Cara Pitts might not be a huge fan of fruit, but there’s one she turns to often.
“I love the sweetness and tartness of mango,” she says. “It’s just kind of been my flavor of choice. I’m always getting a mango tea, lemonade, or slushy—it’s my go-to.”
Pitts opened Southern Roots Vegan Bakery in San Antonio in 2019 with her husband, Marcus. They offer dairy-free delights including lemon cake, chocolate chip cookies, doughnuts, and cupcakes. She says she’s toying with the idea of adding a mango turnover to her menu—she currently offers turnovers filled with apple, pineapple, and peach.
And while a scrumptious mango turnover recipe would be very, very welcome, she provided something more seasonally appropriate: vegan mango ice cream.
This three-ingredient recipe is so simple and indulgent that even the most inexperienced home cook should be able to flawlessly execute it and impress whomever they’re feeding.
Vegan Mango Ice Cream
- 3 cups frozen mangoes
- 2 tablespoons agave syrup
- 1 can full-fat coconut milk (Thai Kitchen is Cara’s favorite)
- chamoy (optional)
- Pour coconut milk and agave into a blender. Add frozen mangoes.
- Blend. Pause the blender occasionally to scrape the mixture down the sides. Blend continuously until mixture is smooth.
- Empty contents of blender into a freezer-friendly airtight container. You can find freezer-safe ice cream containers online and in many stores.
- Freeze for 4 to 7 hours or until you can tell the mixture is completely frozen. Let it sit out for about half an hour before you try to scoop it into cups or bowls.
- Drizzle a little chamoy on top for an extra kick.