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Close up of homemade mango ice cream in a gluten-free cone being held between fingers.
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Non-Dairy Mango Ice Cream

The perfect summertime treat, this 2-ingredient mango ice cream is made with just two ingredients (and no ice cream maker!) and comes out tropical, refreshing, and creamy!
Course Dessert
Cuisine American
Prep Time 5 minutes
Cook Time 0 minutes
Chilling Time 30 minutes
Total Time 5 minutes
Servings 3
Calories 103kcal
Author Shelby Stover

Equipment

Ingredients

Instructions

  • Place the coconut milk into a high powdered blender like a vitamix.
  • Add the frozen mango on top.
  • Blend and use a tamper to help you. You may need to pause and scrape the sides.
  • Blender until completely smooth.
  • Serve as is in bowls or transfer it to a freezer container for 30 minutes for a bit more firmness.

Video

Notes

  • Make sure you use a high-powered blender. Without it, you’ll be tempted to add more liquid to “get it moving” and then you won’t have a thick consistency.
  • You do need to help the blender and push it down with a temper frequently.
  • If the homemade ice cream gets stuck, scrape the sides to “flip” the ice cream and keep going.
  • This mango ice cream tastes best freshly made. Though you can freeze it, it will turn into more of a hard, flaky ice cream with ice crystals versus a smooth soft serve.

Nutrition

Calories: 103kcal | Carbohydrates: 17g | Protein: 1g | Fat: 4g | Saturated Fat: 4g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.3g | Sodium: 4mg | Potassium: 226mg | Fiber: 2g | Sugar: 15g | Vitamin A: 1190IU | Vitamin C: 40mg | Calcium: 15mg | Iron: 1mg