Recipe: Vegan Mango Mint Coconut Ice Cream

vegan mango ice cream recipe

With a twist on the typical mango flavor, this ice cream uses the refreshing flavor of mint to create a cooling flavor on the tongue.

Using coconut milk instead of standard cream makes this an appealing ice cream for all.

If an ice cream maker is unavailable, just soften store bought coconut ice cream and combine the pureed, fresh mango and mint with it before re-freezing it.

Vegan Mango Mint Coconut Ice Cream
Vegan Mango Mint Coconut Ice Cream
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Nutrition Facts
Vegan Mango Mint Coconut Ice Cream
Amount Per Serving
Calories 397 Calories from Fat 189
% Daily Value*
Total Fat 21g 32%
Saturated Fat 18g 90%
Polyunsaturated Fat 0.1g
Monounsaturated Fat 0.1g
Sodium 31mg 1%
Potassium 148mg 4%
Total Carbohydrates 54g 18%
Dietary Fiber 1g 4%
Sugars 49g
Protein 2g 4%
Vitamin A 11%
Vitamin C 37%
Calcium 1%
Iron 4%
* Percent Daily Values are based on a 2000 calorie diet.
Course Dessert
Cuisine Vegan
Prep Time 15 minutes
Servings
servings
Ingredients
  • 2 cups coconut milk whisked
  • 1/2 cup fresh mango puree
  • 3/4 cup fine sugar
  • 1 tblsp fresh orange juice
  • 1 tsp vanilla
  • 1 mango peeled and finely chopped
  • 1/2 cup fresh mint finely chopped
Course Dessert
Cuisine Vegan
Prep Time 15 minutes
Servings
servings
Ingredients
  • 2 cups coconut milk whisked
  • 1/2 cup fresh mango puree
  • 3/4 cup fine sugar
  • 1 tblsp fresh orange juice
  • 1 tsp vanilla
  • 1 mango peeled and finely chopped
  • 1/2 cup fresh mint finely chopped
Vegan Mango Mint Coconut Ice Cream
Votes: 0
Rating: 0
You:
Rate this recipe!
Nutrition Facts
Vegan Mango Mint Coconut Ice Cream
Amount Per Serving
Calories 397 Calories from Fat 189
% Daily Value*
Total Fat 21g 32%
Saturated Fat 18g 90%
Polyunsaturated Fat 0.1g
Monounsaturated Fat 0.1g
Sodium 31mg 1%
Potassium 148mg 4%
Total Carbohydrates 54g 18%
Dietary Fiber 1g 4%
Sugars 49g
Protein 2g 4%
Vitamin A 11%
Vitamin C 37%
Calcium 1%
Iron 4%
* Percent Daily Values are based on a 2000 calorie diet.
Instructions
  1. Blend the coconut milk, mango puree, sugar, orange juice and vanilla in a blender on a high setting, for one minute.
  2. Whisk the coconut milk mixture with the fresh chopped mango and mint until combined.
  3. Pour the mixture into the ice cream maker and freeze according to the manufacturer’s instructions. Serve after freezing or place in a freezer to make it more stiff.
    Vegan Mango Mint Coconut
Recipe Notes

Calories: 290
Fat: 12g
Carbohydrate: 45g
Protein: 2g

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