Mango Ice Cream | The Best Homemade Ice Cream Recipe – Paleo

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Video Mango Ice Cream | The Best Homemade Ice Cream Recipe – Paleo

This Mango Ice Cream is deliciously creamy and can be made with or without an ice cream maker with fresh mango and coconut cream. Healthy ice cream better for your than any store-bought ice cream and makes the perfect frozen treat for summer. Vegan, paleo-friendly and dairy-free.

Side view of mango ice cream in a white bowl on a wooden board

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Updated May 2020

Homemade Mango Ice Cream

Craving a healthy and homemade dessert to cool you down on a hot summery day? Homemade ice cream and frozen treats are so easy to make and the perfect way to cool down on a warm day. This healthy mango ice cream uses just a handful of ingredients and tastes amazingly light, creamy and full of delicious mango flavor.

Also read: Easy Mango Ice Cream – Churn or no churn!

The great thing about making your own ice cream at home is that you don’t have to own an ice cream maker. We’ve got a ton of classic and no churn ice cream recipes like this Vanilla Ice Cream, Oreo Ice Cream and this No Churn Strawberry Ice Cream

Why we love this healthy ice cream recipe

My kids love mango ice cream and this one came out super creamy with just the right amount of sweetness that you can prominently taste the mango flavor. It’s seriously my favorite ice cream of all time and what my mom even proclaimed the best ice cream ever. That says a lot since she is not usually a fan of ice cream at all.

This creamy mango ice cream recipe makes the perfect refreshing treat for cooling down on a hot summer’s day with or without a cone. Plus, it’s made with better for you ingredients and is paleo-friendly, vegan, gluten-free, refined sugar free and dairy-free.

Ingredients you need to make creamy mango ice cream

This recipe for 4-ingredient mango ice cream with ice cream maker is made from my go to custard base I usually make but instead of vanilla, a splash of lime juice and mango puree are added to the chilled custard.

I used fresh mango for the puree for the most mango flavor. You may have to adjust the amount of sugar depending on the sweetness of the fruit.

  • mango chunks – you can use fresh mango (be sure to use very ripe) or frozen but may have to adjust the amount of sweetener depending on the sweetness of mango (especially if using frozen)
  • maple syrup – you can also sub with any other liquid sweetener of your choice but will have to adjust the amount (honey if not vegan, agave syrup or coconut nectar)
  • full fat coconut cream –
  • unsweetened milk – you can use any plant or regular milk if not dairy-free or use filtered / bottled water, use only as needed to reach desired consistency

Also read: Rich and Creamy Mango Ice Cream Recipe – Pineapple and Coconut

How to make Mango Ice Cream without an ice cream maker

Close-up view of mango ice cream in a tub with an ice cream scoop

Tips for storing and serving

Storage – be sure to store your ice cream in an airtight container with a lid (or a dedicated ice cream container) for up to 3 months.

Before serving, remove tub from freezer – since this mango ice cream doesn’t contain any fillers, it’s important to let your ice cream thaw at room temperature for at least 20-40 minutes depending on how hot the temperature is in your house. Leave out longer depending on your preference for consistency.

Storage – be sure to store your ice cream in an airtight container with a lid (or a dedicated ice cream container) for up to 3 months.

Tips to make the best mango ice cream

  • I recommend using sweet fresh mangos: frozen mango are not as sweet so you might not get as much of that mango flavor
  • So what are the best mangos for ice cream: Honey mango (Ataulfo) are my favorite for homemade ice cream
  • Coconut cream: use a brand that does not contain any fillers and only coconut and water. My favorite is Trader Joe’s.
  • If you can’t find coconut cream, place 1 can (14 ounces) full fat good quality canned coconut milk (try to use a brand that does not contain any fillers and only coconut and water, (we like Trader Joe’s or Aroy-D) in the fridge overnight. After being refrigerated overnight, turn the can upside down and and pour out the coconut water liquid on top. Then scoop the solids of the coconut cream out of the jar. You should get approximately 3/4 cup from a 14 ounce can.

More mango recipes you might like:

Also read: Mango ice cream – Bake with Shivesh

Creamy Mango cake

Delicious Mango Smoothie

Mango Muffins

Craving for more ice cream recipes?

No Churn Cake Batter Ice Cream Funfetti

Two-Ingredient Chocolate Banana Ice Cream

Through this article, we hope to help you understand Mango ice cream recipe for ice cream maker

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