Coconut Mango Ice Cream
This Coconut Mango Ice Cream recipe is creamy, healthy and refreshingly delicious! This easy ice cream is a no-churn recipe that requires only 4 ingredients. It's dairy-free, refined sugar-free, and naturally vegan so it's not only tasty but guilt-free in so many ways. Serve it regular or soft serve as a treat on its own or as the perfect way to end any meal!
Servings: 6 servings
Calories: 251kcal
Ingredients
- 3 - 4 cups mango chunks fresh or frozen
- 14 oz can coconut milk regular or light
- 1/3 cup maple syrup or honey
- 2 tbsp or more any milk or water
Instructions
- In a blender or food processor, add mango, coconut milk, maple syrup and milk.
- Process until smooth, adding more liquid by tbsp and scraping the walls, if necessary.
- Taste for sweetness now and adjust of necessary. Especially, frozen mango differs.
- Pour into any container and freeze for at least 6 hours or overnight.
- To serve, let thaw on a counter for 30 minutes or 60 minutes for soft serve. It will become softer and creamy.
Video
Notes
- Store: Freeze in a glass airtight container for up to 3 months.
- Pictured are my favorite OXO scoop and ceramic loaf baking dish.
- I tried to make this mango ice cream in an ice cream maker and it was too crystalized. Great news - you don't need a machine, wahoo!
- Coconut milk should be from a can and not carton.
- Quality of coconut milk is super important. I highly recommend Thai Kitchen. Trader Joe's, 365, Compliments brands as they produce creamy and smooth ice cream thanks to a guar gum.
- You can use light coconut milk but ice cream will be less creamy.
Nutrition
Serving: 1cup | Calories: 251kcal | Carbohydrates: 28g | Protein: 2g | Fat: 16g | Saturated Fat: 14g | Sodium: 19mg | Fiber: 3g | Sugar: 24g