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Two-Ingredient Mango Ice Cream

Prep Time: 5 mins
A bowl of mango coconut vegan ice cream served with coconut yoghurt and cubed mango.


  • 3 cups frozen cubed mango
  • ½ cup coconut milk or coconut yoghurt


  • Add to a food processor the frozen mango and coconut milk.
  • Blitz until a smooth creamy ice cream consistency has formed. You may need to scrap the sides of your blender down a few times with a spatula.


You can buy bags of frozen mango from your local supermarket freezer section
Storage instructions Store leftovers in the freezer - defrost on the bench if the ice cream has been sitting in the freezer for a while before eating.