Indulge your taste buds in the tropical paradise of homemade Mango Ice Cream, a decadent frozen delight that transforms the vibrant essence of ripe mangoes into a creamy, irresistible treat. Crafting this sumptuous dessert begins with the velvety puree of three cups of perfectly ripened mangoes, a celebration of the fruit’s natural sweetness.

In a harmonious blend of flavors, the mango puree is gently combined with granulated sugar, full-fat coconut milk, vanilla extract, and a pinch of salt. This concoction is then allowed to chill, granting time for the ingredients to intermingle and create a base that promises richness and depth. The option to introduce a splash of lime juice during the churning process enhances the mango’s zesty notes, creating a perfect balance of sweetness and citrus brightness.

As the mixture takes a delightful twirl in the ice cream maker, the kitchen is filled with the anticipation of a frozen masterpiece in the making. The resulting ice cream is velvety, lush, and imbued with the pure essence of sun-kissed mangoes. After a brief stint in the freezer to achieve the ideal firmness, each scoop unveils a symphony of flavors that transport the senses to a tropical paradise.

Garnish your bowl of mango bliss with fresh mango slices or a sprig of mint for a touch of sophistication. Whether savored alone on a lazy afternoon or shared with friends and family, this homemade Mango Ice Cream is a testament to the joys of capturing seasonal bounty in a frozen confection. The love and care poured into its creation elevate the experience, making every spoonful a sweet escape to the sun-drenched orchards where mangoes ripen under the warm embrace of the sun.

Homemade Mango Ice cream


  • 4 ripe mangoes, peeled, pitted, and diced
  • 1 can (14 ounces) coconut cream or full-fat coconut milk, chilled
  • 1/2 cup agave syrup or maple syrup (adjust to taste)
  • 1 teaspoon vanilla extract
  • A pinch of salt
  • Juice of 1 lime (optional, for a hint of citrus)


  1. Place the diced mangoes in a blender or food processor and blend until smooth. If the mango puree is too thick, you can add a little water to help with blending.
  2. In a bowl, combine the chilled coconut cream or coconut milk, agave syrup, vanilla extract, and a pinch of salt. Whisk until well combined.
  3. Add the mango puree to the coconut mixture. If you want a hint of citrus, squeeze the juice of one lime into the mixture. Blend again until everything is well combined.
  4. Taste the mixture and adjust the sweetness by adding more agave syrup if needed.
  5. Pour the mango mixture into an ice cream maker and churn according to the manufacturer’s instructions. If you don’t have an ice cream maker, you can pour the mixture into a shallow dish and freeze, stirring every 30 minutes until it reaches the desired consistency.
  6. Once the ice cream has reached a soft-serve consistency, transfer it to a lidded container and freeze for at least 4 hours or until firm.
  7. Before serving, allow the ice cream to sit at room temperature for a few minutes to soften slightly. Scoop and enjoy your delicious vegan homemade mango ice cream!

Nutritional Information (Approximate per 1/2 cup serving):

  • Calories: 150-200 kcal (depending on ingredients and sweetener used)
  • Protein: 1-2g
  • Carbohydrates: 30-35g
    • Dietary Fiber: 2-3g
    • Sugars: 25-30g
  • Fat: 5-10g
    • Saturated Fat: 4-7g
    • Monounsaturated Fat: 0.5-2g
    • Polyunsaturated Fat: 0.2-0.5g
  • Cholesterol: 0mg
  • Sodium: 10-20mg
  • Potassium: 200-300mg
  • Vitamin C: 25-40mg
  • Calcium: 10-20mg
  • Iron: 0.5-1mg

Keep in mind that these values are estimates and can vary based on factors such as the specific brands of ingredients used and any modifications to the recipe. Additionally, the serving size may vary depending on personal preferences.