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Vegan Mango Ice Cream
Prep 5 minutes
Total 5 minutes
Makes 700 g

Equipment

  • 1 high-speed blender with variable speeds such as Vitamix or Thermomix

Ingredients
 

  • 450g / 3 cups mango chunks frozen (or fresh, see instructions)
  • 250g / 1 cup dairy-free yoghurt I prefer coconut yoghurt

For Topping (optional)

  • 2 handfuls macadamia nut pieces or chopped almonds
  • 1 handful shredded coconut
  • 1-2 tablespoon brown rice syrup or other thick syrup you like
  • 1 pinch cinnamon

Instructions
 

  • For instant mango ice cream, place frozen mango chunks and yoghurt into the blender and process on a lower to medium speed until smooth and creamy (about 1 minute). You may need to scrape down the sides every now and then or use the tamper (if your blender has one) to keep the mango chunks down.
  • Serve immediately or pour into an airtight container to store in the freezer.

Using fresh mango

  • With fresh mango chunks, simply blend the ingredients at high speed until smooth, pour into a container and freeze for at least 4 hours. This version results in a more crystallised and less creamy ice cream unless you’re using an ice cream machine.

Topping (optional)

  • In a small frying pan, toast nuts and coconut for a few minutes until golden brown. Take off the heat, add syrup and cinnamon and coat nuts and coconut.