Vegan Coconut Mango Ice Cream
A luscious, vegan mango coconut ice cream made with just three simple ingredients. No ice cream maker required—just whisk, fold, and freeze for a tropical, creamy dessert ready in under 15 minutes. Perfect for a quick, satisfying treat that’s naturally dairy-free and packed with healthy fats.
Equipment
- Stand Mixer or Electric Whisk
- Measuring Scales
- Silicone Spatula
- Small Mixing Bowl
- Medium Lidded Container (Pyrex or similar)
Ingredients
- 400 ml full-fat coconut milk chilled
- 320 g condensed coconut milk chilled
- 600 g mango pulp fresh or tinned
Instructions
- Chill Ingredients Thoroughly: Before beginning, ensure both the full-fat coconut milk and condensed coconut milk have been completely chilled in the refrigerator for several hours or overnight. Cold ingredients are crucial for achieving a light, airy, and creamy texture in your ice cream without needing an ice cream machine. Chilling also helps the coconut solids whip up beautifully.
- Separate Coconut Solids: Open the chilled coconut milk and pour it into a small bowl. You will notice it naturally separates into a thick, white solid and a clear liquid. Carefully scoop out the thick, creamy solids and transfer them to a large mixing bowl or the bowl of a stand mixer. The clear liquid can be saved for smoothies, cooking, or discarded.
- Whip Coconut Cream Until Fluffy: Using a stand mixer or electric whisk, beat the coconut solids for 2 to 3 minutes on medium-high speed. The mixture should lighten in color and become fluffy, airy, and smooth. This whipped coconut will form the creamy base of your ice cream. Once whipped, transfer it to a separate bowl and set aside temporarily.
- Prepare Condensed Coconut Milk: Without cleaning the mixing bowl, pour the chilled condensed coconut milk into the bowl. Using the whisk attachment or electric mixer, whip the condensed milk for 3 to 4 minutes. The mixture should double in volume, lighten in color, and become slightly frothy, forming a sweet, airy base that blends beautifully with the coconut cream.
- Combine Whipped Coconut Cream: Gently fold the previously whipped coconut cream into the sweetened condensed coconut milk. Whisk or fold together for about 1 minute, ensuring an even, light, and smooth mixture without deflating the air you’ve incorporated. This step is important for creating a creamy, melt-in-your-mouth ice cream texture.
- Add Mango Pulp Gradually – First Portion: Take 200 g of mango pulp and add it to the mixture. Whisk gently for 1 minute until it is fully incorporated. The ice cream base should start showing a pale yellow-orange color, and the mango flavor will begin to infuse the creamy mixture.
- Incorporate Mango Pulp – Second Portion: Add another 200 g of mango pulp and continue whisking for an additional 1 minute. This gradual addition helps maintain a smooth texture and ensures the mango is evenly distributed throughout the ice cream base.
- Incorporate Mango Pulp – Final Portion: Add the remaining 200 g of mango pulp. Whisk carefully for 1 to 2 minutes until the mixture becomes a uniform, vibrant, golden-orange color and has a light, fluffy consistency. Taste and adjust if necessary; the mango flavor should be bright and prominent.
- Transfer Into Freezer-Safe Container: Using a silicone spatula, scrape the ice cream mixture into a medium-sized lidded container suitable for freezing. Smooth the top gently to create an even surface, which will help it freeze evenly.
- Freeze Until Firm: Place the container in the freezer and allow the ice cream to set for a minimum of 6 hours, or preferably overnight. Avoid opening the lid frequently, as this can cause ice crystals and affect the creamy texture.
- Serve and Enjoy: After freezing, remove the ice cream from the freezer about 5 to 10 minutes before serving to allow it to soften slightly for easier scooping. Serve in bowls or cones, optionally garnished with fresh mango chunks, shredded coconut, or a drizzle of mango puree for extra flair.
Notes
- Use full-fat coconut milk and condensed coconut milk that are well-chilled for the best texture.
- Whipping the coconut solids separately creates a fluffy, creamy base that mimics traditional ice cream without an ice cream machine.
- Gradually adding mango pulp ensures a smooth, evenly flavored ice cream with a vibrant tropical color.
- This recipe requires no specialized equipment beyond a whisk or stand mixer, making it perfect for beginners.
- Allowing the ice cream to freeze completely before serving ensures clean scoops and a satisfying, creamy texture.
- You can adjust the sweetness by using unsweetened or lightly sweetened mango pulp if desired.
