About This Creamy Vegan Mango Ice Cream
Right, admittedly this is not actual ICE CREAM because this mango “ice cream” is plant-based and totally dairy free.
But this vegan mango ice cream is not quite sorbet and it’s not quite “nice” cream (ice cream made from bananas)!
It’s more like a frozen dessert hybrid with a few special, delicious, healthy twists! It’s the blender ice cream I’ve been making these last few weeks. It’s light enough for a snack but also special enough to be served as dessert especially if garnished with some toasted nuts and/or fresh berries.
Here’s how I make this vegan mango ice cream extra special:
- I’ve added almond butter to increase the creaminess.
- I’ve added ground flax providing omega-3 fats, lignins, and extra fibre. In other words, a punch of superfood-y goodness!
- The recipe is part frozen mango and part banana giving it a sweet but subtle flavour profile!
Ingredients You'll Need
Equipment You'll Need
- High-speed blender with a plunger
I know this is an investment for any home kitchen but if you really enjoy indulgent and healthy vegan treats (think sauces, desserts, icings, and smoothies), it is well worth the price. In my opinion of course.
I use a refurbished Vitamix 5200 model like this and I use it multiple times a day most days and have had it for almost 5 years!
Tips for Blending and Freezing
Vegan Mango Ice Cream
- High-speed blender with plunger
- 2 heaping cups frozen mango chunks or 2 fresh mangoes peeled, cut into chunks and frozen (see notes)
- 1 large ripe frozen banana ideally frozen in 1-inch chunks
- 2 tablespoons stirred almond butter raw or roasted
- 1 tablespoon ground flaxseed
- ¼ cup unsweetened almond or soy milk plus more if needed
- Pinch cinnamon
- toasted almonds or fresh berries (for optional garnish)
- First, you have to start with frozen fruit. I like to peel and chop both the mango and banana into chunks and place in a single layer in a freezer-safe bag (so that it doesn’t all freeze clumped together) and freeze overnight.
- When ready to make the ice cream, place all the mango and banana in a high-speed blender along with the milk. Start blending on low and increase to high. Using your plunger, plunge the ice cream as it blends. This is a little bit of elbow work but it will come together.
- Once it starts blending, stop and add the almond butter, flax, and cinnamon. Start blending on high again (plunging) until the ice cream is thick and creamy.
- Serve immediately OR transfer to a loaf pan, smooth out the surface and place on a level surface in the freezer. Before serving, take the mango ice cream out of the freezer 15 to 20 minutes (maybe more depending on how long it’s been frozen) before scooping! Garnish with toasted sliced almonds or fresh berries.
- I used Haden mangoes but you can use any similar-sized mango just make sure they’re ripe! You know they're ripe when the flesh gives a bit when pressed with your thumb. Avoid mangoes that are bruised or mushy.
- You can reduce or omit the almond butter if you want a fat-free or nut-free mango ice cream!
- Swaps for almond butter include cashew butter or even peanut butter.
- If your mango ice cream is too wet or liquid-y add more frozen banana and blend/plunge again.
- If your mango ice cream is not coming together in the blender and you can’t get it going, add more milk and blend again.