Vegan Mango Ice Cream (3 Ingredients)

By Jessica Hylton - - Updated

This Vegan Mango Ice Cream is a no churn, creamy dream come true! It’s only three ingredients and so easy to make!

Three scoops of vegan mango ice cream in a blue bowl.

As I’m writing this, I’m enjoying this creamy, smooth, refreshing and delicious Vegan Mango Ice Cream. One spoonful at a time. Spoiler alert: yes, it does change your life and yes you need to make it. End of book.

But seriously. It’s been way too long since I’ve made an ice cream. After the hit that my Vegan Creamy Chocolate Avocado Ice Cream was, I knew I had to make one before summer was over. I know for this one that I wanted:
  • No churn ice cream (aka no machine)
  • Fruity ice cream dream
  • Few ingredients
  • Easy to make
I’m happy to say I’ve accomplished all of the above. This Vegan Mango Ice Cream is made with only three ingredients, and I mean – THREE ingredients. Frozen mango, coconut cream and vanilla extract. Let’s break them down.
Vegan mango ice cream in a white tub with a scoop on top.
Mango. I’m in two minds about frozen mango. On one hand, Jamaican mangoes are divine and if you use a less stringy mango, you’ll have a great choice of mango that is super sweet and delicious. However, if you’re feeling ambitious like I was halfway, I would recommend not using the ripest mango on earth. It’ll be extra stringy and you don’t want that. I love a great Julie mango that’s just ripe for this so it’s sweet. Or, you can use frozen mangoes. They aren’t the sweetest, but they’re the best texture. I did a mix and I can say that it was a great idea since the Jamaican mangoes I used are so sweet.
Top down view of vegan mango ice cream in a yellow bowl.
Coconut cream. If you can find a can of it – use it! You’ll need about ¾ cup of it. If you can’t – a great quality can of coconut milk will do the trick. Long story short, stick in the fridge overnight, turn it upside down, pour off the coconut water and use that thick cream. Or you can use my super handy trick and stick it in the freezer for a few hours and it does the *same* thing.
Vanilla extract. Friends, this doesn’t just add taste – it helps your vegan mango ice cream not become an icy mess. Vanilla extract with alcohol (nowhere near enough to harm kids) is great because it helps to keep things smooth. It won’t make it perfect, but this was an ice free no churn ice cream which is fantastic.
A gold spoon digging into some vegan mango ice cream.
While I didn’t use sugar, you can if you want depending on your mango’s sweetness. Either way, this ice cream is timely, easy and needed for the end of summer. I guarantee it’s something everyone can help make and enjoy too. Happy eating friends!
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Three scoops of ice cream in a bowl.

Vegan Mango Ice Cream (3 Ingredients)

This Vegan Mango Ice Cream is a no churn, creamy dream come true! It's only three ingredients and so easy to make!
by: Jessica in the Kitchen
Prep Time 15 minutes
Resting Time 1 hour
Total Time 1 hour 15 minutes
Servings 6 servings
Course Desserts
Cuisine American, Jamaican
  • 1 14 oz. can coconut milk you only need the ¾ cup coconut cream - see instructions below
  • 4 cups frozen mango chunks
  • 1 tablespoon vanilla extract


  • In a food processor, add the frozen mango and blend until in frozen smaller chunks, about 1 minute.
  • Add in the coconut cream and the vanilla extract. Blend until completely smooth and incorporated, scraping down sides as necessary, for about 3 minutes.
  • Pour/spoon the ice cream base into a freezer-safe container and place in the freezer and allow to freeze for 1 hour.
  • While not necessarily, I love to go in, whisk the entire thing for about 10-20 minutes, then place back in the freezer, to prevent ice crystals forming. Freeze until frozen.
  • To eat: serve immediately or when you are ready for it (after it's been in the freezer), thaw for 5-10 minutes and scoop with an ice cream scoop. Enjoy!
*If you can’t find coconut cream, add 1 can (14 ounces) full fat coconut milk, in the fridge overnight. After being refrigerated overnight, turn the can upside down and and pour out the coconut water liquid on top. Then scoop the solids of the coconut cream out of the jar. They should come up to about ¾ cup every time from a 14 ounce can.


Calories: 235kcal | Carbohydrates: 21g | Protein: 3g | Fat: 17g | Saturated Fat: 15g | Sodium: 12mg | Potassium: 371mg | Fiber: 3g | Sugar: 18g | Vitamin A: 1190IU | Vitamin C: 42mg | Calcium: 23mg | Iron: 1mg

Disclaimer: Although attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.

by Jessica

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Recipe Rating


  1. Judy says:

    Totally drooling about this!!!! So delicious looking

  2. Nice recipe of Vegan Mango Ice Cream. Thanks for sharing.

    • Courtney | Jessica in the Kitchen says:

      Thanks so much for reading! We’re happy you enjoyed!

  3. Nice recipe of Vegan Mango Ice Cream. Thanks for sharing this kind of recipe.

    • Courtney | Jessica in the Kitchen says:

      We’re happy to share. Thanks for reading!

  4. Irene says:

    5 stars
    Holy smokes this is good! Made it for a party. Folks just don’t believe vegan can taste good. I made this recipe to prove them wrong. Thanks!

  5. Nikka says:

    Would it be the same recipe of I used fresh mangoes? Or should I chop them up and freeze them first?

    • Gavin | Jessica in the Kitchen says:

      Hi Nikka good question. If you used fresh mangoes three would be more ice crystals during the freezer process but it is possible to just use fresh mangoes. I would recommend chopping up and freezing first. I hope this helps.

  6. Lauren says:

    5 stars
    This recipe was so easy to put together! I already had the ingredients for it and threw it together in my blender. I love having a creamier version of mango sorbet which is my go to from the store.

    • Gavin | Jessica in the Kitchen says:

      We’re so happy that you enjoyed this recipe Lauren! Thank you so much for reading and leaving such a nice comment!

  7. Dionne West says:

    This recipe was so easy to make! A really easy great treat for the hot summer months. Mine did have some ice crystals (kind of like a sorbet but not that icy) which may be either because of the speed of freezing or because I didn’t whip it sufficiently half way through freezing(I used a fork). Next time I make it I may have it just as it sets at a soft whip consistency. That’s a matter of preference though. A great treat for kids especially as popsicles! It tastes good!

  8. Stacy says:

    I loved it. It provided the right amount of sweetness and was such a freshing guilt free treat on a hot summer day. Even though I think I would eat this all year round.

  9. Vishnu says:

    I don’t have a good processor, just a high-power blender. Will that work?

    • Gavin | Jessica in the Kitchen says:

      Hi Vishnu thank you for reading. It should work! I hope you enjoy.

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