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5 from 2 votes

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
Prep Time10 mins
Cook Time5 mins
Total Time15 mins
Course: Desserts
Cuisine: American
Keyword: Ice Cream, Nice Cream, No Churn
Servings: 6 people
Calories: 361kcal
Author: April Golightly


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


  • 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.


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.


Calories: 361kcal | Carbohydrates: 60g | Protein: 2g | Fat: 15g | Saturated Fat: 13g | Cholesterol: 0mg | Sodium: 12mg | Potassium: 323mg | Fiber: 1g | Sugar: 57g | Vitamin A: 895IU | Vitamin C: 31.4mg | Calcium: 25mg | Iron: 2.7mg