Vegan Mango Ice Cream | Dairy-Free Mango Sorbet Recipe at Home
So You Want Ice Cream… But Make It Vegan, Tropical, and Ridiculously Easy? So you’re craving something cold, creamy, and mango-y, but you don’t feel like turning your kitchen into a crime scene? Same. Good news: this Vegan Mango Ice Cream (aka Dairy-Free Mango Sorbet) is about to become your new personality. It’s fruity, refreshing, and doesn’t require fancy machines or culinary wizardry. Just ripe mangoes, a blender, and the willpower not to eat it straight from the jar.
This is the kind of recipe you make once and then casually brag about forever.
Why This Recipe Is Awesome
Let’s break it down, friend:
- No dairy, no eggs, no drama. Your stomach will thank you.
- It’s basically dump-and-blend. Minimal effort, maximum reward.
- Naturally sweet. Mangoes do the heavy lifting here no weird aftertaste.
- Idiot-proof. Truly. If I didn’t mess it up, you won’t either.
- Summer vibes in a bowl. Even if it’s raining and your life feels chaotic.
Also, FYI: this works as both ice cream and sorbet, depending on how creamy you want it. Versatility? We love to see it.
Ingredients You’ll Need
Nothing wild here. No “extract of Himalayan moon dust.” Just normal stuff.
- 3 cups ripe mango chunks (fresh or frozen)
The riper, the better. Sweet mangoes = less effort later. - ½ cup full-fat coconut milk
This is where the creaminess lives. Don’t cheap out. - 2–3 tablespoons maple syrup or agave
Optional, but useful if your mangoes are being shy about sweetness. - 1 tablespoon lime or lemon juice
Adds zing. Makes the mango pop. Trust me. - Pinch of salt
Sounds weird. Works magically.
Pro tip: Frozen mango = instant thickness. Fresh mango = smoother flavor. Choose your fighter.
Step-by-Step Instructions
1. Prep the Mango
If you’re using fresh mangoes, peel and chop them into chunks. Freeze them for at least 4–6 hours (or overnight). If they’re already frozen, congratulations you’re ahead in life.
2. Add Everything to the Blender
Throw the mango chunks, coconut milk, sweetener, citrus juice, and salt into a high-speed blender or food processor. No need to be precious about it.
3. Blend Until Smooth
Blend until thick, creamy, and dreamy. You may need to stop and scrape down the sides once or twice. Don’t panic if it looks chunky at first keep blending.
4. Taste and Adjust
Taste it. Is it sweet enough? Add more maple syrup. Too thick? Splash in more coconut milk. Too thin? Toss in more frozen mango. You’re the boss here.
5. Serve or Freeze
You can eat it immediately for a soft-serve vibe (highly recommended), or transfer it to a container and freeze for 2–3 hours for scoopable ice cream energy.
6. Scoop Like a Champion
Let it sit at room temp for 5 minutes before scooping. Unless you enjoy fighting frozen desserts. Your call.
Common Mistakes to Avoid
- Using unripe mangoes.
Sour ice cream is not a personality trait. Use ripe ones. - Skipping the fat.
Low-fat coconut milk = icy sadness. Full-fat only, please. - Overdoing the sweetener.
Mangoes are already sweet. Taste first. Add later. - Not freezing long enough.
Patience is annoying but necessary. Warm sorbet is just soup. - Blaming the recipe instead of your blender.
If it’s chunky, blend longer. This is not the mango’s fault.
Alternatives & Substitutions
Feeling experimental? Or just working with what’s in your fridge? I got you.
- No coconut milk?
Use cashew cream or oat cream. IMO, coconut still wins, but do your thing. - Different fruit?
Swap mango with pineapple, peach, or strawberries. Same method, new obsession. - Want it extra creamy?
Add half a frozen banana. Yes, it works. Yes, it’s delicious. - Sugar-free-ish?
Skip the maple syrup if your mangoes are super ripe. - Protein boost?
Add a scoop of plain vegan protein powder. Dessert and gains? Iconic.
Final Thoughts
This Vegan Mango Ice Cream is proof that dessert doesn’t need dairy, drama, or a million steps to be amazing. It’s fresh, fruity, and wildly satisfying for something that takes, what, ten minutes of actual work?
So go ahead blend it, freeze it, scoop it, and casually pretend you’re the kind of person who always has homemade vegan ice cream ready. Impress your friends. Impress yourself. Or just eat it straight from the container in pajamas. No judgment here.
