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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 Time
10
minutes
mins
Freezing
8
hours
hrs
Total Time
10
minutes
mins
Course:
Desserts and sweet treats
Cuisine:
Caribbean, Filipino
Diet:
Gluten Free, Vegan, Vegetarian
Servings:
4
bowls
Author:
Emily Leary
Equipment
Weighing scales
Kitchen knife
Chopping board
Freezer-safe tray
Power blender
or food processor
Ingredients
500
g
mango flesh
(1 large)
200
g
coconut milk
Sprig mint
Metric
-
Ounces
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:
174
kcal
|
Carbohydrates:
20
g
|
Protein:
2
g
|
Fat:
11
g
|
Saturated Fat:
10
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
1
g
|
Sodium:
8
mg
|
Potassium:
320
mg
|
Fiber:
2
g
|
Sugar:
17
g
|
Vitamin A:
1353
IU
|
Vitamin C:
46
mg
|
Calcium:
23
mg
|
Iron:
2
mg
Tried this recipe?
Snap a pic and tag
@amummytoo
on Instagram or tag @EmilyLearyCooks on Twitter. I can't wait to see your posts!