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mango ice cream with coconut shreds on top
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5 from 1 vote

2 Ingredient Mango Ice Cream

Beat the heat with this luscious Mango Ice Cream! Made with frozen mangoes and a can of coconut milk, it's a tropical delight you'll crave all year long.
Prep Time15 minutes
Total Time15 minutes
Course: Dessert
Cuisine: All-American
Diet: Vegan
Servings: 6
Calories: 184kcal
Author: Marni Katz

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.
  • Enjoy immediately or portion into 4oz mason jars and freeze.

Notes

When defrosting, either take out of freezer about 30 minutes before eating, or microwave 10-15 seconds and stir well.
 

Nutrition

Calories: 184kcal | Carbohydrates: 18g | Protein: 2g | Fat: 13g | Saturated Fat: 11g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Sodium: 9mg | Potassium: 314mg | Fiber: 3g | Sugar: 16g | Vitamin A: 1120IU | Vitamin C: 39mg | Calcium: 20mg | Iron: 1mg
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