Mango Coconut Ice Cream

This vegan Mango Coconut Ice Cream is an easy-to-make homemade mango ice cream recipe that’s made with just 6 ingredients. It’s rich and luscious and makes a perfect summertime treat.

This homemade mango ice cream is delicious, creamy and it goes FAST, so you might want to double the batch.

If you love mangoes, you’re going to love this vegan coconut mango ice cream. We use coconut milk for this recipe instead of dairy milk, but the coconut flavor is very mild, barely even noticeable. The star of the show is the mango and the flavor is pure bliss!! 

What is Vegan Ice Cream?

Vegan ice cream is a non-dairy frozen dessert made with coconut milk, almond milk, oat milk or some other non-dairy plant-based milk. The FDA defines ice cream as a frozen product made from dairy, and since vegan ice cream contains no dairy products from animals, then technically vegan ice cream isn’t really an ice cream but rather a frozen dessert.

Mango Ice Cream Recipe

This homemade mango ice cream recipe is made with just 6 ingredients. You want to use frozen mango for this recipe. I like to freeze my own mango chunks because it has a much richer and sweeter flavor than store-bought frozen mango.

• Fresh organic mangoes
• Unsweetened canned coconut milk
• Light corn syrup
• Fresh lemon juice
• Pure vanilla extract
• Coconut sugar

Find printable recipe with measurements below.

How to Make Mango Ice Cream

If you’ve ever wondered how to make dairy-free ice cream, this coconut mango ice cream comes together in a pinch!

1. Peel and cut mango, discarding seeds, and place in a blender. Blend until smooth.
2. Stir together mango puree, coconut milk, corn syrup, lemon juice, and vanilla in a bowl until well incorporated.
3. Stir in mango mixture until combined well.
4. Into a large bowl, pour the custard through a fine-mesh sieve to remove any strings from the mango (discarding solids).
5. Cover the mixture with plastic wrap and chill for about 4 hours.
6. Pour the custard into your ice cream maker and churn until the custard begins to take form.
7. Transfer ice cream to an airtight container and put in freezer to set for 4-6 hours.

How Do You Know When A Mango Is Ripe?

A perfectly ripe mango will have a strong flowery fragrance and will slightly yield when you gently squeeze it. The skin should have tones of yellow-orange or red which will increase as the fruit ripens. Avoid mangoes that have a loose or shriveled skin or black marks.

What Is The Best Way To Cut A Mango

Cutting a mango can be a bit tricky at first, but once you get the hang of it, it’ll become a breeze.

1. Hold the fruit standing on one of its ends.
2. Slice down one side of the pit vertically, then repeat on the other side. There will be flesh left around the pit.
3. Using a paring knife, score the flesh of each half into cubes. You don’t want to slice all the way through the skin.
4. Using a spoon, scoop along the inside of each half as close to the skin as you can to cut out all of the cubes. Alternately, you can turn each half inside out so the cubes pop outward, then cut away the cubes,
5. Cut away the band of fruit around the pit and peel away the skin. Cut the flesh into pieces.

How Do You Freeze Mango?

I like to freeze my own mango for this homemade mango ice cream recipe, because I can freeze the mangoes when they’re ripe and juicy. Bags of frozen mango purchased at the grocery stores don’t seem to have much flavor.

• Cut and peel mango. Cut the mango into pieces.
• Cookie sheet.  Lay the mango pieces in a single layer on a cookie sheet (you can lay down a piece of parchment paper, wax paper or a silpat first if you want).
• Freeze. Put the cookie sheet with the mango pieces in the freezer for 2o minutes 
• Loosen mango pieces. After 20 minutes lift the mango pieces up from the baking sheet with a spatula so they won’t stick during the remaining freeze time. Then pop them back in the freezer to freeze for 1 hour.
• Transfer to freezer bag. Use a spatula to loosen the frozen mango slices from the cookie sheet and transfer them to a plastic freezer bag
• Store in freezer: Store the frozen mango in an air-tight freezer bag in the freezer up to 6 month.

Health Benefits of Mango

Looking For More Frozen Dessert Recipes?

• Strawberry Popsicles
• Frozen Chocolate Covered Bananas
• Lemon Ginger Popsicles
• Lime Popsicles
• Pineapple Paletas
• Coconut Fruit Popsicle
• Lemon Semifreddo

More Mango Recipes

• Mango Juice
• Mango Nectar Juice Cubes
• Mango Dragonfruit Refresher
• Mango Arugula Quinoa Salad
• Mango Slaw
• Mango Salsa
• Curried Mango Chicken Sala

Continue to Content

Print

Yield: 4 servings

Mango Coconut Ice Cream

Prep Time 20 minutes

Additional Time 8 hours

Total Time 8 hours 20 minutes

This Mango Coconut Ice Cream is an easy-to-make homemade mango ice cream recipe that's made with just 6 ingredients. It's rich and luscious and makes a perfect summertime treat.

Ingredients

• 1- 1/2 cups mangoes, chopped (about 4 - 5 champagne mangoes)
• 2 14-ounce cans unsweetened full-fat coconut milk
• 2 tablespoons rice syrup or light corn syrup
• 1 tablespoon fresh lemon juice
• 1/2 teaspoon vanilla
• 1/2 cup coconut sugar

Instructions

1. Peel and cut mango (discard seeds) and place in a blender. Blend until smooth.
2. Stir together mango purée, coconut milk, corn syrup, lemon juice, and vanilla in a bowl until well incorporated.
3. Stir in mango mixture until combined well.
4. Into a large bowl, pour the custard through a fine-mesh sieve to remove any strings from the mango (discarding solids).
5. Cover the mixture with plastic wrap and chill for about 4 hours.
6. Pour the custard into your ice cream maker and churn until the custard begins to take form.
7. Transfer ice cream to an airtight container and put in freezer to harden for 6 hours.

Notes

How Do You Know When A Mango Is Ripe?

A perfectly ripe mango will have a strong flowery fragrance and will slightly yield when you gently squeeze it. The skin should have tones of yellow-orange or red which will increase as the fruit ripens. Avoid mangoes that have a loose or shriveled skin or black marks.

What Is The Best Way To Cut A Mango?

Cutting a mango can be a bit tricky at first, but once you get the hang of it, it’ll become a breeze.

1. Hold the fruit standing on one of its ends.
2. Slice down one side of the pit vertically, then repeat on the other side. There will be flesh left around the pit.
3. Using a paring knife, score the flesh of each half into cubes. You don’t want to slice all the way through the skin.
4. Using a spoon, scoop along the inside of each half as close to the skin as you can to cut out all of the cubes. Alternately, you can turn each half inside out so the cubes pop outward, then cut away the cubes,
5. Cut away the band of fruit around the pit and peel away the skin. Cut the flesh into pieces.

How Do You Freeze Mango?

• Cut and peel mango. Cut the mango into pieces.
• Cookie sheet.  Lay the mango pieces in a single layer on a cookie sheet (you can lay down a piece of parchment paper, wax paper or a silpat first if you want).
• Freeze. Put the cookie sheet with the mango pieces in the freezer for 2o minutes 
• Loosen mango pieces. After 20 minutes lift the mango pieces up from the baking sheet with a spatula so they won’t stick during the remaining freeze time. Then pop them back in the freezer to freeze for 1 hour.
• Transfer to freezer bag. Use a spatula to loosen the frozen mango slices from the cookie sheet and transfer them to a plastic freezer bag
• Store in freezer: Store the frozen mango in an air-tight freezer bag in the freezer up to 6 month.

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 536Total Fat: 42gSaturated Fat: 37gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 0mgSodium: 30mgCarbohydrates: 43gFiber: 0gSugar: 36gProtein: 4g

theharvestkitchen.com attempts to provide accurate information, however, this nutritional information is provided as a courtesy and is an estimate only. The nutritional information provided comes from online sources and calculations. See full disclaimer on About page.