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!
Print
Pin
Save
Servings: serving cups
Ingredients
- 2 cups mango cubed, fresh or frozen
- ¼ cup organic sugar optional
- 2 cups coconut milk full fat
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 (Estimate per Serving)
Calories: 214kcalCarbohydrates: 19gProtein: 2gFat: 16gSaturated Fat: 14gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 10mgPotassium: 258mgFiber: 1gSugar: 16gVitamin A: 595IUVitamin C: 21mgCalcium: 20mgIron: 3mg
Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.
