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Vegan Mango Ice Cream
You only need 3 ingredients to make this creamy and delicious real-fruit Vegan Mango Ice Cream. It's the perfect summer treat!
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Course:
Dessert
Cuisine:
American
Diet:
Vegan, Vegetarian
Keyword:
how to make vegan ice cream, no churn ice cream recipe, Vegan Mango Ice cream
Prep Time:
15
minutes
minutes
Cook Time:
15
minutes
minutes
Freezing Time:
4
hours
hours
Total Time:
4
hours
hours
30
minutes
minutes
Servings:
6
serving cups
Calories:
214
kcal
Author:
Veg Kitchen
Ingredients
2
cups
mango
cubed, fresh or frozen
¼
cup
organic sugar
optional
2
cups
coconut milk
full fat
US Customary
-
Metric
Instructions
Place cubed mangos in a food processor.
Process the mangos until smooth
Mix the mango puree and sugar in a small saucepan and simmer for about 10 minutes, or until thickened into a jam-like consistency. Stir frequently.
Pour the mango mixture back into the food processor (or blender). Add the coconut milk and process until smooth.
Transfer ice cream mixture into a freezer-safe container and cover.
Freeze for at least 4 hours before serving.
Notes
Simmer the mango puree on a low heat to avoid burning.
Allow the finished ice cream to sit at room temperature for about 10 minutes before trying to scoop. This will help soften the ice cream slightly.
You can replace the sugar in this recipe with a bit of maple syrup or agave if you prefer.
You can use fresh or frozen mango chunks.
Nutrition
Calories:
214
kcal
|
Carbohydrates:
19
g
|
Protein:
2
g
|
Fat:
16
g
|
Saturated Fat:
14
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
1
g
|
Sodium:
10
mg
|
Potassium:
258
mg
|
Fiber:
1
g
|
Sugar:
16
g
|
Vitamin A:
595
IU
|
Vitamin C:
21
mg
|
Calcium:
20
mg
|
Iron:
3
mg
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