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Side view of mango ice cream in a white bowl on a wooden board

Mango Ice Cream

Escape to a tropical paradise with our luscious Mango Ice Cream recipe. Made with ripe mango chunks, creamy coconut cream, and a touch of sweetness, this frozen delight is the perfect treat to beat the heat and indulge your taste buds.

Course Dessert
Cuisine American
Keyword mango ice cream recipe, mango recipe, paleo ice cream, vegan ice cream recipe
Prep Time 10 minutes
Servings 8 servings
Calories 216 kcal
Author Kelly

Ingredients

  • 3-4 cups mango chunks , for fresh use very ripe OR frozen
  • 2 tablespoons unsweetened milk of your choice (or filtererd/ bottled water) , plus more depending on consistency preferred
  • 2 tablespoons maple syrup , optional or plus more depending on how sweet your mangoes are - you can also sub with any other sweetener you prefer or have on hand
  • 14 ounce can of high quality organic full-fat coconut cream** , try to use a brand that does not contain any fillers - we like Trader Joe's or Aroy-D
  • 1 teaspoon vanilla extract

Instructions

  1. In a high speed blender or a food processor, add the mango chunks and milk and blend into smaller chunks or until crumbly if using frozen.

    Add coconut cream, maple syrup and vanilla and continue blending until smooth. Add more liquid and scrape down the sides of the blender, as needed.

  2. Taste for sweetness and adjust to taste depending on the sweetness of the mango.

    Pour into a freezer-friendly, airtight container. Transfer to freezer and freeze for 3-6 hours, or until completely frozen.

    OPTIONAL: To prevent ice crystals from forming, remove container from freezer every hour and use a fork or a whisk to stir mixture until smooth, then place back in the freezer.

  3. Allow to thaw for 20-40 minutes before scooping.

Recipe Video

Recipe Notes

**If you can’t find coconut cream, place 1 can (14 ounces) full fat good quality canned coconut milk (try to use a brand that does not contain any fillers and only coconut and water - we like Trader Joe's or Aroy-D, in the fridge overnight. After being refrigerated overnight, turn the can upside down and and pour out the coconut water liquid on top. Then scoop the solids of the coconut cream out of the jar. You should get approximately 3/4 cup from a 14 ounce can.

Nutrition Facts
Mango Ice Cream
Amount Per Serving (1 scoop (1/8 recipe))
Calories 216 Calories from Fat 108
% Daily Value*
Fat 12g18%
Carbohydrates 16g5%
Fiber 2g8%
Sugar 12g13%
Protein 2g4%
* Nutrition facts are provided as a courtesy using the WPRM recipe calculator. It is best to make your own calculations to ensure accuracy. We expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website. Percent Daily Values are based on a 2000 calorie diet.