Made with just frozen mangoes, coconut milk, maple syrup and spices, this vegan mango ice cream tastes like an elevated version of a mango lassi. It’s a breeze to make and has a luscious, creamy texture that you’re going to love! [Don’t miss the VIDEO below!]
Healthy mango ice cream
My daughter Ella has a sweet tooth? Like HUGE. She 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 to limit sweets to healthy-ish stuff during the week.
Vegan 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 a 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.
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 ?).
Gluten free coconut peanut crumble
The coconut peanut 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 in the Vitamix
This ice cream is designed to be eaten straightaway, right after it’s blended (you can use a Vitamix or food processor). It will have a creamy, soft-serve style texture. The vegan ice cream is sweetened with just frozen banana (which also lends thickness), along with a touch of maple syrup. Cinnamon and cardamom lend an irresistible depth of flavor.
So yes, Ella, you can have dessert tonight. But only if you share with me.
Tips for making 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!
FAQ
This vegan mango ice cream is best eaten right away, when it has a creamy, soft-serve texture. However, you can freeze it for up to 3 days. Let it soften at room temperature for 15-20 minutes before scooping.
It’s best to use frozen mango in this ice cream recipe. The frozen mango (along with half of a frozen banana) gives the ice cream its thick consistency. You can either buy frozen mango chunks (in the freezer section of the grocery store), or you can freeze fresh diced mango until solid.
Use a full fat canned coconut milk (well stirred) for the best texture and flavor!
Other frozen treats to try:
- Vegan Ice Cream Cookie Sandwiches
- Strawberry Frozen Yogurt (without an ice cream maker!)
- Easiest Ever Homemade Blizzard
- Healthy Strawberry Cottage Cheese Smoothies
- Ice Cream Pie with Fudge Topping
Vegan recipes you might like:
- No Bake Vegan Chocolate Tart
- Coconut Panna Cotta
- Dark Chocolate Pudding
- Green Chickpea Flatbreads
- Asian Peanut Noodle Salad
- Cassava Tortillas
- Slow Cooker Red Lentil Dal
Watch the video!
Get the recipe!
No-Churn Vegan Mango Ice Cream with Coconut Peanut Crumble
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
- 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.
- Serve the ice cream immediately. If you’d like garnish with Coconut Peanut Crumble (yes, please!).
Notes
- 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
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
- Preheat the oven to 350˚F. Line a small baking sheet with parchment paper.
- 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.
- 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.
Notes
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Hi Nicki! This is Raine. I introduced my really good friend to your website and she loves it! The first recipe she made was thus and she said it was so good. So, I have to make it. We have a bunch of fresh mangos and I was wondering if I could just cut the up into chunks and freeze them? If so, how much would I need?
I can’t wait to make this!
Let me know! Thank you,
Raine ❤️?
Hi Raine, I’m so glad your friend liked the ice cream! Yes, you can absolutely cut fresh mangos into chunks then freeze them (spread the chunks on a parchment-lined baking sheet and freeze them until solid – then you can transfer the frozen chunks to a zip-top bag or container). Do you have a kitchen scale? I don’t know the cup equivalent of 10 ounces of mango off hand (I wish I had a bag at home so I could check!), but you could weigh out the chunks if you have a scale. I hope you enjoy!