Go Back
+ servings

Vegan Mango Ice Cream

This three-ingredient recipe is simple to execute but impressive to eat. Perfect for spontaneously whipping up on a hot summer day.
Servings 4

Ingredients  

  • 3 cups frozen mangoes
  • 2 tablespoons agave syrup
  • 1 can full-fat coconut milk (Thai Kitchen is Cara’s favorite)
  • chamoy (optional)

Directions 

  • 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.