This mango ice cream is what frozen tropical treat dreams are made of. You won’t believe it’s completely vegan and healthy — it’s incredibly creamy with a bold mango flavor (I use a splash of rum for depth, but it’s optional).
Made with just 4 ingredients and no ice cream maker required, it’s an easy, light summer dessert everyone will love.
The perfect healthy summer dessert!
Delicious and light – this “nice cream” uses simple, wholesome ingredients and provides a creamy dessert that can be enjoyed without blowing your calorie goals. Depending on portions, servings can be kept under 200 calories each.
Vegan and dairy-free – the base is full-fat canned coconut milk for richness, plus frozen mango for natural sweetness. A little maple syrup or agave balances the flavor; both are optional if you prefer less added sugar.
No ice cream maker required – simply blend everything in a food processor or high-speed blender until smooth. No churning or special equipment needed.
Save this recipe for an easy, healthy dessert that delivers big flavor.
Ingredients for mango ice cream
- 1 can full‑fat canned coconut milk
- 5 cups frozen mango chunks
- 2–3 tbsp maple syrup or agave nectar (to taste)
- 1 tbsp coconut rum (optional, for flavor)
How to make mango ice cream in a blender or food processor
This recipe is very straightforward: add the coconut milk, frozen mango, sweetener, and optional rum to a blender or food processor. Blend on high until the texture is smooth and creamy, like soft‑serve.
Once blended, transfer the mixture to a loaf pan or glass dish, press a sheet of plastic wrap over the surface to prevent ice crystals, and freeze for 3–4 hours for a firmer scoop. For a soft‑serve texture, serve immediately after blending.
What goes with mango ice cream?
- Fresh berries – raspberries, strawberries, or cherries add bright contrast.
- Toasted coconut flakes – for extra tropical crunch and aroma.
- Nuts or granola – chopped almonds or macadamias give a satisfying bite.
Is mango ice cream healthy?
Yes. This recipe relies on simple, natural ingredients: fruit and coconut milk. Choosing minimal added sweetener keeps the sugar lower, and using full‑fat coconut milk gives a satisfying texture so you can enjoy a small portion. Nutritional values will vary based on exact ingredients and portion size.
Try a different flavor variation!
- Swap half the mango for frozen peaches, strawberries, or pineapple for a new fruity profile and extra complexity.
Other fruity desserts to try
- Key Lime Cake
- Key Lime Pie
- Old Fashioned Peach Cobbler
- Banana Nut Bread with Chocolate Chips
If you like this mango ice cream, you’ll love these frozen cocktails
- Mango Daiquiri
- Frozen Mango Margaritas
- Frozen Strawberry Margaritas
- Strawberry Peach Frosè
If you make this Mango Ice Cream recipe, please leave a review and share a photo on Pinterest or Instagram — I love seeing your creations!
Mango Ice Cream
ingredients
- 1 can coconut milk full fat
- 5 cups frozen mango chunks
- 2-3 tbsp maple syrup or agave nectar
- 1 tbsp coconut rum optional
- mango chunks (for topping)
- raspberries (for topping)
- mint sprigs (optional)
instructions
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In a blender or food processor, combine the coconut milk, frozen mango chunks, maple syrup (or agave), and coconut rum if using. Blend on high until smooth and creamy, resembling soft‑serve.
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Transfer to a loaf pan or glass dish, cover with plastic wrap, and freeze for 3–4 hours for a firmer texture. Scoop and serve with fresh fruit, toasted coconut, or nuts.
Nutrition
Disclaimer: Nutritional values are estimations calculated with a third‑party tool and may vary.
Did you make this?
Tag me on Instagram and use the hashtag #eerecipes so I can see your version.
