If you love mango, you gotta make this vegan mango ice cream! You only need two ingredients and it’s done in 5 minutes! You can enjoy it straight away! What else do you want, right?
Super simple, no added sugar (though you can add some if you prefer, of course), nut-free, no avocado, no ice cream machine needed and the result will satisfy your ice cream munchies for sure.
Sooo creamy, dreamy and fruity!
Ingredients
- frozen mango chunks
- dairy-free yoghurt
(see quantities in recipe card)
Mango: If you want to have instant ice cream, you need to use frozen mango. If you have more time on your hands, you can use a fresh one and freeze the ice cream later.
You can buy frozen mango chunks in your supermarket or you may also cut up a fresh, ripe mango and freeze the cubes (this is what I usually do because I live in Queensland, where they grow mangoes).
Dairy-free Yoghurt: I love using coconut yoghurt as I find it pairs well with the mango. But if you don’t like the coconut flavour, please feel free to use any other kind such as soy, almond or oat.
Depending on the texture of the yoghurt, you may need to add a little water or mylk if your blender is struggling a bit.
Equipment
You’ll need a food processor or a high-speed blender with variable speed such as a Thermomix or a Vitamix.
However, if you only have a blender with a high speed such as a Nutribullet, you can still make this ice cream using fresh mango, not frozen, and then freeze the mixture.
You don’t need an ice cream machine for this vegan mango ice cream but it can come in handy if you’re not using frozen but fresh mango.
Instructions
Step 1. For instant mango ice cream, place frozen mango chunks and coconut yoghurt in a 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.
Step 2. Serve immediately or pour into an airtight container to store in the freezer.
I toasted some shredded coconut and macadamias and added a little bit of brown rice syrup and cinnamon at the end as a topping. Very yum, I can only highly recommend it!
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 though unless you’re using an ice cream machine.
To avoid too many water crystals in the freezer, you have to stir the ice cream every half an hour or so while it’s in the freezer.
Variations
This recipe also works with berries and bananas! So good!
Storage
If you don’t finish your vegan mango ice cream right away, you can store it in the freezer in an airtight container for up to 6 months.
When you get it out, leave it on the kitchen bench to defrost a little. Depending on how hot it is in your house, this will take about 15 minutes. Just keep an eye on it.
Top Tip
This healthy mango ice cream is also ideal for breakfast! I’ve got this mango smoothie bowl recipe on my blog that is very similar to this one! If you love mango, you know what to do ;)! TRY IT!
📖 Recipe
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.
