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!

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.

Mango Ice Cream with Coconut Recipe

Prep time:
Makes enough for 4 small servings


  • 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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