Name: Mango Ice Cream Recipe
Prep time: 10 min
Total time: 10 min
Ingredients: 500 g mango flesh ((1 large)); 200 g coconut milk; Sprig mint

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

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!

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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

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

* 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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