As a mom of three, I'm always looking for ways to use up leftover frozen purees and this vegan mango ice cream was born exactly that way. I had extra frozen mango puree sitting in the freezer and didn't want it to go to waste. A little experimenting later, and we had a creamy, dreamy, two-ingredient treat ready in under 20 minutes.
Frozen baby food purees are honestly so underrated for repurposing. Strawberry puree becomes no churn strawberry ice cream. Frozen carrot puree cubes go straight into soups and smoothies. Chickpea puree? Hello, hummus. And mango puree? This.
Why you'll love this recipe
- Ready in under 5 minutes of actual effort
- Totally vegan
- No ice cream maker needed
- Freezes and defrosts beautifully
- You can finally say yes when the kids ask for dessert 🙌
Ingredients
A few notes on the ingredients:
- Coconut Milk: Stick with full-fat for the creamiest texture. Shake the can really well before opening to prevent chunky ice cream! I use the Trader Joe's or Target's Good and Gather Brand, however you can use your favorite kind.
- 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.
Fun ways to serve it
While the mango ice cream is awesome on its own, you can also get creative when serving 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!
How to make mango ice cream in a blender
Set your frozen mango on the counter for about 10 minutes to take the edge off. Then add it to your blender, pour the coconut milk over top, and blend until thick and creamy. You'll know it's ready when a little cloverleaf shape forms at the top. That's your sign!
Portion into cups or pint containers and freeze for 4-6 hours if you're saving some for later. When you're ready to serve, just let it sit on the counter for 15-20 minutes first.
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Easy swaps to try
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 vibe.
- Use frozen cherry puree cubes or frozen strawberry puree cubes in place of the mango, for a refreshing summer treat
More frozen treats made in the blender
Did you try this recipe and and love it? 😍 Let me know by leaving a comment below or 5 ⭐ rating!
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📖 Recipe
2 Ingredient Mango Ice Cream
Equipment
Ingredients
- 15 oz can coconut milk (well shaken)
- 1 bag frozen mango (defrosted for about 10 minutes)
Instructions
- Add frozen mango and well shaken coconut milk to high speed blender.
- Blend until smooth. You'll see a cloverleaf form in the blender and that's how you'll know its the right consistency.
- Enjoy immediately or portion into 4oz mason jars and freeze.
Notes
- 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!
Paige says
How much is “1 bag” of mango? Oz or cups? I freeze my own. Thanks.
Marni Katz says
about 16 oz. Enjoy!