Sweet, refreshing, and light all in one spoonful. Oh. My. Coconut-y goodness! This coconut mango vegan ice cream recipe is one of my most favorite combos of coconut and mango, and I’m not even a fan of coconut so much. But, this has Changed.My.Mind! Dairy free “ice cream” can be delicious.
Coconut is a great replacement for dairy milk, however, it’s important to keep in mind that you will be missing out on calcium that you’d normally get from dairy. But, please don’t think that dairy is the only source of calcium. So please read labels when deciding what to use, as there are a few options for coconut milk. Canned coconut milk typically is just coconut and water (no calcium there).
Coconut is loved by some and loathed by others. Good for plant based preferences, but others are concerned about the fat content.
Let’s talk about mango, a fruit that doesn’t typically get eaten regularly. Maybe in summer salsas, but that’s about it. Mango contains an impressive nutrient profile. It’s in the yellow family, so maybe you’re thinking Vitamin C. Right on. It’s beneficial for antioxidant properties.
Mango is also of benefit for copper, folate (hello expecting mamas, especially), Vitamin A and E, and some B vitamins. So the next time you’re thinking about picking a fruit to add to a smoothie, salad or salsa, think mango for it’s antioxidant and immune system benefits.
Mango may also be good for digestive health. Adults with chronic constipation that ate mango daily, in a 4 week study, found that mango was more effective than a supplement containing a similar amount of soluble fiber. But, if you suspect food sensitivites are a part of your digestive woes, then mango may not be good for you. Check out my site to learn more about how foods can affect your digestive health.
Simple, real ingredients. Easy and quick.
Forget about needing an ice cream maker, too. A food processor is all you need for this coconut mango vegan ice cream. One bowl recipes are my favorite these days and you can certainly make an “ice cream” (you’ll only find non-dairy recipes here) that won’t disappoint.
Coconut Mango Vegan Ice Cream
- Food Processor
- 3 Cups Frozen Mango, cubed
- 1 Can Coconut milk, full fat (reduced fat will be too watery)
- 1 Tbsp Maple Syrup
- Carefully cube mango. Add to food processor. It will make a smoother blend if you dice ahead of time. Mango is soft, but still be careful when cubing a frozen fruit.
- Let 3 cups frozen mango run in food processor until in small chunks. Then slowly pour in 1 can full fat coconut milk.
- Add in maple syrup if you plan to freeze the leftovers. It will keep it scoopable.