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!
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 and 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 24hoursLarge container method: Transfer the mango puree to a large, wide dish (I prefer to use wider dishes that will freeze sooner, rather than a smaller but taller option. Then, follow the method outlined in my caramel ice-cream recipe - where you remove the mixture from 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). Before transferring 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 or chamoy sauce. However, I’ve included several 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.
Keep the ratio: I’ve experimented with finding the perfect ratio of sugar to fat to flavoring (mango) for vegan coconut milk mango 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, 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, 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.
Optional add-ins and variations:You can experiment with adding any of the below to the mango ice cream. The amount you need will depend on personal taste. With ‘crunchy’ elements, I usually start with a ⅓ cup and increase if I feel it needs it (folded in after the mixture has blended). You can add any spices during the blending process.