Vegan tropical mango ice cream: a creamy treat with a hint of coconut

Vegan tropical mango ice cream: a creamy treat with a hint of coconut

This vegan tropical mango ice cream is a creamy, dreamy treat, perfect for cooling down on a hot day. Made with rich coconut cream, sweetened condensed coconut milk and vibrant mango pulp, this ice cream is not only delicious but also dairy-free. The mango pulp gives the ice cream a fresh, fruity flavor that pairs beautifully with the subtle nuances of coconut, making each scoop a delicious tropical experience.


Why you'll love it:

If you're a fan of mango and coconut, this ice cream is a match made in heaven. The smooth texture and rich flavor profile deliver a luxurious dining experience, reminiscent of a tropical getaway. It's a simple recipe with just a few ingredients, but the result is an incredibly tasty dessert that is sure to satisfy any sweet tooth. Plus, it's a fantastic option for those following a vegan diet or anyone looking for a lactose-free alternative to traditional ice cream.

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Perfect occasion:

This mango ice cream is ideal for summer parties, barbecues or as a refreshing dessert after a spicy meal. It's also perfect for special occasions like birthdays or anniversaries where you want to serve something unique and delicious. The bright color and tropical taste make it a fun addition to any dessert table.

Decorating Tips:

For an elegant presentation, serve the ice cream in coconut shells if available, or pour it into pretty dessert bowls. Garnish with fresh mango slices, a sprinkle of toasted coconut flakes, or a few mint leaves to enhance the tropical vibe. You can also drizzle with a little mango coulis or a dash of lime zest for added spice.


  • 500 grams of canned chilled coconut cream or whole coconut milk
  • 320 grams of sweetened condensed coconut milk
  • 500 grams of mango pulp or puree (Alphonso mango recommended)
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  1. Prepare the base:
    • In a large bowl, beat the coconut cream with an electric mixer until creamy, about 2 minutes.
  2. Mix the ingredients :
    • Gradually add the sweetened condensed coconut milk to the bowl, whisking for an additional minute to combine.
    • Stir in the mango pulp in half-cup increments, making sure each addition is fully mixed into the creamy base.
  3. Freeze:
    • Transfer ice cream mixture to a parchment paper-lined loaf pan. Optionally, add additional mango pulp for a marbled effect.
    • Cover with plastic wrap and freeze for at least 4 hours or until set.
  4. Portion:
    • Remove the ice cream from the freezer about 15 minutes before serving to soften it slightly and make it easier to scoop.

Enjoy this lush vegan mango ice cream, a perfect treat to beat the heat while indulging in the exotic flavors of mango and coconut!

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