Ingredients
Ice Cream Ingredients
- 3 cups frozen mangoes
- 1 can (13.5 oz) full-fat coconut milk
- 1 tablespoon pure maple syrup (optional)
Instructions
- Blend Frozen Mangoes: Add the frozen mango chunks to a blender or food processor and blend until the mixture becomes crumbly and starts breaking down.
- Add Coconut Milk and Sweetener: Pour in the full-fat coconut milk and maple syrup (if using). Continue blending until the mixture is completely smooth and creamy. Scrape down the sides of the blender as needed to ensure even blending.
- Freeze the Mixture: Transfer the smooth mango mixture into a freezer-safe, airtight container. Freeze for 3 to 6 hours, or until completely solid and scoopable.
- Thaw Before Serving: Remove the ice cream from the freezer and let it thaw for 20 to 60 minutes before scooping, as it may be quite firm. Serve and enjoy your homemade mango ice cream!
Notes
- Use ripe mangoes for the best natural sweetness and flavor.
- Full-fat coconut milk creates a creamier texture, but light coconut milk can be used for a lower fat version.
- Maple syrup is optional; adjust sweetness to taste or substitute with honey or agave nectar if preferred.
- Allow the ice cream to soften at room temperature for easier scooping.
- This recipe is dairy-free and vegan-friendly.
- Store leftover ice cream in an airtight container in the freezer for up to 1 week.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: Blending
- Cuisine: Global
- Diet: Vegan
