A scoop of ice cream always makes the most gloomy, dark day better. This mango ice cream is the perfect sweet treat to keep you cool on a hot summer’s day. It’s also the perfect dessert if you are looking for a healthy dessert.
The pairing of mangoes with coconut milk and monk fruit sweetener is the perfect combination. Mangoes have many health benefits, such as being rich in soluble fibers. They give this ice cream its flavor as well as provide it with its smooth texture.
How To Make Mango Puree
Since I am using locally sourced fresh mangoes, I made my own mango puree. You can use store-bought mango puree if you want to. The mangoes were perfect for making mango puree as they were ripe and soft to the touch.
To make the mango puree, place the mango onto a cutting board stem side down, and use a sharp knife to cut both sides of the mango from top to bottom to separate the flesh from the pit. Peel the skin from the mango using your fingers. Additionally, using clean hands, squeeze the pit of the mango to release the juices. Place the mangoes into a blender or food processor and blend them into a smooth puree.
Some mangoes have an overabundance of string-like fibers that become lodged into your teeth. In the Bahamas, we call them stringy or hairy mangoes. These stringy fibers will alter the texture of the coconut mango ice cream. If you are using stringy mangoes, pour the mango puree into a sieve set over a bowl, and press it until only stringy fibers remain.
Can I Use Frozen Mango Chunks?
Of course, you can use frozen mangoes. Ripe mangoes are sensationally sweet and help create the ice cream’s creamy texture. However, if you do not have fresh mangoes, frozen mangoes will work as well. You will need 4 cups of frozen mangoes to make this ice cream recipe.
To make this mango ice cream using frozen mangoes, place the mango chunks into a food processor along with 1 can of coconut milk, monk fruit sweetener, and vanilla bean paste. Blend the mango mixture until it is smooth, and taste the ice cream to see if the sugar levels need to be adjusted. Pour the mango ice cream into an airtight container and freeze it for a minimum of 5-6 hours or overnight.
Can I Make This Mango Ice Cream Without An Ice Cream Machine
You do not need an ice cream maker to make this mango coconut ice cream. Simply cover the mango ice cream base with plastic wrap and chill it overnight. Transfer the mango ice cream to an 8 by 10-inch square baking dish and freeze it for 1 hour and 30 minutes. Pull the mango ice cream out of the freezer and whisk it, making sure to break up any frozen bits.
Return the mango ice cream to the freezer and freeze it for 50 minutes. Whisk the mango ice cream making sure to break up any frozen bits, and freeze it for another 2 hours, whisking it every 30 minutes until it reaches the soft-serve stage.
Serve the mango coconut ice cream as is if you prefer soft serve ice cream. Otherwise, transfer the mango ice cream to an airtight container or cover it with plastic wrap and freeze it for 2-3 hours until it has a firm yet scoopable consistency.
Can I Use Another Non-Dairy Milk
You can use another dairy-free milk. However, since coconut milk is richer and creamier than other non-dairy milk substitutes, the texture of your mango ice cream will be altered. Additionally, you can substitute light coconut milk if you prefer lighter ice cream.
Can I Use Another Sweetener?
If you do not like monk fruit sweetener, you can replace it with another sugar-free sweetener such as stevia. Additionally, You can even add 4-5 pitted Medjool dates to sweeten this recipe. Moreover, maple syrup also works wonders for this mango ice cream recipe.
Sugar-Free Dairy-Free Mango Ice CreamCourse: Dessert, Gluten-Free, Recipes, vegan
Made with just 4 simple ingredients, this mango ice cream is healthy, light yet rich, creamy, and delicious. Best of all, it is sugar-free and dairy-free!
1 14 oz. can coconut milk regular
1/2 cup monk fruit sweetener
1 1/2 cups mango puree
1 teaspoon vanilla bean paste
- Combine the monk fruit sweetener and coconut milk in a saucepan and heat it over medium-high heat for 2-3 minutes until the monk fruit sweetener crystals dissolve.
- Allow the monk fruit sweetener and coconut milk mixture to cool slightly, then add the mango puree and vanilla bean paste and stir well to combine.
- Transfer the coconut mango ice cream base to a container, cover it with plastic wrap, and refrigerate it overnight.
- Churn the mango ice cream in an ice cream maker according to the manufacturer’s instructions.
- Transfer the mango ice cream to an airtight container and freeze it for 3-4 hours until it sets up.
- If you do not have a vanilla bean paste, use a tablespoon of pure vanilla extract.If using vanilla extract, ensure it is pure vanilla extract. Imitation vanilla extract will give the vanilla ice cream an unpleasant aftertaste.
- NUTRITION INFO Calories: 89 | Carbohydrates: 14g |Protein: 1g | Fat: 3.5g | Saturated Fat: 3g | Cholesterol: 0mg | Sodium: 8mg | Potassium: 141mg | Sugar: 12.9g | Vitamin D: 0mg | Calcium: 9mg | Iron: 0mg
- NUTRITIONAL INFO DISCLAIMER: The nutritional values presented above are only estimates. I don’t have a medical background, nor am I a registered dietitian or certified nutritionist. Therefore, nutritional information shown on foodandmoodcreations.com should only be used as a general guideline.
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