↑
  • ABOUT
  • RECIPES
  • MY COOKBOOK
  • FAVORITE PRODUCTS

What Great Grandma Ate

because the food you love should love you back!

Don't miss the latest Recipes, tips and more!

Thanks! Keep an eye on your inbox for updates.

What Great Grandma Ate / Recipes / 3-Ingredient Mango Nice Cream (Vegan, No Churn)

3-Ingredient Mango Nice Cream (Vegan, No Churn)

Last Updated on July 11, 2022 by Jean Choi Leave a Comment

AIP
EF
NF
P
V
289 shares
  • Share
Jump to Recipe

Ultra easy and creamy 3 ingredient mango nice cream made with frozen fruit and coconut milk! It’s vegan, paleo, and no-churn, so you don’t need an ice cream maker.

Mango nice cream scooped in a bowl with a spoon

I’m a huge fan of vegan ice cream recipes, like this Cherry Garcia ice cream. As someone who can’t enjoy most types of dairy without digestive issues, I love being able to enjoy a nice cold creamy treat that tastes just like the real deal. This paleo and vegan mango nice cream is one of my favorites that I’ve made, with rich creaminess and the intense fruity and tangy flavor from the frozen mangos and banana.

Watch a Short Video of This Recipe

What is Nice Cream?

If you’ve never heard of the term, “nice cream,” it refers to vegan ice cream that’s made without sugar and dairy by blending frozen fruits to result in that ultra creamy texture. I love that it tastes both rich yet light, and it’s a great healthy treat for my toddlers and kids as well. It commonly uses frozen bananas, which results in that ultra creamy soft serve-like texture.

3-Ingredient Mango Nice Cream Recipe

For this vegan mango ice cream, you’ll need a combination of both ripe mangos and bananas. The fruits are frozen solid then blended with coconut milk until creamy and luscious. It’s just 3 ingredients (if you don’t count the pinch of salt), and you don’t need any sweetener if you use all ripe fruits. However, if you like your nice cream a bit sweeter, you can add some maple syrup to adjust to your taste!

Cut up mangos and banana on a baking sheet, ready to be frozen.

Vegan Mango Ice Cream Ingredients

  • mangos: You’ll want to use ripe mangos. I find that you get the most meat out of your mango if you peel it with a veggie peeler first and then cut away the flesh from the pit, like this.
  • banana
  • coconut milk: I recommend using full fat coconut milk for that ultra creamy and thick texture. Cashew milk is also a great choice. However, any other non-dairy milk will work.
  • sea salt: Salt in ice cream really helps the sweetness to come alive. Don’t skip on this step!

This is totally optional, but you can also add a bit of maple syrup if you prefer a sweeter nice cream. I personally found that it was unnecessary.

Frozen mangos and banana blended in a food processor.

How to Make Mango Ice Cream Without Ice Cream Maker

  1. Remove the peel of the mangos and cut the fruit into 1-2 inch pieces. Peel and cut banana into 1-2 inch pieces.
  2. Line a sheet pan with parchment paper, and add the fruit chunks in a single layer. Freeze for about 4 hours.
  3. Add the fruit to a food processor, and process until crumbly.
  4. Sprinkle salt and pour in coconut milk, and process until smooth and creamy. Scrape down the sides as you blend. Taste and add in maple syrup 1 tbsp at a time, if desired.
  5. Enjoy immediately to enjoy as soft serve, or for ice cream consistency: transfer to a freezer-safe container with a lid like a loaf pan and freeze for 2-3 hours until hardened.
Scooping out vegan mango ice cream with an ice cream scoop

Frequently Asked Questions

Can I use pre-frozen mangos?

Yes. If you do use pre-frozen mangos for this mango nice cream, use about 2 cups.

Can I make nice cream in a blender?

You can make nice cream in a high speed blender like a Vitamix. Otherwise, I recommend using a food processor.

How long will leftovers last?

You can serve leftovers for up to a week. However, I find that a nice cream loses its creamy consistency after it’s stored for too long so I recommend enjoying it right away or no longer than a few days.

Enjoying mango nice cream with a gold spoon.

Other Vegan Ice Cream Recipes…

  • Homemade Salted Caramel Ice Cream Recipe (Paleo & Vegan)
  • Vegan & Paleo Mexican Hot Chocolate Ice Cream (No-Churn Method Included)
  • Homemade Pistachio Ice Cream (Vegan & Paleo)
  • Vegan & Paleo Cherry Garcia Ice Cream (Ben & Jerry’s Copycat!)
  • 3-Ingredient Paleo Matcha Ice Cream (AIP, Vegan)
Vegan Mango Nice Cream

3-Ingredient Mango Nice Cream (Vegan, No Churn)

Ultra easy and creamy 3 ingredient mango nice cream made with frozen fruit and coconut milk! It's vegan, paleo, and no-churn, so you don't need an ice cream maker.
Print Pin Rate
Course: Dessert
Cuisine: American
Keyword: how to make ice cream without ice cream maker, mango nice cream, nice cream recipe, no churn ice cream, vegan ice cream, vegan mango ice cream
Prep Time: 5 minutes minutes
Chilling Time: 4 hours hours
Servings: 4 servings
Calories: 157kcal

Video

Ingredients

  • 2 ripe mangos
  • 1 ripe banana
  • 1/2 cup full-fat coconut milk
  • Pinch of sea salt
  • Optional: maple syrup to taste

Instructions

  • Remove the peel of the mangos and cut the flesh into 1-2 inch pieces. Cut banana into 1-2 inch pieces.
  • Line a baking sheet with parchment paper, and add the fruit chunks in a single layer. Freeze for about 4 hours, or until frozen solid.
  • Add the frozen fruit to a food processor, and process until crumbly.
  • Add salt and coconut milk, and process until smooth and creamy – pausing to scrape down the sides. Taste and blend in maple syrup 1 tbsp at a time, if desired.
  • Enjoy immediately to enjoy as soft serve, or for ice cream consistency: transfer to a freezer-safe container with a lid and freeze for 2-3 hours until hardened.
Nutrition Facts
3-Ingredient Mango Nice Cream (Vegan, No Churn)
Amount Per Serving (1 serving – makes 4)
Calories 157 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 6g38%
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Sodium 6mg0%
Potassium 358mg10%
Carbohydrates 24g8%
Fiber 3g13%
Sugar 19g21%
Protein 2g4%
Vitamin A 1139IU23%
Vitamin C 41mg50%
Calcium 18mg2%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

What Great Grandma Ate / Jean Choi is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

Regarding other affiliate links and affiliate relationships: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. Thank you for your support and understanding.

289 shares
  • Share

By Jean Choi | July 10, 2022

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Hi, I’m Jean!

headshot of Jean Choi - blogger of What Great Grandma Ate

I’m a food lover and recipe developer living in Southern California. I love to share simple and approachable gluten-free recipes that are healthy but never sacrifice on flavor. I hope I can help you feel confident in the kitchen and inspire you to try out some new-to-you dishes!

More About Jean

Recipe Key

  • 3030 Min or Less
  • AIPAIP
  • EFEgg Free
  • LCLow Carb
  • NFNut Free
  • PPaleo
  • VVegan
  • W3Whole 30

Instant Pot Favorites

Instant Pot Butter Chicken served with rice and naan

Quick & Easy Instant Pot Butter Chicken Recipe (Keto & Dairy Free)

The BEST Instant Pot Mashed Potatoes (Paleo, Whole30) + Stove Top Option

Instant Pot Meatballs in Tomato Sauce (Paleo, Whole30)

Instant Pot Buffalo Chicken Meatballs

Instant Pot Buffalo Chicken Meatballs (Paleo, Whole30, Keto)

Don't miss the latest Recipes, tips and more!

Thanks! Keep an eye on your inbox for updates.

©2025, What Great Grandma Ate. Privacy and Disclosure Policy/ Site by Pixel Me Designs