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No Churn Mango Ice-cream (No Added Sugar, Dairy-Free)
Course: DessertServings
4
servingsPrep time
20
minutesFreezing Time
6
hoursHere is a 4-ingredient no-churn mango ice cream that’s perfect for a fussy eater! It’s also completely dairy and sugar-free, making it a great option for breakfast or as a snack on a warm, sunny day.
The coconut milk gives the recipe a wonderful tropical flavor. For more fruity, slushy recipes, try my smoothie (with hidden veggies) or this outrageously delicious smoothie bowl. Your kids will LOVE these recipes!
Ingredients
2 ripe mangoes, peeled, pitted, and chopped (about 500g or 17.6 ounces)
1 can (400ml or 13.5 ounces) full-fat coconut milk, chilled in the refrigerator overnight
1 teaspoon vanilla extract
Juice of 1 lime (optional, for added freshness)
Directions
- Prepare the mangoes:
Peel the mangoes and remove the pits. Chop the mango flesh into small pieces. - Chill the coconut milk:
Place the can of full-fat coconut milk in the refrigerator overnight to chill. Chilling helps separate the thick coconut cream from the liquid. - Blend the ingredients:
In a blender or food processor, combine the chopped mangoes, chilled coconut cream (scoop out the thick cream from the top of the chilled coconut milk can, leaving behind the liquid), vanilla extract, lime juice (if using). Blend until smooth and creamy. - Taste and adjust:
Taste the mixture and adjust the sweetness if needed. If the mangoes are very ripe and sweet, you may not need to add any additional sweetener. If desired, you can add a small amount of honey, maple syrup, or your preferred sweetener to taste. - Transfer to a container:
Pour the mango mixture into a freezer-safe container or loaf pan, smoothing the top with a spatula. - Freeze:
Cover the container with plastic wrap or a lid and place it in the freezer. Allow the mango ice cream to freeze for at least 4-6 hours or until firm. - Serve:
Once the ice cream is firm, remove it from the freezer and let it sit at room temperature for a few minutes to soften slightly. Scoop the mango ice cream into bowls or cones and serve immediately. - Optional garnish:
Garnish the mango ice cream with fresh mango slices, shredded coconut, or a sprig of mint for extra flavor and presentation.
Top Tips for Making the Best No-Churn Mango Ice Cream
These are my top tips to getting utterly delicious no-churn mango ice cream that your little one will lick, lick, lick!
- Choose ripe mangoes: Use ripe, sweet mangoes for the best flavor. Look for mangoes that are fragrant and slightly soft to the touch. Ripe mangoes will have a vibrant color and sweet aroma. This is probably my top tip as ripe mangoes will blend beautifully and give the best flavor possible.
- Chill coconut milk thoroughly: Make sure to chill the can of full-fat coconut milk in the refrigerator overnight. This allows the coconut cream to separate from the liquid, making it easier to whip and creating a creamier texture for the ice cream.
- Use full-fat coconut milk: Choose full-fat coconut milk instead of light or reduced-fat. The higher fat content contributes to a creamier texture and richer flavor in the ice cream.
- Stir during freezing: After the ice cream has been in the freezer for about an hour, remove it and gently stir to break up any ice crystals forming. This helps maintain a smooth and creamy texture.
- Allow to soften before serving: Before serving, let the ice cream sit at room temperature for a few minutes to soften slightly. This makes it easier to scoop and enhances the creamy texture of the ice cream.
