Vegan Mango Ice Cream: Easy 3-Ingredient Tropical Treat
Cool down with this ultra-creamy, no-churn Vegan Mango Ice Cream made with just three ingredients: mango pulp, coconut whipping cream, and vegan sweetened condensed milk. Free from dairy and gluten but full of lush, sun-kissed mango flavor, this tropical treasure tastes like a beach holiday in every bite. Perfect for sunny days or late-night cravings!
Equipment
- Mixing Bowl
- Hand or stand mixer
- Loaf pan or airtight freezer-safe container
- Spatula
- Freezer
Ingredients
- 2 cups mango pulp fresh or canned, unsweetened preferred
- 1 ½ cups coconut whipping cream chilled
- ¾ cup vegan sweetened condensed milk
Instructions
Whip the Coconut Cream
- In a chilled bowl, use a hand or stand mixer to whip the coconut whipping cream until it becomes fluffy and airy (about 3–5 minutes).
Add the Sweetness
- Gently fold in the vegan sweetened condensed milk. Mix just until combined — don’t overbeat.
Add the Mango Magic
- Pour in the mango pulp and fold everything together until you get a smooth, golden mixture.
Freeze the Dream
- Pour the silky mango blend into your favorite freezer-safe dish—whether it’s a loaf tin or a snug container with a lid—ready to chill into scoopable perfection. Smooth the top and cover.
Let it Set
- Let it rest in the freezer for a minimum of 4 hours—or better yet, overnight—until it transforms into a smooth, scoop-ready delight. If you like it soft-serve style, freeze for 3 hours and serve.
Scoop & Serve
- Allow it to soften at room temperature for about 5 minutes so each scoop glides out smooth and creamy. Serve in bowls, cones, or coconut shells!
Notes
For an extra twist, swirl in raspberry jam before freezing or sprinkle toasted coconut or crushed pistachios on top before serving. Feeling bold? A dash of cardamom or lime zest adds a gourmet punch. This recipe is naturally sweet — no need for extra sugar unless your mangoes are under-ripe!