tablespoons (14 g) almond flour
  • 1 tablespoon (6 g) ground flaxseeds
  • 2 tablespoons (20 g) roasted unsalted peanuts, finely chopped
  • ¼ teaspoon kosher salt
  • Pinch cinnamon
  • 1 tablespoon virgin coconut oil, solidified
  • 1 tablespoon plus 1 teaspoon maple syrup
  • ½ teaspoon water

Instructions

  1. Preheat the oven to 350˚F. Line a small baking sheet with parchment paper.
  2. In a small bowl, stir together the shredded coconut, almond flour, ground flaxseeds, chopped peanuts, salt and cinnamon. Using your fingers, rub the coconut oil into the mixture until evenly distributed. Stir in the maple syrup and water.
  3. Transfer the crumble mixture onto the prepared baking sheet. Using a spatula, press it into a ¼-inch thick round. Bake until golden brown on top, about 11-12 minutes (keep a close eye on it near the end, as the coconut burns easily). Pull the parchment (with the crumble) off of the baking sheet, and set it on the counter to cool completely (the crumble will harden as it cools). Break it into chunks before serving.

Recipe Notes

Make it Ahead: Once cool, the crumble can be stored in an airtight container for 3 days.

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