*Pre time 15 minutes
For the ice cream
- 1.5 cup coconut cream you can use the solid cream of 2 cans of full-fat coconut milk
- 5 medium-sized ripe mangoes of your choice - used Ataulfo, or 4 larger ones (you need~1.4 pounds/ 640 g flesh/puree/canned mango pulp)
- 1/2 lime juiced (1 Tbsps.)
- 1/4 cup maple syrup
- 1/2 tsp salt
- Fresh mint or basil leaves
- Tajin spice (chili powder + lime powder)
- Coconut flakes or shredded coconut
- Chili flaky salt
Step 1: Prepare the mango
- Wash and peel your mangoes. Then use a knife to cut the flesh away from the seed. Use a fork/spoon to scrape the seed and remove as much flesh as possible. You can do this straight into a food processor, or first do it in a bowl, whichever is easiest for you. (If you’re using tinned mango, then skip this step.)
Step 2: Blend the mango ice cream Ingredients
Add the mango flesh and all the remaining ingredients into the Nutramilk food processor and blend into a smooth, creamy mango puree. This may take some time, so be patient. You want it to be ultra-smooth, so you don’t have any ‘bits’ in your mango ice cream.
When ready, give it a quick taste, and feel free to add a little more maple or lime juice to personal preference.
Step 3: Freeze the vegan mango ice cream
Here are two methods to make this vegan mango ice cream without an ice cream machine; using, a large (silicone if possible) ice-cube tray or a wide container.
Step 4: Blend the mango ice cream cubes
Transfer the frozen mango ice cubes to your Nutramilk food processor and blend into a soft, smooth consistency. If the heat from the machine causes it to become a little too soft, you can place it back in the freezer for 30-60 minutes (at this point, I transfer it to an ice cream tub). Alternatively, you can serve it immediately!
Enjoy the vegan mango ice cream with the toppings of your choice. I particularly like mango with tajin ( a mixture of chili and lime powder). However, I’ve included several options above!
How to Store Mango Ice Cream
While this tropical treat is best enjoyed ‘freshly made’ (since there are no preservatives), you can store it in the freezer, covered tightly (to avoid the formation of ice crystals), for up to one month. It will technically last between 2-3 months, though it loses quality over time. Remove it from the freezer for 5-10 minutes before serving to scoop it out more easily.
- Keep the ratio: I’ve experimented with finding the perfect ratio of sugar to fat to flavoring (mango) for vegan coconut milk mango ice cream with a soft and creamy consistency. If you substitute any of the ingredients, try to do so with similar options and amounts.
- Adding alcohol: This tropical dessert can be made into even more of an adult treat with the addition of a bit of booze like Malibu, etc. Just note that alcohol will lower the freezing point of ice cream, which is great for yielding a smooth, creamy ice cream – but add too much, and it won’t freeze properly.
- Combine fruits: This vegan ice-cream method works with more than just mango. You can also make a fruity blend, for example, with peach, strawberry, pineapple, or raspberry.
Full recipe and more details here: https://www.alphafoodie.com/how-to-make-mango-ice-cream/