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Mango season is officially here, so why not celebrate by making this paleo mango ice cream? It is healthy, cold, refreshing, and so delicious. Plus, this paleo mango ice cream recipe only has 3 ingredients, so what are you waiting for?

More Reasons To Love This Mango Ice Cream Recipe

This mango ice cream is healthy and delicious. Mango puree, coconut milk, and maple syrup are the only ingredients you need to make this vegan, dairy-free sweet, refreshing delight.

It’s low cost. Healthy ice creams are expensive. Making mango ice cream at home is much cheaper.

I got the mangoes I used to make this recipe from my uncle, so I only had to buy maple syrup and coconut milk. Even if you are using frozen mangoes, it’s still cheaper since they range between $3 and $5.

Coconut and mangoes go together. The mango provides a refreshingly sweet flavor, while the coconut milk adds a rich, creamy texture.

Tips For Making Paleo Mango Ice Cream

The type of coconut milk you use matters. Use full-fat coconut milk. Full-fat coconut milk gives the ice cream a rich, creamy texture.

Do not refrigerate the coconut milk. Use room temperature coconut milk. The ice cream base will be refrigerated overnight, so there is no point in chilling it first.

Chill the ice cream base overnight. The ice cream base needs to be super cold. It will improve not only the taste but texture of the ice cream.

If you are churning the mango ice cream in an ice cream machine, place the bowl in the freezer 1-2 days before you plan to churn the ice cream. My ice cream machine bowl lives in the freezer during the summertime, so I can easily churn ice cream any time I crave it.

When the cold mango ice cream base hits the frozen solid bowl, it will start to freeze immediately, creating smaller ice crystals which will create a smoother ice cream. Additionally, this will also speed up the churning time.

Paleo mango ice cream in a dessert glass.

How To Make Mango Ice Cream Using Frozen Store Bought Mangoes

I get it. Not everyone has access to fresh mangoes like I do. Luckily you can use frozen mangoes to make this paleo mango ice cream.

Place the 3 cups of frozen mangoes and blend until creamy.
Add 1 15 oz. can of coconut milk and 1/4-1/2 cup of maple syrup into a blender and blend until smooth.
Place the mango ice cream into a freezer-safe container and freeze it for 4-6 hours until it is frozen solid.

How Much Sugar Is In Mango Ice Cream

This paleo mango ice cream is free of refined sugar. However, it still contains grams of sugar from the maple syrup and the naturally occurring sugars in the mango. Each serving of mango ice cream contains 8.3 grams of sugar.

Swaps & Substitutions

Full-fat coconut milk is an essential ingredient in this mango ice cream recipe. Technically, you can substitute another type of non-dairy milk in this recipe. But you must add additional ingredients to ensure it has the right fat content to create the perfect creamy texture.

You can use nut milk, like almond or cashew milk, to make this mango ice cream. But make sure you read the ingredient list before you buy the milk, as it may contain non-paleo-friendly ingredients. Additionally, you will need to add extra fats like coconut butter, cashews, or coconut oil to create a rich, creamy texture.

You can use frozen mangoes in place of mango puree. The mango ice cream will not be as creamy as if it were made with homemade mango puree. But it will freeze quicker, so you can dig into the sweet mango ice cream much faster.

How To Store Mango Ice Cream

Store the mango ice cream in the freezer in an airtight freezer-safe container. It will last for up to 3 months. However, I recommend eating it within 1 month as the ice cream quality will decline the longer it sits in the freezer.

Serving Instructions

This mango ice cream does not contain any fillers, so it will not remain creamy. It will freeze solid, so you need to let it thaw for 30-40 minutes at room temperature before serving it. If you want the mango ice cream to have a soft serve texture, thaw it at room temperature for 1 hour.

If it is super hot outside, check the ice cream after 20 minutes. Try to scoop some of the ice cream out with an ice cream scoop. If it is too hard, let it sit for another 10-15 minutes and try again.

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