This tropical vegan mango ice cream is a creamy, dreamy treat perfect for cooling down on a hot day. Made with rich coconut cream, sweetened condensed coconut milk, and vibrant mango pulp, this ice cream is not only delicious but also dairy-free. The mango pulp infuses the ice cream with a fresh, fruity flavor that pairs wonderfully with the subtle coconut undertones, making each scoop a delightful tropical experience.
Why You’ll Love This:
If you’re a fan of mangoes and coconut, this ice cream is a match made in heaven. The smooth texture and rich flavor profile provide a luxurious eating experience, reminiscent of a tropical getaway. It’s a simple recipe with just a few ingredients, yet the result is an impressively flavorful dessert that’s sure to satisfy any sweet tooth. Plus, it’s a fantastic option for those following a vegan diet or anyone looking for a lactose-free alternative to traditional ice cream.
Perfect Occasion:
This mango ice cream is ideal for summer parties, barbecues, or as a refreshing dessert after a spicy meal. It’s also perfect for special occasions like birthdays or anniversaries where you want to serve something unique and delightful. The bright color and tropical taste make it a fun addition to any dessert table.
Decoration Tips:
For an elegant presentation, serve the ice cream in coconut shells if available, or scoop it into attractive dessert bowls. Garnish with fresh mango slices, a sprinkle of toasted coconut flakes, or a few mint leaves to enhance the tropical vibe. You could also drizzle a little mango coulis or a dash of lime zest for extra flair.
Ingredients:
- 500 grams coconut cream or chilled full-fat canned coconut milk
- 320 grams sweetened condensed coconut milk
- 500 grams mango pulp or puree (Alphonso mango recommended)
Instructions:
- Prepare the Base:
- In a large mixing bowl, whisk the coconut cream with an electric mixer until creamy, about 2 minutes.
- Combine Ingredients:
- Gradually add the sweetened condensed coconut milk to the bowl, whisking for an additional minute to blend thoroughly.
- Incorporate the mango pulp in half-cup increments, ensuring each addition is fully mixed into the creamy base.
- Freeze:
- Transfer the ice cream mixture to a parchment-lined loaf pan. Optionally, swirl in extra mango pulp for a marbled effect.
- Cover with plastic wrap and freeze for at least 4 hours or until firmly set.
- Serving:
- Remove the ice cream from the freezer about 15 minutes before serving to soften slightly for easier scooping.
Enjoy this lush Vegan Mango Ice Cream, a perfect treat to beat the heat while indulging in the exotic flavors of mango and coconut!
