This easy vegan mango ice cream will whisk your mind away on a virtual vacation! Believe it or not, this delicious vegan dessert is made with just 3 ingredients!

Juicy, sweet, mango, and rich creamy coconut give this dairy-free ice cream an intense flavor and perfect consistency. Similar to both my vegan strawberry ice cream and passion fruit ice cream recipes, it's no-churn and doesn't require any fancy equipment!


What To Expect From This Recipe:

  • Made with just 3 ingredients and minimal prep time.
  • Incredibly creamy texture and bursting with mango flavor.
  • Really easy to make, with no ice cream maker required.
  • Eggless, dairy-free, gluten-free, nut-free, soy-free, and no bananas!

If you are a lover of mangoes, then you will LIVE for this ice cream, and you might also want to try my vegan mango cheesecake, it is heaven!

Ingredients Needed

top down view of ingredients measured out to make mango ice cream.Pin

Ingredients Notes

  • As mango is the main flavor of this vegan ice cream, I recommend using canned mango pulp if you live somewhere where perfectly ripe mangoes aren't available. It can be tricky to get the right flavor for fruit-based ice cream, as the more fruit you add, the higher the water content and the possibility of "icy" ice cream. This is the Alphonso Mango pulp that I use. It can be found in Asian and specialty shops as well as online. If using fresh mangoes, blend them into a puree with your food processor or blender. It's also amazing in vegan mango cheesecake and mango tart.
  • Full fat coconut milk or coconut cream. For coconut products, my favorite brand to use is Nature's Charm. If you can't get your hands on coconut whipping cream, regular full-fat canned coconut milk will do just fine. Either way, make sure you refrigerate the cans of coconut milk overnight so that the liquid separates from the fat. You'll just want to use the coconut fat from the top of the can. Do not use the liquid from the bottom of the can as this will make your ice cream icy!
  • Sweetened condensed coconut milk is amazing for using in vegan ice cream recipes as it not only gives an incredible rich consistency, it also doubles as a sweetener. Sweetened condensed milk does not freeze solid due to the sugar content. This helps to keep this recipe for vegan mango ice cream no-churn. If using ready-made, this is the one I usually get from Nature's Charm.

How To make vegan mango Ice Cream

(Full ingredient quantities and instructions can be found in the recipe card at the end of this post)

You're just a few steps away from having delicious creamy mango ice cream, seriously, it's very easy.

Similar to my passion fruit ice cream recipe, you'll want to fluff up the coconut milk first and get it nice and airy. Add the coconut milk to a large bowl and whisk with an electric mixer for a couple of minutes until light and fluffy. Add in the vegan condensed milk and whisk again for a couple of minutes until combined.

Next, slowly incorporate the mango by adding the mango pulp to the coconut mixture in half-cup increments. Whisk to combine the ingredients each time.

top down view of mango ice cream in a clear bowl.Pin

Pour the prepared mango ice cream into a loaf pan or plastic container and swirl some more mango puree on top using a spoon. Cover the ice cream with a lid or some plastic wrap and freeze for 4 hours.

Take the ice cream out of the freezer 10 minutes before serving and enjoy! You can serve it with some extra mango pulp or mango coulis for an extra kick of mango flavor.

mango ice cream in a metal tun with mango coulis in the background.Pin

Storage Instructions

This dairy-free mango ice cream will keep for a couple of months in an airtight container in the freezer.

Recipe Tips

  • Use Alphonso mango pulp or Alphonso mangoes if you have access to them. Here in my part of Ireland, the mangoes we import don't seem to have the right sweetness! So I found that the texture and taste of the ice cream didn't compare to that of the version using the canned mango pulp variety. If using fresh mango, blend the mango chunks into a puree.
  • Refrigerate your cans of coconut milk overnight. I usually keep a few cans in the fridge for good measure, that way I never have to worry about prepping the day before making a recipe.
  • Use a hot ice cream scoop to get perfect ice cream scoops! Simply add boiled water to a heat-proof jug and let the ice cream scoop sit in it for a few minutes before serving. I also recommend dipping the scoop in the hot water between each scoop of ice cream.

Frequently asked questions

Can I make this vegan mango ice cream with an ice cream maker?

Yes, you can add the ice cream mixer to your ice cream machine and churn until thick. It's possible it will take a little less time to churn than usual, seeing as the mixture is already quite thick.

Can I make this mango ice cream without coconut?

If you're able to find a vegan whipping cream such as soy or oat that could work (although I haven't personally tried it). You can also use sweetened condensed oat milk in place of condensed coconut milk.

Can I use fresh mango for this ice cream?

Yes, you can use fresh mango chunks blended into a puree. Make sure the mangoes are super ripe and sweet, otherwise the flavor won't be intense enough to shine through.

close up of two ice cream cones with scoops of mango ice creamPin

More Vegan Ice Cream Recipes

Love this recipe? Please leave a 5-star ★★★★★ rating in the recipe card below and consider leaving a comment as well, thanks!

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Vegan Mango Ice Cream

4.93 from 13 votes
PREP TIME: 20 mins
Freeze Time: 4 hrs
TOTAL TIME: 4 hrs 20 mins
Servings: 10


Delicious Vegan Mango Ice Cream made with just 3 ingredients. This recipe is easy to make, gluten-free and nut-free, and perfect for summer!


  • 500 g (2 ⅕ cups) coconut cream or chilled full-fat canned coconut milk , see recipe notes
  • 320 g (1 ½ cups) sweetened condensed coconut milk, or other vegan sweetened condensed milk
  • 500 g (2 ⅕ cups) mango pulp, or mango puree, alphonso variety works well


  • Add the coconut cream to a large bowl and mix with an electric whisk for a couple of minutes until creamy. Add in the sweetened condensed coconut milk and whisk for another minute to combine.
  • Add the mango pulp to the coconut mixture in half cup increments, whisking to combine the ingredients each time.
  • Transfer the ice cream mixture to a loaf pan lined with parchment paper. If you like you can swirl some extra mango pulp through the ice cream with a spoon. Cover with plastic wrap, and freeze for a minimum of 4 hours or until set.
  • Remove the ice cream from the freezer about 15 minutes before serving to allow it to thaw slightly.


  • Chilled coconut milk: Refrigerate the tins of coconut milk overnight, then only use the thick cream from the top of the can. Depending on the brand, this recipe will call the cream from 2-3 400ml cans
  • Mango pulp: You can use fresh mango chunks, as long as they are super ripe. Blend the mango into a puree before adding it to the ice cream.
  • Use Alphonso mango pulp or Alphonso mangoes if you have access to them. 
  • Refrigerate your cans of coconut milk overnight. I usually keep a few cans in the fridge for good measure, that way I never have to worry about prepping the day before making a recipe.
  • Use a hot ice cream scoop. Add boiled water to a heat-proof jug and let the ice cream scoop sit in it for a few minutes before serving.


Calories: 305kcal | Carbohydrates: 31g | Protein: 2g | Fat: 21g | Saturated Fat: 18g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 32mg | Potassium: 163mg | Fiber: 1g | Sugar: 25g | Vitamin A: 1200IU | Vitamin C: 8mg | Calcium: 11mg | Iron: 7mg
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