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Vegan Mango Ice Cream

This vegan mango ice cream is an easy and healthy ice cream treat that you’ll enjoy all summer long with your kids!

It’s sweet, uses 5 or less ingredients, is dairy free, gluten free, egg free, and 100% whole food plant-based, and best of all, kids love it! (Even though there’s no process junk food ingredients in sight!)

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A few scoops of mango ice cream on a cone being held.

Enjoy this ice cream as soft serve, like this berry ice cream, or freeze and scoop to enjoy on cones.

Ingredients for Mango Ice Cream with Coconut Milk

Vegan mango ice cream ingredients laid out on a gray countertop.

Coconut Milk: Coconut milk is needed to blend this ice cream together. The coconut milk does give a bit of a strong flavor. If you’re not a fan of coconut, then feel free to sub in another type of non-dairy milk.

Maple Syrup: Maple syrup is here to help make it sweet! Adjust accordingly for your own taste buds, or sub in agave. Sugar may also work, but has not been tested – coconut sugar might work, or white sugar, I don’t think brown sugar would complement this recipe.

Vanilla: This is totally optional, but helps enhance the flavor (aka- vanilla makes sweet foods taste better).

Mango: Mango is the star of the show in this recipe! It should be frozen for best results when using a high-speed blender (don’t have one – scroll to alternative ways to make this). 

However, if you prefer another fruit, then use another frozen fruit. I hope you’ll know the flavor will change depending on the fruit you use. If you switch out the mango for something else, you may want to omit the ginger, as it doesn’t pair well flavor-wise with all fruit. Other fruit ginger might go well are pineapple, apples (but I wouldn’t recommend apple ice cream), blueberries, and peaches.

Ginger: Ginger brings in an extra punch (of flavor and health benefits). It can be omitted if you don’t like the taste, but it pairs well with the mango and coconut flavor.

How to Easily Make Vegan Mango Ice Cream

*Note that these instructions can be printed below

Step one: Add all ingredients to a high speed blender, or food processor, in order listed, or as recommended for your specific blender.

Step two: Blend for 60 seconds.

Two image collage of making mango ice cream, first shows the ingredients in a blender, the second shows everything blended.

Step three: Spread evenly into a loaf pan and let firm up in the freezer for at least 2 hours, you can also have it set overnight.

Step four: Use an ice cream scoop to scoop into bowls or cones before enjoying!

Mango ice cream in a loaf pan, frozen and ready to scoop.

Alternative Ways to Make this Mango Ice Cream

If you don’t have a high speed blender, like a vitamix or blendtec, and your blender isn’t strong enough to blend frozen mangoes with little liquid then you still have a couple of different ways to make this recipe!

First, if you have a food processor, you can use that to blend up your ingredients. This would be the next easiest and fastest way to make it.

Or, if all you have is a weaker blender, that is fine, too. You’ll simply have to use fresh mangoes, or thaw your frozen mangoes completely before blending, such as microwaving them. This will ensure they are nice and juicy, adding more natural liquid to the blender without any additional ingredients.

Then, once it’s blended, it will be a liquid and you will have to freeze it before enjoying. At this point you’ll freeze it in a loaf pan, so you can scoop it like ice cream before enjoying.

How to Serve Mango Ice Cream

Serve mango ice cream in a bowl or in a cone. Add some coconut shreds or sprinkles on top if you’d like.

Enjoy this ice cream as you would any ice cream!

How to Store Mango Ice Cream

Freezer: Store in the freezer, covered. Let thaw before enjoying again.

FAQs for Mango Ice Cream

  1. What is mango ice cream made of?
    1. Mango ice cream is made of frozen mangoes, coconut milk, and a few other flavorings or sweeteners, such as the recipe you’ll find below.
  2. What are the benefits of mango ice cream?
    1. Other than being absolutely delicious and refreshing on a hot summer day, you get all of the benefits of simply eating a mango. Such as adding fiber and various vitamins into your diet for the day!
  3. Can I use a normal blender for this recipe?
    1. Only if your blender is strong enough to blend frozen fruit with not a lot of liquid.
  4. Can I replace the coconut milk with another non-dairy milk?
    1.   Yes! Feel free to substitute with your favorite non-dairy milk. The main difference will be the flavor. So if you don’t like the flavor of coconut, use a different milk.
  5. Do I have to freeze the ice cream before eating it?
    1. Nope! The good thing about using frozen mangoes for this recipe is you can eat it immediately if you want to. It will simply be a soft serve ice cream, so no making pretty scoops of ice cream with it.
Mango ice cream with coconut shreds in a white bowl with a spoonful of the ice cream lifted above the bowl.

More Frozen Vegan Recipes You’ll Love:

Mango ice cream in a cone with more mango chunks and mango ice in cones in the background.

Vegan Mango Ice Cream

Shawna Clapper
This mango ice cream is the perfect healthy treat for a hot summer day! It’s creamy and delicious, and so simple to make. Just add ingredients, blend, and freeze; it doesn’t get much easier than that!
5 from 1 vote
Prep Time 5 minutes
Freeze Time 2 hours
Total Time 2 hours 5 minutes
Course Breakfast, Dessert, Snack
Cuisine American
Servings 4 cups
Calories 287 kcal


  • High Speed Blender or Food Processor
  • loaf pan


  • 1 cup Coconut Milk from can
  • cup Maple Syrup
  • ½ teaspoon Vanilla Extract
  • 4 cups Frozen Mango Chunks
  • 2 tablespoon Grated Ginger

Toppings (Optional)

  • Coconut Shreds


  • Add all ingredients to a high speed blender, or food processor, in order listed, or as recommended for your specific blender.
  • Blend for 60 seconds.
  • Spread evenly into a loaf pan and let firm up in the freezer for at least 2 hours, you can also have it set overnight.
  • Use an ice cream scoop to scoop into bowls or cones before enjoying!


Store in the freezer.
Run the ice cream scoop under warm water before each scoop to get the perfect scoop of ice cream!
If you let it set overnight, or longer, allow 5-10 minutes of it being outside of the freezer before scooping.
DO NOT microwave to reduce time before scooping, this will make for a very messy ice cream experience.


Calories: 287kcalCarbohydrates: 45gProtein: 3gFat: 13gSaturated Fat: 11gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gSodium: 12mgPotassium: 477mgFiber: 3gSugar: 39gVitamin A: 1785IUVitamin C: 61mgCalcium: 58mgIron: 2mg
Keyword nice cream
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