Juicy, sweet mango and rich creamy coconut give this dairy-free ice cream an intense flavor and perfect scoopable consistency.
Similar to my vegan chocolate ice cream and passion fruit ice cream recipes, no ice cream machine is needed!
🧾 Ingredients
Ingredient Notes
Here's everything you need to make this vegan mango ice cream recipe. Find the complete list of ingredients, quantities, and instructions in the recipe card at the end of this post.
- Mango Pulp: If using fresh mangoes, blend the flesh into a smooth pulp using a food processor or high-speed blender. If you're making this outside of mango season, it's better to use canned. Alphonso or Kesar Mango pulp is best.
- Coconut Whipping Cream: For coconut products, my favorite brand to use is Nature's Charm. If you can't get your hands on coconut whipping cream, full-fat coconut milk or coconut cream 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!
- Vegan Condensed Milk: Gives the ice cream a really creamy texture while also acting as a sweetener. Sweetened condensed milk does not freeze solid due to its high sugar content, making it perfectly scoopable and ideal for no-churn ice cream.
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🔪 Instructions
Here's a visual overview showing how to make vegan homemade ice cream. Please refer to the detailed recipe card at the end of this page for full measurements and written instructions. You can also hit the jump to recipe button at the very top of this page to skip to the printable recipe card.
Scoop the coconut cream into a large mixing bowl and whip it with an electric mixer for 2-3 minutes, or until it becomes smooth, light, and creamy.
Pour in the sweetened condensed coconut milk and continue whisking for another minute, until fully combined and silky smooth.
Gradually pour the mango puree into the ice cream mixture, adding it in half-cup increments. Whisk well after each addition to ensure it's fully blended and smooth.
Pour the mango ice cream into a loaf pan and smooth the top. Swirl in extra mango purée for added flavor, cover with plastic wrap, and freeze for at least 4 hours.
💭 Expert tips
Use ripe mangoes or Alphonso mango pulp for the best flavor. If using fresh mangoes, blend the chunks into a smooth puree.
Refrigerate your cans of coconut cream overnight. I like to keep a few chilled in the fridge at all times, so I’m always ready to start recipes without any last-minute prep.
Let your ice cream sit at room temperature for 10 minutes before scooping. This helps soften it slightly, making it easier to serve without losing its creamy texture.
Use a hot ice cream scoop to get perfect ice cream scoops! Just fill a heat-proof jug with boiling water and let the scoop sit in it for a few minutes before scooping. Dip the scoop in the hot water between each scoop.
💬 Customizing this recipe
Yes, you can add the ice cream mixer to your ice cream machine and churn until thick. It may take a little less time to churn than usual, as the mixture is already quite thick.
If you can find a vegan whipping cream, like soy or oat, that might work, though I haven’t tested it myself. You can also swap sweetened condensed oat milk for the condensed coconut milk as an alternative
If your ice cream has ice crystals, it’s likely due to the high water content in the mangoes used. To fix this, try adding the ice cream to a blender and blending it until smooth. Also, make sure you use ripe, sweet mangoes. Otherwise, the flavor won’t be strong enough to stand out.
🍨 More Vegan Ice Cream
📖 Recipe
Vegan Mango Ice Cream (No Churn, 3 Ingredients)
Ingredients
- 500 g (17.6 oz) coconut whipping cream, chilled or coconut cream/coconut milk *note 1
- 320 g (1 cup) vegan condensed milk
- 480 g (2 cups) mango pulp *note 2
Instructions
- 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. Optionally, swirl some extra mango pulp through the ice cream with a spoon. Cover with plastic wrap, and freeze for at least 4 hours or until set.
- Remove the ice cream from the freezer about 15 minutes before serving to allow it to thaw slightly.
Notes
- Coconut Whipping Cream: 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 for the cream from 2x 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.
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