Vegan Mango Ice Cream

This vegan mango ice cream, made with frozen bananas, mango, and plant-based milk is easy, healthy, made from just three ingredients, and tastes indulgent enough for dessert yet is virtuous enough for breakfast. No ice cream maker required. Simply toss in a high-powered blender and you, too, can experience the best homemade vegan frozen dessert we’ve encountered.

Three bowls of vegan mango ice cream topped with mango slices.

Vegan Mango Ice Cream

  • Quick Glance
  • Quick Glance
  • 10 M
  • 10 M
  • Serves 4
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Ingredients


Directions

Remove the fruit from the freezer and let it thaw for 5 minutes.

Place the partially thawed fruit, bananas, milk, and peppercorns and sweetener, if desired, in a high-speed blender or food processor. (Don’t attempt to use your everyday blender. You’ll burn out the motor.)

Blend the mixture, scraping the sides occasionally, until smooth, about 1 minute.

Scoop out and serve immediately if you like a soft serve consistency or stash in the freezer for a couple hours to let it harden a little. Sigh and enjoy.

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Recipe Testers' Reviews

This was delightfully good for being something so guilt-free and so quick and easy to make! What a fabulous recipe to have up your sleeve when you need to produce a quick, delicious, and yes, even healthy dessert. I do think it can pass for real ice cream (or at least pass for frozen yogurt).

I used 5 frozen bananas and 2 cups frozen sweet cherries. I used a couple of handfuls of fresh chopped basil.

Confession: I “un-veganized” this recipe by using regular fat free milk instead of a plant based milk. I used a drizzle of pomegranate molasses.

This would have come together in 5 minutes if I had not made the mistake of first trying to use my apparently NOT so high-powered blender which was no match for the very frozen bananas. My food processor worked much better.

I actually have a Yonanas Machine gathering dust on my shelf (Does anyone remember those? You plug it in, put frozen bananas and other add-ins into the shoot, and magically, out comes “healthy ice cream”!). I was interested to see how this recipe compared to the Yonanas results. I actually like this dessert made with this method MUCH better than when made with the machine! Perhaps it’s the added bit of milk? This recipe is creamier with a taste and texture much more like real ice cream than what I get from the Yonanas method and truly no harder to make than using the machine. Adios, Yonanas Machine!

It took me 13 minutes to make, but that was only because I had to transfer it from the “low-powered” blender into the food processor once I realized the blender just wouldn’t work.

Leftovers were surprisingly good after freezing for a few days, not getting icy as I had feared they would.

This recipe follows a formula that both vegans and Vitamix aficionados have been following for decades. I'm not sure that "ice cream" is the right word for it, and I'm not a fan of superlatives in recipe titles. But it is good stuff. This is pretty much how I've made my smoothies for the past twenty-some-odd years, so clearly I like it. The texture immediately after blending is comparable to a soft-serve ice cream. You can suck it through a straw but just barely.

For my test version, I used some mixed berries and sweet cherries for the fruit. The pink peppercorns were an unusual addition but didn't really come through in the final product. I wouldn't bother with them again.

As written, the texture of the ice cream/smoothie isn’t as creamy as regular ice cream but more so than a sorbet. If you want to really up the creaminess throw in a handful of walnuts or pecans. Another great addition is a couple tablespoons of ground chocolate (but not cocoa powder unless you add sweetener to match). I like to use Ghirardelli ground chocolate, which is already somewhat sweet.

I omitted the sweetener as I find the bananas and fruit are sweet enough for my taste.

A word about your blender: It really helps to have a high-powered blender like a Vitamix to make this recipe. I speak from experience! I burned out three highly-rated blenders in one year making this stuff. Then I broke down and shelled out the bucks for the Vitamix, and happily blended for the next 20 years. Don't say I didn't warn you!

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Comments

  1. I’d like to try this using up all those frozen berries in my freezer but I also only have oat milk…would that work instead of cashew or almond milk? Not being a vegan I also have enough whipped cream to make this as well..Do you think it would have a creamier (more like ice cream) texture/taste to it if I used the cream?

    1. Chris, oat milk should work fine here. We haven’t tried it with heavy cream, but it would likely work, though the ice cream would be much richer and probably a little thicker than the vegan version.

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