If you’ve been hunting for the ultimate refreshing treat that’s both creamy and naturally sweet, I’m about to share a game-changer: the Vegan Mango Ice Cream (No Churn, 3 Ingredients) Recipe. This delightful dessert blends luscious mango pulp with smooth coconut cream and a touch of vegan condensed milk, creating an irresistibly rich, tropical delight without any fuss or ice cream machine needed. It’s perfect for hot days or whenever you crave something cool and vibrant, plus it’s wonderfully simple to make with just three key ingredients.
Ingredients You’ll Need
With just three vibrant and wholesome ingredients, this recipe showcases how simplicity can yield spectacular results. Each component adds its own magic, from the richness to the fruity punch and creamy sweetness.
- 500 g coconut whipping cream, chilled: This is the base that gives your ice cream that luscious, velvety texture without any dairy.
- 320 g vegan condensed milk: Provides the perfect natural sweetness and helps the mixture freeze smoothly without icy crystals.
- 480 g mango pulp: The star ingredient that brings a burst of tropical fruitiness and vivid color to this creamy treat.
How to Make Vegan Mango Ice Cream (No Churn, 3 Ingredients) Recipe
Step 1: Whip the Coconut Cream
Start by adding the chilled coconut whipping cream to a large bowl. Using an electric whisk, beat it for a couple of minutes until it thickens and becomes creamy. This step is vital because the whipped coconut cream provides the light and airy feel that makes the ice cream so delightful.
Step 2: Combine with Vegan Condensed Milk
Next, pour in the vegan condensed milk. Whisk the mixture for another minute until these two ingredients blend seamlessly. The condensed milk adds sweetness while helping to achieve that smooth, soft-serve texture without actual churning.
Step 3: Fold in the Mango Pulp
Add the mango pulp gradually in half-cup increments, folding it into the coconut mixture carefully. This gradual addition ensures that the mango flavor distributes evenly throughout the ice cream without losing its creamy consistency.
Step 4: Freeze Until Set
Transfer your vibrant mango mixture to a loaf pan. If you want to elevate the presentation and intensify the fruity swirls, take some extra mango pulp and gently swirl it through the top with a spoon. Cover the pan with plastic wrap and freeze for at least 4 hours, or until the ice cream is fully set and scoopable.
Step 5: Thaw Before Serving
Before you serve, remove the ice cream from the freezer about 15 minutes in advance. This slight thaw softens the texture, making it easier to scoop while enhancing the creamy mouthfeel.
How to Serve Vegan Mango Ice Cream (No Churn, 3 Ingredients) Recipe
Garnishes
Enhance your serving with a sprinkle of toasted coconut flakes or crushed pistachios for a delightful crunch. Fresh mint leaves or thin slices of ripe mango also add beautiful color and an extra burst of freshness that complements the creamy dessert perfectly.
Side Dishes
This ice cream pairs wonderfully with other tropical-inspired dishes. Serve alongside grilled pineapple, vegan coconut macaroons, or a vibrant fruit salad to create a refreshing, light summer feast that everyone will love.
Creative Ways to Present
Try scooping the vegan mango ice cream into hollowed-out mango halves for a playful presentation. Alternatively, layer it in a glass parfait with vegan granola and fresh berries for a stunning dessert parfait that looks as good as it tastes.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers, store them tightly covered in the freezer to keep the flavors fresh and prevent ice crystals from forming. Use an airtight container or tightly wrapped plastic wrap to lock in that creamy texture.
Freezing
This no churn vegan mango ice cream freezes beautifully thanks to the coconut cream and condensed milk, which inhibit icy textures. Just be sure to let it freeze at least 4 hours for the best consistency.
Reheating
Unlike traditional baked dishes, reheating ice cream isn’t necessary. Instead, just set it out for 10 to 15 minutes to soften naturally at room temperature before scooping and serving.
FAQs
Can I use fresh mangoes instead of mango pulp?
Absolutely! If you have ripe fresh mangoes, simply blend them until smooth to make your own mango pulp. Just make sure your mangoes are sweet and juicy to keep the flavor vibrant.
Is there a substitute for vegan condensed milk?
You can try making your own condensed milk using coconut milk and sweetener, but store-bought vegan condensed milk offers convenience and consistency that’s hard to beat for this recipe.
Can I use regular coconut milk instead of coconut whipping cream?
Regular coconut milk is too thin and won’t whip up properly. For the best texture, use chilled coconut whipping cream or a thick coconut cream to achieve that creamy ice cream consistency.
How long does this ice cream last in the freezer?
Stored properly, it will stay delicious for up to 2 weeks. Beyond that, the texture and flavor may begin to deteriorate, so it’s best enjoyed fresh.
Can I add other flavors or mix-ins?
Definitely! Try stirring in chopped nuts, shredded coconut, or even a dash of lime zest to bring exciting new dimensions to this simple vegan mango ice cream.
Final Thoughts
I can’t encourage you enough to dive into this Vegan Mango Ice Cream (No Churn, 3 Ingredients) Recipe. It’s pure joy in a bowl, effortlessly combining tropical sweetness with creamy richness in a plant-based, no-fuss format. Whether you’re a seasoned vegan or simply craving a healthier, refreshing dessert, this recipe will quickly become your new favorite go-to for beating the heat and indulging your sweet tooth at the same time.
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Vegan Mango Ice Cream (No Churn, 3 Ingredients) Recipe
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 4 hours 20 minutes
- Yield: 10 servings
- Category: Dessert
- Method: No-Cook
- Cuisine: Vegan
- Diet: Vegan
Description
A creamy and refreshing vegan mango ice cream made with just three simple ingredients. This no-churn recipe uses coconut cream, vegan condensed milk, and mango pulp for a smooth, naturally sweet tropical treat that’s perfect for hot days or any time you crave a dairy-free dessert.
Ingredients
Ice Cream Base
- 500 g coconut whipping cream, chilled (or coconut cream/coconut milk)
- 320 g vegan condensed milk
Flavoring
- 480 g mango pulp
Instructions
- Prepare the Coconut Cream Base: Add the chilled coconut cream to a large bowl and use an electric whisk to whip it for a couple of minutes until it becomes creamy and smooth. Then, add the vegan condensed milk and continue whisking for another minute until well combined.
- Incorporate Mango Pulp: Gradually add the mango pulp to the coconut mixture in half cup increments, whisking well after each addition to ensure the ingredients blend evenly and the mixture is smooth.
- Freeze the Mixture: Pour the ice cream mixture into a loaf pan. Optionally, swirl in some extra mango pulp on top using a spoon for added texture and flavor. Cover the pan tightly with plastic wrap and freeze for at least 4 hours or until firm.
- Serve the Ice Cream: Before serving, remove the ice cream from the freezer about 15 minutes beforehand to allow it to soften slightly for easier scooping and optimal creaminess.
Notes
- Use chilled coconut whipping cream or coconut cream for the best whipped texture.
- For a more intense mango flavor, use ripe and fresh mango pulp or a high-quality canned mango pulp.
- This recipe requires no churning or ice cream machine, making it simple and convenient.
- Thawing the ice cream slightly before serving helps in scooping and enhances the creamy texture.
- Storage: Keep frozen and consume within one week for best taste and texture.
