2-Ingredient Mango Coconut Milk Ice Cream (Vegan)

Name: 2-Ingredient Mango Coconut Milk Ice Cream (Vegan)
Prep time: 5 min
Ingredients: 2 cups frozen cubed mango; ½ cup coconut milk, coconut cream or coconut yoghurt; A pinch of ground cardamon, (blend in for flavour); A small pinch of salt, (blend in to amplify flavour); Maple syrup, (blend in to sweeten (start with 1 tsp per cup mango)); Chopped macadamia nuts, (fold through after blending); A sprinkling of lime zest, (to garnish); A sprinkling of toasted shredded coconut, (to garnish); A sprinkling of finely chopped mint, (to garnish)

By Danijela Armitage

02/04/20

(Updated 12/21/24)

5 from 1 vote

This vegan tropical ice cream recipe is as simple as it gets, made with just two ingredients: frozen mango chunks and canned coconut milk. Ready in 5 minutes, whizz it up using only a food processor—no ice cream machine needed! Free from refined sugar and dairy.

Jump to Recipe

A birds-eye photo of mango coconut ice cream with pieces of mango to the side and a loaded ice cream scoop

Craving a taste of the tropics? Cool off with this homemade mango ice cream.

It’s perfect for hot summer days or whenever you’re after a refreshing fruity treat. Made with just frozen mango and coconut milk (or your pick of coconut cream or yoghurt, it’s versatile!), it blends into a smooth, creamy-yet-light texture, that tastes so vibrant—pure sunshine in a bowl.

Best of all, as a no-churn ice cream, it comes together in minutes using only a food processor—the ultimate quick and easy summer dessert to keep up your sleeve🤙.

As a Registered Nutritionist, I love sharing healthy dessert recipes that cater to a variety of dietary preferences. This coconut milk ice cream is ideal for those who can’t eat dairy or follow a plant-based lifestyle (though all eaters welcomed!). If quick and easy vegan desserts are your thing, don’t miss my crowd-favourite vegan chocolate mousse (starring another fruity ingredient: avocado🥑).

The ingredients needed for mango coconut ice cream including mango and frozen coconut milk

Gather Ingredients

Frozen mango cubes. Typically found in the supermarket freezer aisle alongside the other frozen fruit. If fresh mangoes are in season, you can easily make your own—just peel, cube, and freeze until solid.
Coconut milk, cream or yoghurt. Choose your own adventure—coconut yoghurt adds a tangy kick, coconut cream dials up the richness, and coconut milk keeps it lighter and less decadent.

Mangoes not sweet enough?🥭 This no-added-sugar recipe celebrates the natural sweetness of mango. If your fruit isn’t perfectly ripe or you want to dial up the sweetness, feel free to add maple syrup or a sugar substitute to taste.

Step-by-Step: Mango Coconut Ice Cream

Add the frozen mango cubes into a food processer. Secure the lid.

Blitz together until it resembles a chunky crumb-like consistency.

Blitzed frozen mango and coconut milk. — Add the coconut milk, cream or yoghurt. Secure the lid again.

Blended frozen mango and coconut milk in a smooth consistency. — Blend until thick and creamy. Enjoy immediately or freeze for a few hours.

Kitchen Tips

Keen to give this plant-based frozen treat a try? Here’s my tried-and-tested tips:

Blitz the mango into a crumb first. This lightens the load on your food processor, helping the mango and coconut combine smoother and more effortlessly.
Scrap down the sides. As the ingredients blend, some will build up on the sides of the machine. Pause once or twice to scrap it down.
Don’t over-blend, I repeat. What makes this dairy-free ice cream an instant-eat is the frozen mango. Over-blending generates heat, which can soften the ice cream into a pile of gloop (still delicious, just not ideal).

A close up of mango coconut milk ice cream showing 3 ice cream balls and a ice cream scoop.

Serving Suggestions

Enjoy immediately for a dreamy soft-serve consistency (my pick). Alternatively, if you prefer a firmer scoop-able texture, transfer it into a freezer-friendly container and freeze for a few hours. If left longer, like overnight, you’ll need to let it thaw on the countertop for 20-60 minutes before scooping.

You can enjoy this two-ingredient recipe as is, or feel free to springboard off it to other flavour variations. Here are mix-in or topping ideas that’d work well:

Ground cardamom. Blend in a pinch for a subtle spice (mango lassi, anyone?).
Lime zest. Shower with freshly grated lime zest for a bright zingy garnish.
Chopped macadamia nuts. Fold through for a buttery crunch #fancy.
Toasted coconut. Sprinkle overtop for a glorious nutty, toasty crunch.
Finely chopped mint leaves. For a burst of minty freshness.
A small pinch of salt. To amplify the natural sweetness and flavour of mango. You need just a teeny amount, or you might end up with salty ice cream (never okay, unless we’re talking salted caramel).

Nutrition Q&A

What are the nutritional benefits of mango? Mangoes are not only delicious, but also pack a nutritious punch. One cup offers up:

A rich source of vitamin C, or roughly 67% of the recommended daily intake. Vitamin C is essential for supporting a robust immune system, aiding in wound healing, and assisting iron absorption (1).
A plethora of polyphenols, including anthocyanin and mangiferin, which act as antioxidants to protect our cells against free radicals (2). Mangiferin has been toted as particularly powerful (3), although further research is needed.
Gut-loving fibre. A cup of mango provides a little over 3g of dietary fibre, or a roughly 10% of the recommend daily intake.

Thanks for reading! I hope you enjoy this recipe🥭. If you’re team tropical, check out my 5-Minute Tropical Fruit Trail Mix with Coconut. It’s another quick and easy recipe idea.