If you're looking for an easy homemade dessert, this mango ice cream is a must-try. Made with just a few simple ingredients, it's rich, creamy, and packed with fresh mango flavour. Best of all, you don't need an ice cream maker to make it!
This mango ice cream is my first homemade ice cream recipe, and I was surprised by how easy it was to make. With just a few simple ingredients, you can create a creamy and refreshing dessert without needing an ice cream maker.
Trust me, once you try homemade mango ice cream, you might not want to go back to store-bought versions. 🙂 It’s sweet, creamy, and packed with fresh mango flavour.
For more easy desserts check out my Peach Tart with Puff Pastry, my forever favourite Easy Puff Pastry Fruit Tart, my Vegan Apple Turnovers or my super easy Vegan Apple and Plum Crumble recipe.
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why you will love it
- It’s surprisingly easy to make.
- You only need a few simple ingredients to create a creamy dessert.
- No ice cream maker is needed.
- It has a naturally sweet mango flavour and refreshing texture.
- It’s a perfect make-ahead dessert to keep in the freezer.
Watch how to make this Mango Ice Cream
Watch the video below to see how easy it is to make this creamy mango ice cream at home.
Mango ice cream ingredients
You only need a few simple ingredients to make this homemade mango ice cream:
- Frozen mango – Using frozen mango makes this recipe quick and easy while creating a thick and creamy texture. It gives the ice cream its naturally sweet mango flavour.
- Coconut cream – Adds richness and helps create a smooth, creamy consistency.
- Maple syrup – Adds extra sweetness and helps balance the flavour.
- Lemon juice – A little lemon juice brightens the mango flavour and balances the sweetness.
- Vanilla extract – Enhances the flavour and adds a lovely hint of sweetness.
For the full recipe and quantities, see the recipe card at the end of the post.
How to make mango ice cream
Making this homemade mango ice cream couldn’t be easier. You only need a blender or food processor and a few minutes of preparation.
- Blend the ingredients - Add the frozen mango, coconut cream, maple syrup, lemon juice, and vanilla extract to a blender. Blend until smooth and creamy. You may need to stop and scrape down the sides a few times.
- Freeze the ice cream - Transfer the mixture to a freezer-safe container and smooth the top. Cover and freeze for at least 4–6 hours, or until firm.
- Serve and enjoy - Before serving, let the mango ice cream sit at room temperature for 15–20 minutes to soften slightly.
Scoop and Enjoy!
How to store it
Store the mango ice cream in an airtight, freezer-safe container and keep it in the freezer for up to 1–2 weeks.
Because homemade ice cream freezes firmer than store-bought versions, let it sit at room temperature for 15–20 minutes before serving. This will make it easier to scoop and give it a creamier texture.
Top tip to make mango ice cream
- Use good-quality frozen mango: The flavour of this ice cream depends on the mango, so choose sweet and ripe frozen mango for the best results.
- Use full-fat coconut cream: This helps create a richer and creamier texture.
- Blend until smooth: Take your time blending and scrape down the sides if needed to get a silky texture.
- Let it soften before scooping: Homemade ice cream freezes firmer than store-bought versions. Let it sit at room temperature for 15–20 minutes before serving for the best consistency.
- Store it properly: Keep the ice cream in an airtight freezer-safe container to help prevent ice crystals from forming.
Frequently Asked Questions
Yes! This mango ice cream is made without an ice cream maker. All you need is a blender or food processor to create a smooth and creamy texture.
Homemade mango ice cream can be stored in an airtight container in the freezer for up to 1–2 weeks. For the best texture and flavour, enjoy it within the first few days.
Homemade ice cream often freezes firmer than store-bought versions because it doesn’t contain stabilisers. Let it sit at room temperature for 15–20 minutes before scooping to soften.
For this recipe, frozen mango works best because it helps create a thicker and creamier texture.
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Mango Ice Cream
- Total Time: 4-6 hours
- Diet: Vegan
Description
This homemade mango ice cream is creamy, refreshing, and incredibly easy to make. Made with frozen mango, coconut cream, and a few simple ingredients, this no-churn dessert is naturally dairy-free and packed with sweet mango flavour. A perfect homemade treat to keep in your freezer!
Ingredients
- 500g frozen mango
- 200g coconut cream
- 50ml maple syrup
- 1 tbsp lime juice
- 1 tsp vanilla extract
Instructions
- Blend the ingredients - Add the frozen mango, coconut cream, maple syrup, lemon juice, and vanilla extract to a blender. Blend until smooth and creamy. You may need to stop and scrape down the sides a few times.
- Freeze the ice cream - Transfer the mixture to a freezer-safe container and smooth the top. Cover and freeze for at least 4–6 hours, or until firm.
- Serve and enjoy - Before serving, let the mango ice cream sit at room temperature for 15–20 minutes to soften slightly.
Scoop and Enjoy!
Notes
Homemade ice cream freezes firmer than store-bought versions. Let it sit at room temperature for 15–20 minutes before serving for the best consistency.
- Prep Time: 10 minutes
- Freeze time: 4-6 hours
- Category: Dessert
- Method: Blender
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