How To Make Mango Ice Cream (Coconut Mango Ice Cream)

How to make mango ice cream at home with just 4 ingredients that’s paleo-friendly, dairy-free, and using unrefined sugar! The result is a wonderfully creamy, sweet, tropical coconut mango ice cream that’s made with just minutes of prep time!

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 ‘Instant’ ice cream in a bag, 100% fruit ice lollies, and several yogurt-based ice creams like a lavender and blackberry version. Now it’s my turn to share how to make mango ice cream at home (and a creamy vegan mango ice cream at that!).

During mango season, I’m constantly whipping up sweet treats like mango lassi, sago pudding, and even mango salad and salsa! Just last week, I made a nutritious mango breakfast chia pudding bowl! But this vegan mango ice cream recipe is a next-level summer treat!

Unlike storebought 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, this coconut milk mango ice cream 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 mango ice cream.

Making mango ice cream without cream (dairy) can be tricky texturally. However, replacing the regular dairy and eggs with thick coconut cream not only helps yield a super creamy easy mango ice cream. The combination of coconut and mango is also a match made in heaven (have you tried Thai coconut sticky rice with mango?!)! 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 yogurt ice cream, peach ice cream, or these fruity frozen yogurt lollies. 

The Ingredients

The Coconut Mango Ice Cream

• Mangoes: I used Ataulfo (honey) mangoes for this recipe, which are sweet and slightly sour with a high flesh-to-seed ratio. I recommend using whatever the best in-season mangoes 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 we want from this vegan mango ice cream. 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 mango 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 coconut mango ice cream, 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 coconut mango ice cream flavor. 
• Salt: sust a little will help enhance the flavors of the mango ice cream.

The Mango Ice Cream Toppings

The below-topping ideas are 100% optional but are suggestions that I think would work particularly well when paired with this coconut mango ice cream. 

• Coconut – shredded, flaked, 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 new 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 with this coconut mango ice cream.
• 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 whipped coconut cream.

Optional add-ins and variations

You can experiment with adding any of the below to the mango ice cream (there are some crossovers from the above list). The amount you need will depend on personal taste.

I usually start with a ⅓ cup with “crunchy” elements and increase if I feel it needs it (folded in after the mixture has blended). You can add any spices during the blending process. 

• Vanilla
• Cardamom
• Cinnamon
• Chili powder 
• Tajin (which combined chili and lime powder)
• Toasted coconut
• Crushed biscuit
• Chocolate chips (dark, milk, white)
• Crushed nuts (pistachios, almonds, etc.)

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 mango ice cream 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 mango 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 vegan mango 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 to the freezer, covered, for up to 6 hours or overnight (it’s fine doing it for 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 mango 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 the vegan mango ice cream with the toppings of your choice. I particularly like mango with tajin (a mixture of chili and lime powder) or chamoy dip. However, I’ve included several other options above!

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 (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 this coconut mango ice cream alone or with the toppings of your choice. You can also serve a scoop or two alongside pancakes, 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!

FAQs

Recipe Notes & Variations

• Keep the ratio: I’ve experimented with finding the perfect ratio of sugar to fat to flavoring (mango) for this vegan ice cream with a soft and creamy consistency. If you substitute any of the ingredients, try to do so with similar options and amounts.
• Adding alcohol: this tropical dessert can be made into even more of an adult treat with the addition of a bit of booze like Malibu, etc. Just note that alcohol will lower the freezing point of ice cream, which is great for yielding a smooth, creamy ice cream. But add too much, and it won’t freeze properly. 
• Combine fruits: this vegan ice cream method works with more than just mango. You can also make a fruity blend, for example, with peach (or enjoy this peach ice cream), strawberry, pineapple, or raspberry. 
• Using an ice cream machine: if you have one, then feel free to use it according to the manufactures guidance. 
• For even creamier results: you can reduce the mango puree on the stovetop until halved (then allow to cool) to remove water content (thus reduce some of the water ice crystals). If doing this, use double the amount of mango.
• Increasing mango: if you find the flavor of your ice cream isn’t quite as mango-ey as you’d like, I don’t recommend increasing the amount too much as the ice cream will become less creamy, the more you add. Instead, make sure to reduce the mango (above tip) for more flavor. Alternatively, if available to you, you can use a few drops of mango flavoring or extract.
• The color: the color of your mango ice cream will vary from a pale to deep yellow-orange, based on the mangoes used. 

Other Dairy-Free Dessert Recipes

• Creamy avocado mousse
• No-bake layered cherry cheesecake
• Two-layer vegan strawberry tart
• Strawberry, raspberry, and goji superfood tart
• Vegan raw mini peppermint layers cheesecakes
• Avocado chocolate mousse
• Vegan Peach Ice Cream
• Vegan Coffee Ice Cream

If you try this coconut mango ice cream recipe, I’d love to hear your thoughts/questions below. Also, I’d appreciate a recipe card rating below, and feel free to tag me in your recipe recreations on Instagram @Alphafoodie!