The weather is starting to heat up, which is enough excuse for me to give ice cream making a go again. I’ve previously experimented with fruit popsicles and yogurt-based ice creams like a blackberry ice cream. Now I am sharing how to make mango ice cream at home (and a creamy vegan one at that!). Unlike store-bought versions, this coconut mango ice cream has no long list of ingredients with chemicals and preservatives. Instead, it’s made with just four all-natural ingredients. Best of all, it is gluten-free, dairy-free, paleo, and uses maple syrup in place of sugar and yet still has the smooth and creamy texture you want from homemade ice cream. Making mango ice cream without cream (dairy) can be tricky texturally. However, replacing the regular dairy and eggs with thick coconut cream helps yield a super creamy and easy ice cream. Plus, the combination of coconut and mango is also a match made in heaven! Eating a serving of this transports me to a tropical beach vacation. Now that’s my kind of dessert! Want more frosty, fruity dessert inspiration? You might also like this recipe for strawberry sorbet, raspberry ice cream, or peach ice cream.
The Mango Ice Cream Ingredients
Mangoes: I used Ataulfo (honey) mangoes for this recipe, which is sweet and slightly sour with a high flesh-to-seed ratio. I recommend using whatever best mangos in season are that aren’t too fibrous. You can also use tinned mango pulp but only use high-quality varieties like Kesar Indian mango (available in Asian grocery stores). Coconut cream: some fat is essential for achieving the smooth, creamy consistency. Fats obstruct ice crystal growth; more so, the creamy texture helps to hide the ice crystal texture to our palettes, resulting in soft and creamy ice cream. However, too much and the ice cream can become “chewy.” I’ve used the solid part from full-fat tinned coconut milk for its wonderful texture and subtle flavor. However, you can also use homemade coconut cream. Maple syrup: sugar is also very important when it comes to making creamy ice cream. Sugars control crystal formation and have a big impact on creating an ice cream soft enough to scoop. For this recipe, I’ve used unrefined liquid maple syrup. For a non-vegan option, you could use honey or even cane sugar. You can reduce the amount ever so slightly, but I wouldn’t recommend completely getting rid of it. Lime: this will help cut through the sweetness and add depth to the flavor. Salt: just a little will help enhance the flavors.
Most importantly, you don’t need an ice cream maker for this recipe!
Toppings Ideas
The below-topping ideas are 100% optional but are suggestions that I think would work particularly well when paired with this mango ice cream recipe.
Coconut – shredded coconut, coconut flakes, or toasted flakes. Herbs – mint and basil will work well. Heat-chili salt, chili powder, or tajin spice all pair amazingly with mango. Mango with tajin is one of my favorite summery treats. Better yet, drizzle some chamoy sauce! Fruit – strawberries, raspberries (sliced), pomegranate seeds, or even pineapple (raw or grilled) are all pairings I love. Also, mango and passionfruit are a classic pairing. Fruit coulis – raspberry fruit coulis or compote works particularly well. Nuts – almonds, pistachios, pecans, macadamia nuts, etc. Chocolate – chunks or chips. I like white chocolate with mango, but any would work. Cream – whipped cream or coconut whipped cream.
How to Make Mango Ice Cream at Home
Step 1: Prepare the Mango First, wash and peel your mangoes. Then use a knife to cut the flesh away from the seed. Use a fork/spoon to scrape the seed and remove as much flesh as possible. You can do this straight into a food processor or first do it in a bowl, whichever is easiest for you. If you’re using tinned mango, then skip this step. Step 2: Blend the Ingredients Add the mango flesh along with all the remaining ingredients to a food processor and blend into a smooth, creamy mango puree. This may take some time, so be patient. You want it to be ultra-smooth, so you don’t have any “bits” in your ice cream. When ready, give it a quick taste, and feel free to add a little more maple or lime juice to personal preference. Step 3: Freeze the Ice Cream This vegan mango ice cream method is made without an ice cream machine. Instead, you need a large (silicone if possible) ice-cube tray or a wide container. Ice tray method: pour the mango puree into your ice cube tray and transfer it to the freezer, covered, for 6 hours or overnight (or up to 24 hours). Large container method: transfer the mango puree to a large, wide dish (I prefer to use wider dishes so it will freeze sooner, rather than a smaller but taller option). Then, follow the method outlined in my caramel ice cream recipe where you take the mixture out of the freezer several times to mix and agitate the ice crystals (thus stopping them from growing too large, for creamy ice cream with no churning necessary). Then finally, you transfer it to an ice cream/bread loaf tin for a final freeze. If you use the second method, then you can ignore the following steps. Step 4: Blend the Ice Cream Cubes Transfer the frozen mango ice cubes to your food processor and blend into a soft, smooth consistency. If the heat from the machine causes it to become a little too soft, you can place it back in the freezer for 30-60 minutes (at this point, I transfer it to an ice cream tub). Alternatively, you can serve it immediately! Enjoy alone or with the toppings of your choice.
How to Store Mango Ice Cream
While this tropical treat is best enjoyed “freshly made” (since there are no preservatives), you can store it in the freezer, covered tightly in a freezer-safe container (to avoid the formation of ice crystals), for up to one month. It will technically last between 2-3 months, though it loses quality over time. Remove it from the freezer for 5-10 minutes before serving to scoop it out more easily.
How to Serve
Enjoy the best mango ice cream alone or with the toppings of your choice. You can also serve a scoop or two alongside pancakes like Fluffy Japanese Style Pancake, waffles, and French toast, or even make a mango ice cream sandwich using the cookies of your choice – like these healthy oatmeal cookies. You can always add a scoop to a blender with extra milk for a creamy mango milkshake, too!
More Mango Recipes
The Best Mangonada Recipe (Chamoyada) Mango Sago Dessert Mango Lassi Mango Avocado Salsa
If you try this homemade mango ice cream, let me know how it goes in the comments below. I’d appreciate a recipe card rating and would love to see your recipe recreations – tag me on Instagram @Alphafoodie!
