3-Ingredient Mango Ice Cream (No Machine, No Sugar Added)
Creamy, tropical, and incredibly simple, this mango ice cream is the kind of recipe you’ll come back to again and again. With just three wholesome ingredients, it delivers a naturally sweet flavor without any added sugar, making it perfect for a healthy dessert or refreshing summer treat. The texture is smooth and velvety, similar to traditional churned ice cream, but without the need for any special equipment. If you have ripe mangoes and a freezer, you’re already halfway there. This method keeps things easy while still giving you that rich, scoopable consistency everyone loves.
Ingredients
- 2 large ripe mangoes (peeled, diced, and frozen)
- 1 cup full-fat coconut milk (chilled)
- 1 teaspoon vanilla extract (optional, but recommended)
Instructions
Step 1: Prepare the mango
Peel and dice your ripe mangoes into small chunks. Spread them on a tray and freeze for at least 4 hours, or until completely solid. This step is essential for achieving a thick, creamy texture.
Step 2: Blend until smooth
Add the frozen mango chunks to a high-speed blender or food processor. Pour in the chilled coconut milk and add the vanilla extract if using. Blend on high speed, stopping occasionally to scrape down the sides.
Step 3: Adjust consistency
Continue blending until the mixture becomes smooth and creamy. If it’s too thick, add a small splash of coconut milk. If it’s too soft, add a few more frozen mango pieces.
Step 4: Serve or freeze
You can enjoy it immediately as a soft-serve style ice cream, or transfer it to a container and freeze for 1–2 hours for a firmer, scoopable texture.
Step 5: Scoop and enjoy
Let the ice cream sit at room temperature for 5 minutes before scooping if fully frozen. Serve in bowls or cones for a refreshing, guilt-free dessert.
Tips for Best Results
Avoid adding water, as it can create icy texture.
Use very ripe mangoes for maximum natural sweetness.
Full-fat coconut milk gives the creamiest result.