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    Home » Dessert recipes

    By Emily Leary. Last updated Apr 21, 2022. Green links are Amazon links. As an Amazon Associate I earn from qualifying purchases.

    Mango ice cream recipe

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    This mango ice cream recipe is sweet, creamy, delicious and naturally vegan and gluten free. With just two ingredients, you're sure to love this frozen dessert.

    a decadent glass filled with mango ice cream with a spoon out the side and topped with a small mint leaf.
    a decadent glass filled with mango ice cream.

    Ingredients

    • 500 g (1.1 lb) mango flesh (1 large)
    • 200 g (7.1 oz) coconut milk
    • Sprig mint

    Equipment

    • Weighing scales
    • Kitchen knife
    • Chopping board
    • Tray
    • Power blender or food processor

    Instructions

    Peel, stone and roughly chop the mango into each pieces, arrange on a tray and place in the freezer overnight, or until solid.

    Drop the frozen mango pieces into power blender or food processor.

    chunks of mango in a plastic blender cup.

    Add the coconut milk.

    chunks of mango and coconut milk in a plastic blender cup.

    Blitz until smooth and ice cream-like. If it's a bit soft, place in the freezer for 30 minutes to firm up.

    blended mango and coconut milk in a plastic belnder cup.

    Serve with a sprig of mint.

    a decadent glass filled with swirled mango ice cream topped with a small mint leaf.

    If you want to achieve a dole whip look, simply transfer the mixture to a piping bag fitted with an open star nozzle and pipe in rising swirls.

    Enjoy! And if. you fancy something a little different, try dusting with a pinch of chilli powder!

    Print this mango ice cream recipe

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    Mango Ice Cream Recipe

    This mango ice cream recipe is sweet, creamy, delicious and naturally vegan and gluten free. With just two ingredients, you're sure to love this frozen dessert.
    Prep Time10 mins
    Freezing8 hrs
    Total Time10 mins
    Course: Desserts and sweet treats
    Cuisine: Caribbean, Filipino
    Diet: Gluten Free, Vegan, Vegetarian
    Servings: 4 bowls
    Author: Emily Leary

    Ingredients

    • 500 g (1.1 lb) mango flesh (1 large)
    • 200 g (7.1 oz) coconut milk
    • Sprig mint

    Equipment

    • Weighing scales
    • Kitchen knife
    • Chopping board
    • Tray
    • Power blender or food processor

    Instructions

    • Peel, stone and roughly chop the mango into each pieces, arrange on a tray and place in the freezer overnight, or until solid.
    • Drop the frozen mango pieces into power blender or food processor.
    • Add the coconut milk.
    • Blitz until smooth and ice cream-like. If it's a bit soft, place in the freezer for 30 minutes to firm up.
    • Serve with a sprig of mint.
    • If you want to achieve a dole whip look, simply transfer the mixture to a piping bag fitted with an open star nozzle and pipe in rising swirls.

    Video

    Nutrition

    Calories: 174kcal | Carbohydrates: 20g | Protein: 2g | Fat: 11g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 8mg | Potassium: 320mg | Fiber: 2g | Sugar: 17g | Vitamin A: 1353IU | Vitamin C: 46mg | Calcium: 23mg | Iron: 2mg
    * Note: nutritional information is estimated, based on publicly available data. Nutrient values may vary from those published. Information on this website should not be taken as medical advice. Cuisines identify the primary region of inspiration for a dish.
    Tried this recipe?Snap a pic and tag @amummytoo on Instagram or tag @EmilyLearyCooks on Twitter. I can't wait to see your posts!

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    Emily Leary. Chef. Multi-award-winning food writer, presenter and photographer. Author of bestselling book, "Get Your Kids to Eat Anything".

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