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closeup of scoops of mango ice cream with mango pulp sauce.

Vegan Mango Ice Cream

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!
Course Dessert
Cuisine South America
Diet Gluten Free, Vegan, Vegetarian
Prep Time 20 minutes
Freeze Time 4 hours
Total Time 4 hours 20 minutes
Servings 10
Calories 305kcal


  • 500 g coconut cream or chilled full-fat canned coconut milk  see recipe notes
  • 320 g sweetened condensed coconut milk or other vegan sweetened condensed milk
  • 500 g 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