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This 3 ingredient mango ice cream recipe is super easy! 5 mins of prep for the best mango ice cream: rich & creamy with big mango flavor!
How was your weekend? 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.
It’s just… sometimes I feel like we’re so focused all year-long. Focused on work. Focused on finances. Focused on family. Focused on all the responsibility and etc. But what about the super important and completely necessary, but oft-ignored time to just chill? To just relax, unwind and let the breeze run through your hair?
That’s what today’s super easy homemade mango ice cream recipe is all about: letting yourself unwind, relax and just let that tropical summer breeze run through your hair. Or at least taste like it. In your mouth, not your hair. Oh, you know what I mean.
A long time ago, I started associating mangoes with the tropics and the tropics with relaxation, sunshine, and happiness. So you will join me in making, then scooping up two big scoops of this homemade mango ice cream, then enjoying the tropical flavors and just… relaxing? 🙂
Super Easy Homemade Mango Ice Cream Recipe
Just as I wish for you to have a moment to yourself that’s as easy and gentle as a warm summer’s breeze, did I design this recipe to be as easy to make. As the warm summer’s breeze. Oh, you get it.
I originally shared this healthy mango ice cream recipe back in June 2017, and ever since, it’s been one of your go-to Beaming Baker ice cream recipes. Along with… my Coconut Chocolate Chip Vegan Ice Cream, 4 Ingredient Banana Peanut Butter Swirl Ice Cream and 2 Ingredient Pineapple Coconut Sorbet. Today, we’re gonna whip up a batch of freshly made, homemade mango ice cream and just chill.
3 Ingredients for this Healthy Mango Ice Cream Recipe
All you need are 3 simple, whole ingredients to make this healthy mango ice cream recipe:
- Ingredient #1: Mangoes
- Ingredient #2: Full-fat Coconut Milk
- Ingredient #3: Pure Maple Syrup
You can even skip the pure maple syrup if you’re using extra ripe and sweet mangoes. Just know that either way, this homemade mango ice cream is still vegan, paleo, healthy and dairy-free.
How to Make Mango Ice Cream
Learn how to make fresh mango ice cream with me in just 3 easy steps.
- Add mangoes to a food processor and blend until crumbly.
- Add coconut milk and maple syrup, then blend until smooth and creamy.
- Pour mixture into a freezer-friendly container and chill until firm and scoopable. Enjoy!
More dessert recipes to try
- Mango Smoothie – 3 Ingredients!
- Snickers Salad Recipe
- Mango Vegan Milkshake
- Mango Pineapple Smoothie
Recommended Tools for the Best Mango Ice Cream Recipe
- My Favorite Food Processor: In case you couldn’t tell by the name, this really is my favorite food processor. It’s been right by my side for pretty much every ice cream recipe I’ve come up with over the years, and isn’t showing any signs of slowing down even a tiny bit. If you’re on the lookout for a strong, sturdy and totally dependable food processor then I highly recommend you check this one out. It’s awesome!
- Ice Cream Scooper: If you’re gonna make some homemade mango ice cream, then you need an ice cream scooper that you can trust. It does a fantastic job of creating beautiful, TV commercial-level scoops right in the comfort of your own home.
- Freezer Door Ice Cream Container: I love that this reusable ice cream container fits comfortably on your freezer door. That way you have easy access to your mango ice cream at all times. 😉
- Full Fat Coconut Milk: A key ingredient of this healthy mango ice cream, and one of my favorite ingredients to use when making homemade ice cream in general.
How’d you enjoy learning how to make mango ice cream at home with me? It was so incredibly easy and chill, right? Let me know what you think in the comments below! I love hearing from you. I’m so grateful that you’re here, sharing in these tasty kitchen moments with me and your loved ones. ‘Til the next kitchen adventure…
Sending you all my love and maybe even a dove, xo Demeter ❤️
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Healthy Ice Cream Recipes
- BEST Vegan Chocolate Ice Cream
- Coconut Milk Keto Ice Cream
- Dark Chocolate Nice Cream
- 4 Ingredient Paleo Almond Butter Ice Cream
- Strawberry Keto Ice Cream
- Almond Joy Vegan Paleo Ice Cream
- Healthy No Sugar Added Chocolate Peanut Butter Ice Cream
- 3 Ingredient Cashew Ice Cream
3 Ingredient Homemade Mango Ice Cream Recipe – Easy!
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.
- 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 a while to thaw.** Enjoy!
More Healthy Homemade Ice Cream Recipes:
Notes
- Where to Buy Ingredients: Full-Fat Coconut Milk | Pure Maple Syrup
- *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.
- Storage Notes: Store in an airtight container in the freezer. Before serving, allow to thaw for about 15-40 minutes. Scoop and enjoy!
- Recommended Tools: My Favorite Food Processor | Trigger Ice Cream Scooper | Mini Ice Cream Containers | Super Cute Ice Cream Scoop | Reusable Ice Cream Tub
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Would this work with the canned coconut cream?
Hi 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!
Hi 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
This 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
Hi 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! 🙂
Can you substitute the mangos for soemething with less carbs like blackberries or strawberries?
Hi 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! 🙂
We saw this today and ran out to get the mangos. I can’t wait to have some with our cookout tonight!
Awesome!! I hope you got a chance to try and just loved it, Terri. Hope you had a wonderful cookout! 🙂
I 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! 🙂
Lol on relaxing with a house full of people. That should be SUPER easy, right? . Hope you had an awesome 4th! 🙂
Yum! This icecream looks so good .
Thank you, Pamela! Hope you get to try! 🙂
I 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
Sometimes all ya need is a double scoop to get the good, chill vibes going. 😉 Hoping you have an awesome week, Marsha! xo
This ice cream sounds amaaaaazing! I’m all about mango right now (and always) and could probably eat an entire pint of this 🙂
Thank you, Sues! 🙂 Hope you get to try and just love it! 🙂
I 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!
Right? 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! 🙂
Demeter – 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
Oh 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