Is there any fruit more perfect than the mango? It’s soft, fragrant, and oh-so-sweet—at least when it’s ripe. I’ll take mangoes any way I can get them, but this vegan mango ice cream might just be my favorite way to enjoy them. (Okay, maybe second to just cutting them open and digging in.) It has all that tropical mango flavor, the creaminess of coconut, and the convenience of an ice cream you don’t even need an ice cream maker to make. Enjoy friends! If you make this vegan mango ice cream recipe, please snap a photo and tag #jessicainthekitchen on Instagram! We’d also love it if you would leave a comment below, and give the recipe a rating! Thanks so much!
Mango – Being that I’m from Jamaica, I’m pretty partial to Jamaican mangoes! But any kind you like will work in this recipe. Ataulfo (also known as champagne or honey mangoes) are the perfect balance of sweetness and texture, since they don’t have the stringiness of many other varieties. When mangoes aren’t in season, simply use frozen. Coconut cream Vanilla extract – Friends, this doesn’t just add taste—it helps keep your vegan mango ice cream smooth instead of icy! Vanilla extract has alcohol in it, which keeps ice crystals from forming in the mixture.
Coconut Whipped Cream Strawberry sauce Easy Vegan Caramel Sauce Granola Toasted coconut flakes Fresh fruit
