3 Ingredient Mango Coconut Vegan Ice Cream (V, DF, Paleo): an easy, no-churn recipe for deliciously creamy mango ice cream bursting with coconut flavor! Dairy-Free, Paleo, Vegan, Gluten-Free.
Hi there! So, how was your weekend? Did you get a chance to try my coconut chocolate chip vegan ice cream? Or perhaps whip up a few homemade vegan ice cream bars? <– Please say YES to that one!
Did you do anything mischievous, out of character, or just plain ol’ fun? If you did, you must tell me all about it! I not only live vicariously through you, but I also like to look for a bit of inspo when letting loose during my summer adventures (and throughout the year, of course).
It’s just… sometimes I feel like we’re so focused all year-long. Focused on work. Focused on family. Focused on responsibility and etc. But what about the super important, completely necessary, but oft-ignored time to just CHILL? To just relax, unwind, and let the breeze run through your hair?
Alright, what could this possibly have to do with 3 Ingredient Mango Coconut Vegan Ice Cream, you might be asking yourself? Here’s the thing: mangoes started turning into a symbol of relaxation for me years ago. Like, you know how pineapples represent hospitality and strawberries (or strawberry coconut sorbet, as the case may be) represent a cartoonish personality or something… 😉 Well, mangoes = CHILL time for me.
Every time I see a mango, I think about the tropics. I think about long, lazy days of swimming, napping in the sun and enjoying all things mango. Be it 3 Ingredient Mango Coconut Vegan Ice Cream or not. 😉 I think about full days without any screen time at all.
…Sleeping in and waking up to breakfast in bed, with the sounds of the ocean gently waking me up. I think about… just slowing down.
With the summer in full bloom, it seems like high time to give ourselves the break we’ve been craving, nay, needing all year long. Don’t you agree?
This summer, I’m planning on taking a real and meaningful break from work. I’d like to step back a bit, stop obsessing about all the numbers, and just live life.
Will you join me?
Since mangoes = chillin’ like a villain (but not evil at all), I’m dedicating this 3 Ingredient Mango Coconut Vegan Ice Cream to change–the good, relaxing kind. Here’s to kicking off this newfound commitment to chillin’… and just plain breathing. To smelling the roses. Or mangoes. Whatever floats your cruise boat. 😉
You’ll see how easy it is to make your own frozen treats at home. In case you’re not convinced, let me tell you all about this 3 Ingredient Mango Coconut Vegan Ice Cream. It’s:
- made with just 3 ingredients
- … heck you can totally make it just 2 if you want 😉
- wonderfully creamy, cool and refreshing
- paleo, dairy-free, vegan and gluten-free
- super easy to make, in just a few minutes (minus the chill time, of course)
- deliciously scoopable after thawing
- amazingly refined sugar-free
- easy to make without any added sugar
- plant-based and allergy-friendly
- packed with the simple, whole and healthy ingredients you love
- made with mangoes, so basically = Chill Time Express (in both the temperature and mood sense of the word)
Dust off your favorite food processor or blender and meet me in the kitchen. It’s time to get our homemade BOSS on! Okay, does that sound like we’re going to be making actual bosses at home? In a way, we are: YOU!! Alright, I’ll stop being dairy-free cheesy. 😉 I’m just so unbelievably happy to be here with you, making all the wonderful treats we deserve—whole, delicious and so much better than the other stuff. I can’t wait to hear what you think of this recipe! In the meantime, tell me:
What are your plans for the summer?
Sending you all my love and maybe even a dove, xo Demeter ❤
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SHOP THE RECIPE
Here are a few items I used in today’s recipe. 🙂
Food Processor | Ice Cream Scoop | Coconut Milk | Maple Syrup | Blender |
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3 Ingredient Mango Coconut Vegan Ice Cream (Paleo, Dairy-Free, GF, Vegan)
- Prep Time: 5 mins
- Cook Time: 0 mins
- Total Time: 5 minutes
- Yield: about 4 cups 1x
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3 Ingredient Mango Coconut Vegan Ice Cream (V, DF, Paleo): an easy, no-churn recipe for deliciously creamy mango ice cream bursting with coconut flavor! Dairy-Free, Paleo, Vegan, Gluten Free.
Ingredients
- 3 cups frozen mangoes
- 1 can full fat coconut milk (13.66 oz.)*
- 1 tablespoon pure maple syrup (optional)
Instructions
- Add mangoes to a blender or food processor. Blend until crumbly.
- Add coconut milk and maple syrup (if using), blending until smooth. Scrape down the sides of the blender as needed.
- If you like super soft ice cream, enjoy immediately. If you want your ice cream firm and scoopable: pour into a freezer-friendly, airtight container. Freeze for 3-6 hours, or until completely frozen. Allow to thaw for 20-60 minutes before scooping—this treat can take awhile to thaw.** Enjoy!
Adapted from my Mango Coconut Milkshake.
More Paleo Vegan Ice Cream Recipes
Notes
- Here’s the food processor that I used in today’s recipe.
- *Do not chill coconut milk. Use room temperature canned coconut milk. Shake well to mix. Best when completely liquidy.
- **To quickly thaw, first ensure that ice cream is in a microwave-safe container. Microwave in 15-second increments until slightly soft and scoopable.
- Store in an airtight container in the freezer for up to 1 week. Before serving, thaw for about 20-60 minutes.
- Category: Ice Cream, Frozen Desserts, Paleo, Dairy-Free, Vegan, Gluten-Free
- Method: Chill
- Cuisine: American
© beamingbaker.com. All content and images are protected by copyright. Please do not use my images or recipe without my permission. If you wish to republish this recipe, please re-write the entire recipe using your own words and include a link to this post for the recipe.
If you loved this 3 Ingredient Mango Coconut Vegan Ice Cream, then you’ll truly enjoy these plant-based, allergy-friendly recipes:
☀︎ Paleo Vegan Dairy Free Frozen Dessert Recipes
Just in case you love coconut and chocolate… try one of my most popular recipes: Coconut Chocolate Chip Vegan Ice Cream (paleo, vegan, dairy-free, gluten-free).
If you’d rather sip than scoop up your mango coconut deliciousness, try my super easy to make 3 Ingredient Paleo Mango Coconut Milkshake. Yep, it’s paleo, vegan, refined-sugar free and wonderfully allergy-friendly. 😉
When you can’t get enough of making your own ice cream, give this decadent treat a spin: Dark Chocolate Nice Cream (Paleo, V, GF, DF).
Because everything Almond Joy is amazing: try my easy to make Paleo Vegan Almond Joy Ice Cream (V, GF, DF, Paleo)!
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Liz says
June 10, 2019 at 12:28 pmHi Demeter,
Thanks for this awesome recipe! Can’t wait to try it. It sounds delicious.
Is it possible to churn the mixture in a sorbet/ice cream maker, so that it doesn’t need to be to thawed for 20-60 minutes before it can be enjoyed?
Demeter | Beaming Baker says
June 10, 2019 at 3:49 pmHi Liz, great question! I do believe churning will make it lighter & fluffier, but it may still take a while to thaw (but perhaps less.) Let me know if you try!
susan cramer says
May 31, 2019 at 8:19 amCan I substitute almond milk for the coconut milk? SO trying to recduce calories.
Demeter | Beaming Baker says
June 3, 2019 at 10:59 amHi Susan! The full-fat coconut milk in this recipe is what males the sorbet creamy, and it’s actually a totally different kind of milk than almond milk. You could try using a can of lite coconut milk, but the sorbet will have a different consistency (might be more icy). Hope this helps!
Naomi says
February 4, 2019 at 5:50 amThis looks awesome and I’d love to try and make it 🙂 – is there an approximate amount in grams for one cup of frozen mango?
chittoor krishnan says
June 25, 2018 at 11:45 pmwhhers yr shop and phone number
Demeter | Beaming Baker says
June 26, 2018 at 5:55 pmHi Chittoor, this site is purely online based. 😉 No shop or phone number is available. 🙂
Carissa says
June 23, 2018 at 1:06 amWould this work well with fresh mangoes as well?
Demeter | Beaming Baker says
June 25, 2018 at 8:30 amHi Carissa! As long as you cut the mangoes into cubes and freeze it first before you blend it, it should work just fine! Let me know how it turns out!
Chelsea says
May 4, 2018 at 12:26 amThat looks amazing! I’m lactose intolerant so it’s hard always skipping out on ice cream. This seems like the perfect substitute!
Demeter | Beaming Baker says
May 4, 2018 at 4:28 pmThank you Chelsea! . Hope you enjoy!
Marcia says
March 29, 2018 at 8:32 amWonderfully delicious!!!, a big hit !! and it was gone in minutes. I had to prepare lunch for a little event And was looking for a delicious Simple vegan dessert to go with my banana bread. And I just happened To have quite a few mangoes on hand which I cut- up and froze the night before. This recipe was so easy and quick to make, I followed your instructions and froze it overnight, when I got to the event I let it sit out for a couple hours it was perfect, and ready to serve after lunch, everyone wanted seconds, thank You for this Simple healthy and delicious recipe, I will be using it on a regular basis.
Demeter | Beaming Baker says
March 29, 2018 at 2:04 pmWoohoo!! I’m so happy to hear that this was such a success for you, Marcia! 🙂 Such a great idea to let it sit out for a few hours in advance–that’s when the texture gets perfectly creamy. Thank you for taking the time to tell me how it all worked out for you. I truly appreciate it! .
Kamania Dinkins says
December 24, 2017 at 11:58 amI can use normal coconut milk for this, correct?
Demeter | Beaming Baker says
December 26, 2017 at 6:42 amHi Kamania, full-fat coconut milk is the kind that’s not marked “lite” or “light.” It’s mostly coconut cream instead of coconut juice. Enjoy!
Maria says
August 17, 2017 at 10:05 pmLoved it! So simple and so refreshing! Thank you.
★★★★★
Demeter | Beaming Baker says
August 18, 2017 at 3:49 pmFantastic! So happy to hear that Maria. 🙂
Leah says
August 10, 2017 at 11:23 pmGreat. Was simple to make with ingredients I had in the house. I put into popsicles because it was the only container I had available and it worked out well.
Demeter | Beaming Baker says
August 11, 2017 at 1:32 pmOh gosh, this must’ve been amazing as a popsicle! I was actually wondering how that would taste. 😉 So glad you enjoyed them Leah. Thanks for letting me know! 🙂
Tiffany says
July 30, 2017 at 11:54 amThank you for this great recipe! I had a few ripe mangos, as well as some coconut milk and maple syrup handy in the pantry. I cut up the mangos the night before and put the ingredients in the Vitamix in the morning. It was the perfect amount of sweetness without any refined sugars and ready by lunchtime.
★★★★
Demeter | Beaming Baker says
July 31, 2017 at 10:10 amMy pleasure, Tiffany! Ohhh, just the sound of those ripe mangoes makes me crave this ice cream again! Hehe. So happy to hear that you enjoyed my recipe. Thanks so much for reporting back. 🙂 Can’t wait to see what you try next!
Sue says
July 23, 2017 at 4:08 amCan you please tell me how many carbs are in this?
Demeter | Beaming Baker says
July 26, 2017 at 6:47 amHi Sue, at this time, no. 🙁 I’m currently working on adding nutritional info to the recipes on my site. Thank you for your patience. 🙂
Lali says
July 21, 2017 at 5:59 pmWould this work with the canned coconut cream?
Demeter | Beaming Baker says
July 26, 2017 at 6:45 amHi Lali, I recommend using the can of full-fat coconut milk–it has coconut cream and coconut water/juice in it. If you used canned coconut cream, you’d have to figure out how much coconut water/juice to add in to make up for the full-fat can. Sorry!
EDWARD DONALD DRAYTON says
March 12, 2018 at 4:57 amHi Demeter,
Thanks for the recipe. Just a point of clarification. Coconut “milk” is made from the white “meat” from dried coconuts blended with water. These can only come from dried coconuts that you’d find on a coconut shy.
Coconut “water” comes from the green coconuts fresh from the coconut palm. As the coconuts age and turn brown the “water” inside becomes brackish and wouldn’t be used to make coconut milk.
The little water left in a dried coconut would be thrown away…not added to anything I think..
Regards
Xena says
July 18, 2017 at 9:06 amThis looks amazing!
Demeter I was wondering if I could use mango pulp instead of frozen mango as that’s what I have on hand? If so, would you be able to kindly indicate approximately how much would be the equivalent?
Thanks so much
Demeter | Beaming Baker says
July 18, 2017 at 3:27 pmHi Xena, thank you! 🙂 It might just work–be sure to use frozen mango pulp (or freeze into cubes for easier blending). When frozen mango is blended, it becomes deliciously creamy. My best guess for the amount is about 2 1/4 cups liquid mango pulp. I’m not 100% sure, so be prepared for some kitchen experimenting. Can’t wait to hear how it turns out! 🙂
T says
July 6, 2017 at 11:40 amCan you substitute the mangos for soemething with less carbs like blackberries or strawberries?
Demeter | Beaming Baker says
July 6, 2017 at 3:21 pmHi T! Yes you can. The only thing is that it will change the texture of the ice cream. Mangoes tend to add a delicious creaminess. With strawberries or blackberries, you might get more of a sorbet texture. Can’t wait to hear how it turns out! 🙂
Terri says
July 4, 2017 at 4:01 pmWe saw this today and ran out to get the mangos. I can’t wait to have some with our cookout tonight!
Demeter | Beaming Baker says
July 6, 2017 at 3:12 pmAwesome!! I hope you got a chance to try and just loved it, Terri. Hope you had a wonderful cookout! 🙂
Cindy @ The Sweet Nerd says
July 3, 2017 at 12:35 pmI completely agree with you and as I write this I’m getting ready to relax (um, with a house full of people)…I love the pairing of fruit and ice cream (I’m working on a fruit coulis recipe right now).
Happy 4th! 🙂
★★★★★
Demeter | Beaming Baker says
July 6, 2017 at 3:09 pmLol on relaxing with a house full of people. That should be SUPER easy, right? . Hope you had an awesome 4th! 🙂
Pamela (BrooklynFarmGirl) says
June 27, 2017 at 7:14 pmYum! This icecream looks so good .
Demeter | Beaming Baker says
June 29, 2017 at 11:18 amThank you, Pamela! Hope you get to try! 🙂
Marsha | Marsha's Baking Addiction says
June 27, 2017 at 1:57 pmI love the idea of chillin’ with this mango ice cream, it looks so refreshing and delicious! I love the bright colour, it definitely suits a hot summer’s day! Have a great week, Demeter! 🙂 xo
★★★★★
Demeter | Beaming Baker says
June 29, 2017 at 11:17 amSometimes all ya need is a double scoop to get the good, chill vibes going. 😉 Hoping you have an awesome week, Marsha! xo
Sues says
June 27, 2017 at 8:31 amThis ice cream sounds amaaaaazing! I’m all about mango right now (and always) and could probably eat an entire pint of this 🙂
Demeter | Beaming Baker says
June 27, 2017 at 10:23 amThank you, Sues! 🙂 Hope you get to try and just love it! 🙂
Gayle @ Pumpkin 'N Spice says
June 26, 2017 at 8:52 amI totally agree! We seemed to be so focused on everything, that we forget to relax and have fun! I would gladly relax with a scoop (or five) of this gorgeous ice cream! Love that this is just three ingredients, Demeter! And that color! Love it! Pinned! Hope your Monday is off to a great start!
Demeter | Beaming Baker says
June 27, 2017 at 10:23 amRight? It’s high time we all take a good, long break. Or at least a high-quality break. 🙂 Thanks for pinning! Wishing you an awesome week ahead! 🙂
Shashi at Savory Spin says
June 26, 2017 at 8:34 amDemeter – you sure are right – I’ve been feeling like I’ve been running on fumes…IN Circles and I NEED a break – and that break would be even better with two or three scoops of this 3 Ingredient Mango Coconut Vegan Ice Cream! You know how you mentioned mangoes remind ya of the topics and chilling…lady, one day you must come to Atlanta and visit the Buford Highway Farmers Market – so many tropical fruits – you might just wanna take a nap there! 🙂
xoxo
Demeter | Beaming Baker says
June 27, 2017 at 10:20 amOh goodness, sounds like you need a break more than I do! Alright, it’s time to dial it all down and start planning your next vacay. 🙂 Hopefully one with a few or more scoop of this mango ice cream! 😉 I will totally visit that market if I ever go to Atlanta. Thanks for the tip, Shashi! 🙂 xoxo