Mango Ice Cream with Coconut Recipe

Mango Ice Cream with Coconut Recipe
Heather Nicholds, C.H.N.

This is a really simple but delicious quick vegan treat that’s perfect for a warm spring or summer day. It’s healthy enough that you could have it for breakfast, too!

Mango Ice Cream with Coconut Recipe

Prep time:
Makes enough for 4 small servings

You can take this idea in all kinds of different flavor directions. My favorites are strawberry, banana and mango – or combining banana with strawberry or mango.

You could add some cocoa powder for a chocolate ice cream. You could also work from a banana base and add a bit of fresh mint and some chocolate/carob chips, or swirl in some peanut butter or (vegan) cookie dough.

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  • 1 mango, cut and frozen
  • 1 banana, peeled and frozen (optional)
  • 1-2 Tbsp shredded coconut (unsweetened)


  1. Put the frozen fruit in a food processor or blender. If you use a blender, you’ll probably have to add some liquid – a bit of pineapple juice is delicious with the mango. Puree until the fruit is totally smooth and creamy – it takes a little while.
  2. You can blend the coconut into the ice cream, or sprinkle it on top. This ice cream is best eaten right away – it will get quite hard if you refreeze it.

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