4 Ingredient Vegan Mango Ice Cream

Mango season is here and so is this easy and delicious vegan mango ice cream recipe!

Mangoes are one of my favorite tropical fruits.  They’re so yummy eaten on their own that I think they only need a few ingredients to make an incredible vegan ice cream that still highlights the flavor of mango.

I love serving this recipe in the frozen mango skin itself.  They’re so fun to eat and serve this way and  you can utilize the fruit in a cool way.

Since mango already has a really creamy texture on it’s own, especially frozen, this recipe doesn’t need an ice cream machine to make a really creamy ice cream.  Combined with some coconut cream it creates the perfect consistency.

The Perfect Mango

For this recipe I recommend using the most commonly seen mango this time of year in the US, the Tommy Atkins aka “Tommy!”

These are the larger variety you use that are a combo or red, yellow and green on the outside.  Finding beautifully ripe mangoes for this recipe really brings it to the next level.

TIPS TO FIND RIPE + DELICIOUS MANGOES

Truth be told, I like to think of myself as somewhat of a mango whisperer.  It has taken time but now I’m pretty pretty good at picking the perfect mango.

• Feel them out.  Look for mangoes with a slightly leathery skin in the texture opposed to a waxy thin texture.
• They shouldn’t be too hard.  Mangoes are very similar to the ripeness of avocados, they should have a slight give when you press on them, but not too much.
• Smell the mango.  When ripe, you should be able to smell the sweet aroma of the mango.
• If you find a promising mango but it’s not fully ripe yet, place them in a paper bag in the corner of kitchen and allow to ripen for a day or two.
• Ideally the mango flesh should have a slightly orange color to it, that means its ripe and most likely sweeter!

WHAT YOU NEED FOR THIS RECIPE

1. Mango
2. Coconut Cream 
3. Maple Syrup
4. Lime Juice

4 Ingredient Vegan Mango Ice Cream

Justine Colbert

Delicious creamy, dairy free mango ice cream in frozen mango shells. No ice cream machine required and just 4 whole food plant based ingredients!

5 from 3 votes

Print Recipe Pin Recipe

Course Dessert, Snack

Cuisine American, asian, Indian, Mexican

Servings 2 people

Equipment

• food processor or cuisinart

Ingredients

  

• 1 ripe mango, diced saving the mango skins to freeze
• 1/3 cup coconut cream sub dairy free plain yogurt
• 1 tbsp maple syrup
• 1 lime, juiced

Instructions

 

• Slice a mango along both sides of the seed in the middle. These should leave you with two halves and the middle (seed) section.
• On two half pieces, use your knife to make several parallel cuts down the mango and several cuts across, without cutting through the skin. Use a large spoon to scoop out the square-like pieces of mango. Peel and cut the remaining piece and discard the seed.
• Add all diced mango to a Tupperware and freeze for 4-5 hours.
• Add the hallowed out mango slices and place them side by side in a bowl and freeze as well.
• Once frozen, to a food processor (or blender) add frozen diced mango, coconut cream, maple syrup and lime juice. Pulse or blend until smooth.
• Place the mango ice cream into the mango skins using a spoon, using the back of the spoon to smooth it out.
• Place them back into the freezer for at least one hour until enjoying.
• Freeze in an airtight container for up to 5 days, thaw for 10-15 minutes before enjoying!

Video

https://justinecooksvegan.com/wp-content/uploads/2022/05/video-5.mov

Keyword dairy free, ice cream, lime, mango, vegan

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