2 Ingredient Mango Ice Cream

As a mom of three, I’ve been making homemade baby food for years and sometimes have leftover frozen purees that need to be used up.  I had some extra frozen mango puree and wanted to repurpose it.  After a few days of trial and error, this 2 ingredient mango ice cream was born. Using up the mango puree meant nothing would go to waste and we would have a delicious, creamy, vegan mango ice cream in just minutes.

Homemade frozen baby food is so easy to repurpose.  Strawberry puree can turn into no churn strawberry ice cream. Frozen carrot puree cubes can be added to soups and smoothies.  And add just a few extra ingredients to leftover chickpea puree cubes and you’ve got a delicious homemade hummus recipe.

Grab your blender and frozen mango enjoy this refreshing treat in less than 20 minutes!

Why mango ice cream is the best

• It feels good to say YES when the kids ask for dessert.  
• It comes together in less than 5 minutes! 
• It's vegan.
• It freezes well and defrosts beautifully.
• You don’t need an ice cream maker.

Ingredients

A few notes on the ingredients:

• Coconut Milk: I like to use the Trader Joe’s or Target's Good and Gather Brand (It’s where I shop the most), however you can use your favorite kind.  I would stick to full fat coconut milk for the creamiest texture.
• Frozen Mango: Any frozen mango you have will work.  It can be from leftover frozen mango puree or from a new bag of frozen mango chunks.

Tips for Using Coconut Milk

Coconut milk comes in a few variations including light coconut milk, regular coconut milk and coconut cream.

• Light coconut milk is thinner and best in recipes where you don't need
• Regular coconut milk is great in most recipes where you are looking for a dairy alternative. Think coconut rice, curries, homemade vegan ice cream, smoothies, etc.
• Coconut cream is silkier and richer than coconut milk. It's great whipped up as a topping for ice cream, pies, and cakes. Try it in pineapple coconut soft serve, for marinating chicken or in a pina colada pie.

Before starting any recipe using coconut milk, be sure to shake it up really well. You want the coconut milk to be well mixed so that it doesn’t get “chunky”.

Step by step instructions

Start by placing your frozen mango puree cubes or frozen mango chunks on the counter to defrost for about 10 minutes.  In the meantime take out your high speed blender or food processor and the containers you will use to store the mango ice cream when it’s ready.

Then, shake up your coconut milk really well before you open it.  Once you are all set up, put the mango into the blender container and then pour the can of coconut milk over the top of it.

Last step is to place the lid on the blender and let it blend until the mango ice cream is thick and creamy. 

You will see a cloverleaf form at the top of the ice cream in the blender. That’s when you know it’s well blended and ready to enjoy.

For all measurements and a more detailed guide, check out the recipe card at the bottom of this page.

Storing Homemade Mango Ice Cream

Making coconut milk mango ice cream at home is so easy you will end up making it quite often.  However, storing it in individual ice cream containers and freezing it for later is super simple and a good idea to have on hand in a dessert emergency.

Simply portion the ice cream from the blender into either these plastic portion cups or into these pint containers and pop them into the freezer.  They will freeze solid in 4-6 hours.

When you want to serve the ice cream, take it out of the freezer for 15-20 minutes before you need it and let it sit on the counter to thaw.  Then enjoy!

Serving Suggestions

While the mango ice cream is awesome on its own, you can also get creative on how you serve it.  

• Make mango coconut popsicles. Mix in sweetened coconut flakes to the blended mango ice cream and then pour into the molds and freeze.
• Serve with whipped cream and a cherry on top to make a mango ice cream sundae.
• Combine the mango ice cream with vanilla ice cream and a splash of your preferred milk and turn it into a vanilla mango milkshake.
• Let it defrost a bit and put it into a small silicone cup for your baby as their first mango milkshake.
• Add it to a pineapple mango smoothie for an extra mango boost!

Variations

Because this vegan ice cream contains just two ingredients, it's super versatile and easy to change up the flavor profile.  Here are some ideas to try:

• Add Tajin seasoning to the top for a tropical twist.  The chili lime flavor pairs perfectly with the mango.
• Switch the mango for pineapple for a vegan pina colada ice cream treat.
• Use frozen cherry puree cubes or frozen strawberry puree cubes in place of the mango, for a refreshing summer treat.

📖 Recipe