Ingredients
- Frozen mango chunks: 2 cups
- Full-fat canned coconut milk: 1 (13.5 oz) can
- Maple syrup or honey: ¼ cup
- Vanilla extract (optional): 1 teaspoon
Instructions
1. Prepare the Mango
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- If using fresh mango, peel, pit, and cube it before freezing.
- Use fully frozen mango for the best consistency.
2. Blend Ingredients
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- In a high-powered blender or food processor, blend frozen mango chunks, coconut milk, maple syrup (or honey), and optional vanilla extract until smooth and creamy.
- Scrape down the sides as needed to ensure everything is well incorporated.
3. Freeze the Mixture
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- Pour the blended mixture into a freezer-safe container.
- Freeze for 30 minutes to 6 hours, depending on your desired firmness.
4. Serve and Enjoy
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- Allow the ice cream to thaw at room temperature for 5-10 minutes for easier scooping.
- Serve in bowls or cones and enjoy!
Notes
- Use full-fat coconut milk for a creamy texture.
- Avoid adding extra liquids to maintain consistency.
- For added texture, include mix-ins like toasted coconut flakes, dark chocolate chips, or sliced almonds.
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Category: Desserts
- Method: No-Churn
- Cuisine: Tropical
- Diet: Vegan
Nutrition
- Serving Size: ½ cup
- Calories: 120
- Sugar: 18g
- Sodium: 5mg
- Fat: 6g
- Saturated Fat: 5g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 1g
- Cholesterol: 0mg