This vegan mango ice cream is smooth and cool, just what you need on a hot summer day. It's dairy-free and tastes like the tropics because it's made with ripe mangoes and coconut milk.
Ingredients: 3 ripe mangoes, peeled and diced. 1 can 13.5 oz full-fat coconut milk. 1/4 cup maple syrup or agave syrup. 1 tsp vanilla extract. Pinch of salt.
Instructions: In a blender, combine diced mangoes, coconut milk, maple syrup, vanilla extract, and salt. Blend until smooth and creamy. Pour the mixture into a shallow dish or ice cream maker. If using a dish, cover and freeze for 4-6 hours, stirring every hour until firm. If using an ice cream maker, follow the manufacturer's instructions. Once frozen, scoop out the ice cream into bowls or cones. Serve immediately or store in an airtight container in the freezer.
Prep Time: 10 minutes
Cook Time: 240 minutes
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