Ingredients for Mango Coconut Ice Cream Vegan
- 1 (13.5 ounce) can full-fat coconut milk + 1/2 cup light coconut milk (or 2 cans full-fat)
- 1/2 cup granulated sugar
- 2 large ripe mangoes
- Lime Juice
- 2 tablespoons cornstarch
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How to Make Mango Coconut Ice Cream Vegan
- In a small bowl, whisk together 1/4 cup of coconut milk and 2 tablespoons of cornstarch. Set aside.
- Cut 2 large ripe mangoes into chunks and puree them in a blender or food processor until smooth.
- In a medium saucepan, combine the mango puree, 1 (13.5 ounce) can full-fat coconut milk, 1/2 cup light coconut milk (or use 2 cans full-fat for a richer flavor), and 1/2 cup granulated sugar. Add the juice of 1 lime. Stir well to combine.
- Bring the mixture to a gentle boil over medium heat, stirring frequently.
- Once boiling, immediately remove from heat and whisk in the cornstarch slurry (from step 1). Stir vigorously until the mixture thickens.
- Pour the mixture into a freezer-safe container, cover, and let it cool completely in the refrigerator for at least 2 hours.
- Once cooled, freeze the ice cream for at least 6 hours, or preferably overnight, for optimal creaminess. Stir halfway through the freezing process for a smoother texture (optional).
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
374g
Fat
86g
Carbs
32g
