4 Ingredient Vegan Mango Ice Cream

Name: 4 Ingredient Vegan Mango Ice Cream
Cuisine: Asian, American, Mexican, Indian
Ingredients: 1 ripe mango, diced (saving the mango skins to freeze); 1/3 cup coconut cream (sub dairy free plain yogurt ); 1 tbsp maple syrup; 1 lime, juiced

8 steps

Delicious creamy, dairy free mango ice cream in frozen mango shells. No ice cream machine required and just 4 whole food plant based ingredients!

Updated at: Sat, 23 Nov 2024 21:08:23 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories255.7 kcal (13%)

Total Fat4.5 g (6%)

Carbs55.2 g (21%)

Sugars34 g (38%)

Protein1.7 g (3%)

Sodium19.4 mg (1%)

Fiber1.9 g (7%)

% Daily Values based on a 2,000 calorie diet

Ingredients

2 servings

1mango

ripe, diced, saving the mango skins to freeze

⅓ cupcoconut cream

sub dairy free plain yogurt

1 Tbspmaple syrup

1lime juiced

Instructions

Step 1

Slice a mango along both sides of the seed in the middle. These should leave you with two halves and the middle (seed) section.

Step 2

On two half pieces, use your knife to make several parallel cuts down the mango and several cuts across, without cutting through the skin. Use a large spoon to scoop out the square-like pieces of mango. Peel and cut the remaining piece and discard the seed.

Step 3

Add all diced mango to a Tupperware and freeze for 4-5 hours.

Step 4

Add the hallowed out mango slices and place them side by side in a bowl and freeze as well.

Step 5

Once frozen, to a food processor (or blender) add frozen diced mango, coconut cream, maple syrup and lime juice. Pulse or blend until smooth.

Step 6

Place the mango ice cream into the mango skins using a spoon, using the back of the spoon to smooth it out.

Step 7

Place them back into the freezer for at least one hour until enjoying.

Step 8

Freeze in an airtight container for up to 5 days, thaw for 10-15 minutes before enjoying!