Homemade Mango Ice Cream Recipe

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Summer is here! Which means it’s the perfect moment to indulge in some homemade mango ice cream! The truth is that ice cream is just the perfect Summer treat. It’s creamy, cold, packed with flavor, and everyone loves it. Plus, it helps to beat the high temps of the season so that’s even better. My favorite one to make at home? Mango Ice Cream!

Trust me when I say this ice cream tastes just like a trip to the beach. If you have a serious case of wanderlust and daydreaming about white sandy beaches and sun filled mornings, then go and make this homemade ice cream ASAP, for real this is way beyond good!

See Also

• Change up your sweets routine with this yummy Healthy Chocolate Peanut Butter Ice Cream.
• Why not make some Mint Chocolate Chip Ice Cream while you have the food processor out?

Make Ice Cream in a Blender

Making ice cream at home is one of those things that seems super complicated, but in this case, we are keeping it short and simple. You just need a blender or large food processor and that’s it!

Mango Ice Cream Ingredients

• 3 Large mangoes, cubed
• 1 Can coconut milk
• 1 Cup honey
• Pinch of salt
• 1tsp Lemon juice

Paleo, Vegan, and Vegetarian

This homemade mango ice cream recipe is ideal for someone on any of these diets: Paleo, Vegan, and Vegetarian. It is made with three large fresh mangoes cubed into one-inch pieces. While for this recipe I used fresh mangoes, you can also use the cubed frozen ones. The flavor and texture end up the same with both options so pick the one that it’s more comfortable for you. You can learn all about how to eat paleo here.

I love the fact that this mango ice cream is pretty healthy. It’s packed with mango and it has a delicious coconut milk splash. It’s also very low in sugar so that’s pretty good too. Instead of using refined white sugar, I used honey instead. You can actually enjoy it every day and pretty much guilt free.

Coconut Milk

The creaminess in the homemade ice cream comes from one can of coconut milk. Some homemade ice cream recipes use condensed milk or even heavy cream, but we are skipping the dairy in this recipe!

The best way to make creamy mango ice cream at home is with canned coconut milk. Also, with canned coconut milk, you can eat this mango ice cream on the Paleo Diet.  But, the only way to get this paleo ice cream right is by using canned coconut milk. The best Paleo and Whole 30 Compliant Coconut Milk: Trader Joe’s Coconut Milk (available at Trader Joe’s), Whole Foods 360 Brand Coconut Milk (available at Whole Foods), Thai Kitchen Organic Coconut Milk (available for purchase on Amazon), Native Forest Organic Coconut Milk (available for purchase on Amazon), and A Taste of Thai Coconut Milk (it can be found at various grocery stores).

Health Benefits of Mango

Mangos are filled with vitamins and minerals that are part of a healthy diet. They have Vitamin A, B6, C, E, K, Fiber, Iron, Magnesium, and Potassium. They are also filled with antioxidants that neutralize free radicals throughout the body helping to prevent heart diseases, premature aging, and cancer. The antioxidants attach to the free radicals that can damage the cells thereby eventually causing diseases and cancer.

Mangos have high amounts of pectin, a soluble dietary fiber, that efficiently contributes to lower cholesterol levels in the blood. Eating mangos can also help with acne. They help clear out clogged pores. You can both eat and use mangos topically. Learn more about the health benefits of mangos from OrganicFacts.net.

How to Make Mango Ice Cream 

Skin and dice up 3 large mangoes into 1-inch chunks. Then, freeze the chopped up mangoes in the freezer overnight. You want to freeze the mangos when they are ripe so that you get the most mango flavor and sweetness into your mango ice cream.

The next day, add canned coconut milk, frozen mangoes, 1 cup honey, a pinch of salt and 1 teaspoon lemon juice to a food processor or blender. By adding a pinch of salt and one teaspoon of lemon, you help bring out the amazing flavors in the ice cream.

I use the Ninja Blender Food Processor (get your own here on Amazon). You might need to add in batches depending on the size of your food processor. If that is the case, half the measurements to divide the batches. The Ninja Blender Food Processor is plenty big enough to make this recipe in one shot.

Freeze in a freeze approved glass container like pyrex. This is my favorite ice cream container: Pyrex Snapware. I usually use a Sharpie to mark the name of the recipe on the lid and the date that I made it. You can remove the marker with a Mr. Clean Magic Eraser. These Pyrex containers with snap lids are on my ultimate kitchen tool and equipment list.

You can also add some pieces of a wafer or ice cream cone to decorate the ice cream and add a bit of crunchiness. Note that most ice cream cones don’t work on the Paleo Diet. Read your labels to be sure.

If you want bits of mango in your ice cream, save small bits of mango and fold into the ice cream mixture before you freeze it. Nothing more fun than a little piece of mango between layers of ice cream.

Remove from the freezer about 15 minutes before you serve. You want to be able to easily get a spoon into the mango ice cream.

Sit back to enjoy your tasty and healthy ice cream.

Print

Homemade Mango Ice Cream Recipe

Simple to make Homemade Mango Ice cream recipe with coconut milk using an ice cream maker machine or food processor - extremely healthy vegan nice cream

Course Desserts

Cuisine American

Keyword Ice Cream, Nice Cream, No Churn

Prep Time 10 minutes minutes

Cook Time 5 minutes minutes

Total Time 15 minutes minutes

Servings 6 people

Calories 361kcal

Author April Golightly

Ingredients

• 3 mangoes cubed
• 15 oz coconut milk canned
• 1 Cup honey
• Pinch salt
• 1 tsp Lemon juice

Instructions

• Skin and dice up 3 large mangoes into 1-inch chunks.
• Freeze the chopped up mangoes in the freezer overnight.
• The next day, add coconut milk, frozen mangoes, 1 cup honey, a pinch of salt and 1 teaspoon lemon juice to a food processor. You might need to add in batches depending on the size of your food processor. If that is the case, half the measurements to divide the batches.
• Freeze in a freeze approved glass like pyrex. This is my favorite ice cream container.
• Remove from the freezer about 15 minutes before you serve. You want to be able to easily get a spoon into the mango ice cream.

Nutrition Facts

Homemade Mango Ice Cream Recipe

Amount Per Serving

Calories 361 Calories from Fat 135

% Daily Value*

Fat 15g23%

Saturated Fat 13g65%

Cholesterol 0mg0%

Sodium 12mg1%

Potassium 323mg9%

Carbohydrates 60g20%

Fiber 1g4%

Sugar 57g63%

Protein 2g4%

Calcium 25mg3%

Vitamin C 31.4mg38%

Vitamin A 895IU18%

Iron 2.7mg15%

* Percent Daily Values are based on a 2000 calorie diet.

Notes

You can throw in a couple of tiny mango chunks (nothing more fun than a little piece of mango between layers of ice cream) and sit back to enjoy it. You can also add some pieces of a wafer or waffle cones to decorate it or to add a bit of crunchiness.

More Mango Recipes from April Golightly

Do you love mangoes as much as I do? Here are some more mango recipes that I have created over the years: Mango Lemonade Mimosa, Mango Ice Tea Recipe, and Mango Moscow Mule Recipe. If you are looking for more no-churn ice cream recipes, you have to try this healthy chocolate peanut butter ice cream recipe.

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