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.
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!
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.
- 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.
How to Make Mango Ice Cream Without Ice Cream Maker
- Remove the peel of the mangos and cut the fruit into 1-2 inch pieces. Peel and cut banana into 1-2 inch pieces.
- Line a sheet pan with parchment paper, and add the fruit chunks in a single layer. Freeze for about 4 hours.
- Add the fruit to a food processor, and process until crumbly.
- 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.
- 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.
Frequently Asked Questions
Yes. If you do use pre-frozen mangos for this mango nice cream, use about 2 cups.
You can make nice cream in a high speed blender like a Vitamix. Otherwise, I recommend using a food processor.
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.
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)
3-Ingredient Mango Nice Cream (Vegan, No Churn)
- 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.
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