4 Ingredient Vegan Mango Ice Cream (Sugar-Free)

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A scoop of vegan mango 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 treat if you are looking for a healthy dessert. 

The pairing of mangoes with coconut milk and monk fruit sweetener is the perfect combination. These ingredients give the ice cream its flavor as well as provide it with its smooth texture. Plus, mangoes have many health benefits, such as being rich in soluble fibers so you will be getting healthy nutrients while enjoying a cold creamy scoop of this ice cream.

How To Make Mango Puree 

Since I am using locally sourced fresh mangoes, I made my own mango puree. The mangoes were perfect for making mango puree as they were ripe and soft to the touch. 

Alternatively, you can use store-bought mango puree instead of homemade mango ice cream.

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.

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 fine-mesh sieve set over a bowl, and press it until only stringy fibers remain. 

Can I Use Frozen Mango Chunks To Make Vegan Mango Ice Cream

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 vegan 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 sweetness 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 vegan mango 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 to make this vegan mango ice cream. However, since coconut milk is richer and creamier than other non-dairy milk substitutes, the texture of your mango ice cream will be altered. 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. Maple syrup also works wonders for this vegan mango ice cream recipe.