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Mango Ice Cream

A smooth and creamy Mango Ice Cream made without refined sugars or heavy cream, perfect for a guilt-free indulgence.
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Prep Time 10 minutes
Total Time 1 hour 10 minutes
Servings: 6 servings
Course: Dessert
Cuisine: Healthy
Calories: 150
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 14 oz can coconut milk (you only need the ¾ cup coconut cream) Adds rich creaminess without dairy.
  • 4 cups frozen mango chunks Provides natural sweetness and tropical flavor.
  • 1 tablespoon vanilla extract Enhances the overall taste.

Method
 

Preparation
  1. In a food processor, add the frozen mango and blend until broken down into smaller chunks, about 1 minute.
  2. Add in the coconut cream and the vanilla extract. Blend until completely smooth and incorporated, scraping down the sides as necessary, for about 3 minutes.
  3. Pour or spoon the ice cream base into a freezer-safe container and place it in the freezer. Allow it to set for 1 hour.
  4. Whisk the entire mixture every 10-20 minutes to prevent ice crystals from forming.
  5. Continue to freeze until fully solid, which may take an additional few hours.
Serving
  1. Before serving, let the ice cream thaw for 5-10 minutes. Use an ice cream scoop to serve.
  2. Optional: Add a sprinkle of toasted coconut, a few fresh mango slices, or graham cracker crumbs.

Notes

Store this ice cream in a well-sealed container in the freezer for up to a month. Can be made with other frozen fruits such as pineapple or berries.