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Mango Ice Cream

Servings 6


  • 16 ounces 454 g frozen, cubed mango
  • 1 can coconut milk, 13.5 oz (382 g) (make sure to use the full fat version for this recipe)
  • 1 vanilla bean
  • 1 tablespoon honey or maple syrup optional


  1. In a blender or food processor, add the coconut milk (cream and liquid) and the seeds from the vanilla bean. Simply use a sharp knife to cut down the center of the bean and then scrape out the seeds. Blend until very smooth. See how well yours blends and you decide what’s needed here, the goal is a super smooth liquid with no lumps!

  2. Add the frozen mango and honey (or maple syrup) if using. Pulse until you get a soft serve consistency. If the mixture is too thick to blend well add another tablespoon of unsweetened almond milk or water. You can enjoy some of this right then if you like. What you don’t consume freeze in a small airtight container until you are ready to scoop it out and enjoy.