No Ice cream maker? No problem! Summer is here and it's just the right time for a vegan ice cream recipe that you can prepare without an ice cream maker! Here's a recipe for a No churn Vegan Mango Ice Cream.
Very simple yet deliciously creamy Mango ice cream without high fructose corn syrup or any artificial sweeteners. With the right choice of naturally sweet ingredients, a dairy-free Mango Ice Cream is just what we need to enjoy the pleasures of summer without any guilt...
Jump to:
About this recipe
This vegan mango ice cream is prepared without an ice cream maker using an easy no-churn method. It’s so smooth and silky that you won’t believe it was made without any eggs or dairy.
My kids and I enjoyed this to the last scoop and last melting drop. What I loved about it is that I did not need lots of sugar in the process, unlike the store-bought equivalents that come loaded with processed sugar in every serving.
With this new recipe, you get the best of both worlds...exceptional, natural taste that is not too expensive.
As the temperatures are starting to creep into the 90F, it is a great time to find sweet, ripe, and juicy mangoes at the local produce.
When mangoes are as sweet as they are at the peak of summer, you don't need as much added sugar in your ice cream. Based on the reviews and feedback I got for Vegan Mango Lassi, mango turmeric cheesecake, Rice pudding with mango, and Mango Rasayana recipe, I can tell that you have a penchant for mangoes too! I hope you will try this today...
A combination of Mango and coconut milk is something I have not tried before, but the flavors seem to complement very well. You can opt to try this recipe without the coconut milk too if you are not a big fan of coconut milk.
The coconut milk or cream does all the work behind the screen with its creaminess as well as a nutty flavor.
As with most of my recipes, the list of ingredients is small enough that you can try it right away. The procedure is super easy and you do not have to use an Ice Cream maker if you do not have one 😉
Ingredients note
- Mango: Use fresh and ripe mangoes as much as possible. Frozen varieties would also work but they also tend to be sour. Look for mangoes that give in a little when you press on them gently.
- Coconut milk: I used organic coconut milk. Be sure to refrigerate the coconut milk before using it in the mango ice cream recipe. Refrigeration helps in getting just the cream from coconut milk. You can discard the water after you take the cream off, or save it for a smoothie recipe.
- Sweetener: Powdered sugar or maple syrup work the best. Be sure to check the sweetness of the mangoes and adjust the sweetener accordingly.
No churn ice cream method
With minimal ingredients, here's how you can make your own mango Ice cream without an ice cream machine.
Blend the (chopped) Mangoes, coconut cream(only fat part from the coconut milk), and agave or powdered sugar together.
Add a teaspoon of vanilla extract. Blend again.
Place the ice cream mixture on a pot or tray and freeze it for at least 4-6 hours. Using small cups or a flat tray would help in freezing it faster. Coconut Mango Ice Cream is pretty much done! Depending on the consistency you get, there are two ways to serve it.
How to serve Ice cream
Blend the mango ice cream chunks in a food processor or a high-power blender. and start processing them. You will notice that the crumbs stick together and magically turn into a softer mango ice cream. Just scoop the ice cream and serve!
Alternative method: After your coconut mango ice cream mixture is ready, freeze it for 6 hours. About 30 minutes before you serve it, let it thaw at room temperature and you will be able to scoop it just like that.
The creaminess from coconut milk does the trick for us! On a hot summer day, things happen fast and you don't need 30 minutes for it to soften.
Recipe FAQ's
Frozen treats generally have a long shelf (freezer) life. Mango coconut ice cream can last up to 3 months. Just be sure to thaw it for 30 minutes before serving it.
Yes, this recipe is completely dairy-free. With just the cream from coconut milk and fresh mangoes, vegan mango ice cream is as simple as it gets.
Yes, you can make mango ice cream without coconut milk or cream too. Instead, sub that with a frozen banana or any nut butter of your choice.
Expert tips
- Use good quality coconut milk. Make sure the tin cans are not damaged.
- Refrigerate the coconut milk ahead so that you will get just the cream out of it. After opening the lid discard the water from it and you will be left with the cream.
- Use fresh mango pulp or puree in your recipe for the best results.
- Use alcohol-based vanilla extract because alcohol helps the ice cream stay softer in the freezer.
- If fresh mangoes are not available use 2 ½ cup frozen mango chunks.
- If you don't have mango try this with pineapples.
- Coconut milk should be from a can and not a carton.
- You can use light coconut milk but keep in mind that the ice cream will turn out less creamy.
Related recipes
Just subscribe to my newsletter for more delicious vegan recipes such as this sent directly to your inbox.
📖 Recipe
Vegan Mango Ice Cream
Equipment
Ingredients
- 2 Ripe Mangoes - or Use 3 cups frozen mango chunks
- 1 can organic un sweetended coconut milk - 13.66 oz
- ¼ cup Agave syrup - or 2 tablespoon sugar
- 1 teaspoon pure vanilla extract
- 2 teaspoon Tooty fruity - optional
Instructions
- Blend the (chopped) Mangoes, coconut cream(see notes), and agave or powdered sugar together.
- Add a teaspoon of vanilla extract. Blend again.
- Place the ice cream mixture on a pot or tray and freeze it for at least 4-6 hours. Using small cups or a flat tray would help in freezing it faster. Coconut Mango Ice Cream is pretty much done! Depending on the consistency you get, there are two ways to serve it.
How to serve Ice cream
- Blend the mango ice cream chunks in a food processor or a high-power blender. and start processing them. You will notice that the crumbs stick together and magically turn into a softer mango ice cream. Just scoop the ice cream and serve!
- Alternative method: After your coconut mango ice cream mixture is ready, freeze it for 6 hours. About 30 minutes before you serve it, let it thaw at room temperature and you will be able to scoop it just like that.
- The creaminess from coconut milk does the trick for us! On a hot summer day, things happen fast and you don't need 30 minutes for it to soften.
Process Shot
Check above for step-by-step pictures (most of my recipes include pictures)
Notes
- Use good quality coconut milk. Make sure the tin cans are not damaged.
- Refrigerate the coconut milk ahead so that you will get just the cream out of it. After opening the lid discard the water from it and you will be left with the cream.
- Use fresh mango pulp or puree in your recipe for the best results.
- Use alcohol-based vanilla extract because alcohol helps the ice cream stay softer in the freezer.
- If fresh mangoes are not available use 2 ½ cup frozen mango chunks.
- If you don't have mango try this with pineapples.
- Coconut milk should be from a can and not a carton.
- You can use light coconut milk but keep in mind that the ice cream will turn out less creamy.
YOUR OWN NOTES
Nutrition
Nutritional information is an estimation only.
UPDATE NOTE: This recipe was originally published in May 2017. It was updated on June 16, 2021, with new photos and text.
Erl daGerl
Can I make this in my ice cream maker? Will it churn properly?
Uma Raghupathi
Yes, you can do that. But without trying it, I cannot say it will work. But you can blend it 2-3 times for a softer ice cream texture.
Lathiya
Wow, vegan Ice cream sounds interesting. I love mangoes and this is the right time for me to try this Ice cream.