This 5-minute Creamy Mango Ice Cream is made with four simple ingredients, is healthy and low in added sugar, and can be made in your Vita-mix or food processor. It’s ready instantly–no freezing time required!
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Ahhhh summer time. When the kids are on summer break, life just changes. Pool days, sibling bickering, and…ice cream!
Ice cream is as much a part of summer as running bare foot through the sprinkler, sand castles on the beach, and barbecue dinners. Did you know you can make your own healthy ice cream at home in about 5 minutes?
Now, let me be clear about one thing. I let my kids have the “real stuff” when it comes to ice cream. I’m not so strict with their food intake that I ban the full-sugar dairy ice cream from the ice cream shoppe. On the other hand, I don’t let our summers be filled with those kinds of treats every day. I try to teach my kids that those are once-in-a-while foods and we reserve them for special days.
I will say that the older they get, the more difficult this gets. But it’s still my goal to make regular, full-sugar desserts special occasion or once-in-a-while treats, while my healthified versions are the norm.
I love to make our own healthy treats that they seem to enjoy just as much! Who needs to have the full-sugar ice cream everyday when you have a healthy alternative that can satisfy your sweet tooth and ice cream cravings?
This Creamy Mango Ice Cream is so easy to make, it’s ready nearly instantly! You just need four simple (vegan) ingredients and a high-powered blender or food processor. I use my Vitamix for this and it works perfectly and clean up is even easier! I highly recommend the Vitamix blender.
Beat the summer heat madness with this easy homemade ice cream. You can make a bowl of delicious creamy goodness with just a few simple ingredients for your kids and yourself.
Homemade fruit ice creams are my favorite! They are a fun way to get everyone to eat more seasonal fruit. Plus, made with all-natural ingredients, they are unapologetically healthy. There are no artificial flavors, no white sugar, no preservatives—just start with fruit chunks, a bit of natural sweetener, and vegan milk (regular milk will work, too, if you prefer).
This easy recipe I’m sharing today takes just 5-10 minutes of prep time. It’s incredibly easy and can be served right away. Parents with impatient kids, this one’s for you!
Why You’ll Love This Recipe
SO EASY: This is the best homemade mango ice cream recipe ever! It only takes a few minutes of prep time, and you can make it even on your busiest day. Plus, the recipe doesn’t even call for an ice cream machine.
Basic Ingredients: Don’t let the yummy creaminess fool you – this delicious mango ice cream only uses simple ingredients that you’ll get from any grocery store in your area.
No Artificial Flavors or Colors: A creamy mango ice cream with not even a single bit of artificial flavor or any additives? Gold! You’ll actually taste the mangoes in there. It’s something no store sells!
Fun to Dress: There are so many exciting ways to serve this mango ice cream. Scoop out a scoop on a cone, dress it with sprinkles, stick in a wafer, and drizzle some chocolate syrup. Or, simply serve it in a bowl and top with fresh mango chunks. It’s irresistible either way.
Recipe Ingredients–What You Need
Frozen Mango Chunks: Since this is a no-churn mango ice cream that we’ll serve right away, we want it to be chilled and creamy even after blending. That’s only possible when you’re using frozen mango chunks. I also feel frozen fruit gives a smoother and creamier end texture. But most of all, with frozen fruits you don’t have to wait for the fruit to be in season to make your favorite ice cream.
Canned Coconut Milk: This is a vegan mango ice cream recipe, so we’re using coconut milk in place of heavy cream and egg yolks for the base. If you want your ice cream base to be super creamy and soft, use full-fat coconut milk.
Pure Vanilla Extract: Nothing tastes better than a mango ice cream that smells divine! A little vanilla extract is all you need.
Agave Nectar: We’re going to keep our fresh mango ice cream healthy by sweetening it with natural sweeteners instead of refined, white sugar. I use agave nectar because of its neutral flavor, unlike honey or maple syrup. Some people prefer to avoid agave nectar for different reasons, so maple syrup and honey work exceptionally well, too. Add to taste.
Salt: This one’s optional but so worth it. Add a pinch to know for sure.
How to Make Homemade, Creamy Mango Ice Cream
- Place all ingredients in your high-powered blender or food processor.
- Process until you get a smooth and creamy mixture and there are no more mango chunks. Do not over process or it will begin to melt. If you are using a Vitamix, you will need to use your tamper stick.
- Serve immediately. Enjoy!
Tips and Tricks
Don’t Overblend: So, we’re making a no-churn, no-freeze ice cream here. The coconut milk will act like the heavy cream, making our mango ice cream creamy and light, and the frozen mango bits will make it chilled and ready-to-serve. But if you blend too much, you might lose it all.
Don’t Use Canned Mango Pulp: There’s a reason we’re using frozen mango chunks. You should stick to that if you want your ice cream to have the best texture. Don’t use canned mango puree or pulp, please!
Add Some Tartness: If your mangoes are super sweet, squeeze a bit of lemon juice to balance the flavors. Chopped berries add a nice tangy twist, too.
Top With Your Favorite Toppings: I love adding chunks of fresh blueberries and raspberries on top. It adds color to my ice cream bowl. You can also dress it with some mango puree, caramel sauce, or even chocolate chips. Flaked coconut would be terrific. The more toppings you add, the better!
Variations and Substitutes
Use Heavy Whipping Cream: You can totally ditch coconut milk for whipped cream as long as it has at least 36% fat content. Fresh cream with 30% fat will work, too! Just make sure you freeze it so the whey settles at the bottom, and you don’t use it.
Try Another Fruit: You can use this recipe to make homemade creamy ice cream with any fruit of choice. Bananas are my second favorite option. If you want to leave the fruits out, add cocoa powder and a bit of dark chocolate.
Add Fun Mix-ins: Add fun mix-ins like crushed cookies, chocolate chips, or chopped nuts to make your ice cream even more delicious and indulgent. Get creative with your favorite flavors!
Frequently Asked Questions
How Many Days Can I Keep This Ice Cream For?
This ice cream is best served fresh, but you can freeze it in a freezer-safe container for up to 2 weeks. After that time, you might find ice crystals in your ice cream, and it might not be as creamy. Since it’ll harden upon freezing, thaw it for a bit before scooping out.
Can I Use Fresh Mangoes Instead of Frozen Ones?
Definitely! If you have ripe mangoes on hand, cut them into chunks and freeze them for at least 4 hours before making the ice cream. This way, you’ll get the best flavor of mango in your frozen dessert while still having creamy ice cream.
Which Mangoes are Best to Use?
I like using Alphonso mangoes for this recipe, but you can use any sweet and ripe variety available in your area. Just make sure they are ripe and flavorful. You can also mix different types of mangoes for an exciting flavor combination.
Can I Make This Ice Cream in an Ice Cream Maker?
Sure! You can freeze the ice cream base for a bit and then transfer it to an ice cream maker, following the manufacturer’s instructions. However, I prefer this no-churn method as it’s quicker and doesn’t require any special equipment.
I hope your summer days are carefree, relaxing, fun, and filled with this healthy creamy mango ice cream!
Want another healthy dessert that doesn’t require your oven? Try these (vegan and gluten free!) No Bake Chocolate Oat Barsor these Frozen Greek Yogurt Bars! If you’re looking for more mango recipes, scroll below the recipe card for some favorites.
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Print
5-Minute Creamy Mango Ice Cream
- Total Time: 5 mins
- Yield: 4 1x
- Diet: Vegan
Description
This 5-minute Creamy Mango Ice Cream is made with four simple ingredients, is healthy and low in added sugar, and can be made in your Vita-mix or food processor. It’s ready instantly–no freezing time required!
Ingredients
- 3 cups frozen mango chunks
- 1/2 cup canned coconut milk (full-fat recommended)
- 1/2 teaspoon pure vanilla extract
- 2–4 tablespoons agave nectar (or liquid sweetener of choice such as honey or maple syrup), to taste
- pinch of salt (optional)
Instructions
- Place all ingredients in your high-powered blender or food processor.
- Process until you get a smooth and creamy mixture and there are no more mango chunks. Do not over process or it will begin to melt. If you are using a Vitamix, you will need to use your tamper stick.
- Serve immediately. Enjoy!
Notes
Recommended: Vitamix blender
- Prep Time: 5 mins
- Cook Time: 0 minutes
- Category: dessert
- Method: blender
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 160
- Sugar: 24.1g
- Sodium: 77.6mg
- Fat: 6.5g
- Saturated Fat: 5.5g
- Carbohydrates: 27g
- Fiber: 2.5g
- Protein: 1.6g
More Healthy Mango Recipes
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Wonderful easy recipe!! No artificial and extra ingredients are used in this. I will try this today….
Wonderful easy recipe!! No artificial and extra ingredients are used in this. I will try this….
Wonderful recipe! Sometimes all you want is something tasty and guilt-free.
Looks great!
I added about a Tbls of White Balsamic, it really brought out the taste of the Mango. This was a really easy and really good way of using up that frozen fruit I had way too much off.
Love that addition!
Excellent receipe! Sometimes you just want something sweet and guilt free. This is it.. very creamy, and rich in flavor.