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
Scale
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.
