Vegan Mango Ice Cream is dairy free and eggless. Vegan Mango Ice Cream recipe is an easy dessert recipe that is also healthy. This delicious creamy Vegan Mango Ice Cream is so smooth and silky that you won’t believe it. Vegan Mango Ice Cream is made with coconut milk and some secret ingredients to make more colorful and flavorful too. This real fruit Mango Ice Cream Recipe is a healthy, refreshing treat that’s easy to make in your mixer/blender you don’t need any ice cream maker or machine.
I love an ice cream a lot, even in winter. You can always find ice creams with different kinds of flavors in my freeze. Most of the time, I make at home by using seasonal fruits and rarely I buy from stores as most of good quality store bought ice creams have eggs and eggless ice creams have many chemicals ingredients, so I would prefer to avoid it.
Mango season is full on swing now, so I’m ready to share my mango ice cream version that is eggless and dairy free, perfect vegan treat for summer.
Ingredients:
• 2 cups Mango Puree/Pulp (Used Kesar Mango)
• 1 cup Thick Coconut Cream
• ½ cup Soaked Cashew
• ½ cup Sugar
• ¼ tsp Turmeric Powder
• 1 ½ cup Full Fat Coconut Milk or Full Fat Dairy Free Milk
• 2-3 tbsp Arrowroot Powder
• Few Strands of Saffron/Kesar
Method:
1. In a big pan add ¼ cup of milk, then add arrowroot powder and turmeric and mix it very well, make sure there is no lumps.
2. Add saffron, sugar, remaining milk, thick coconut cream and cook it till bring into the boiling point. Switch of the flame and keep aside.
3. Now blend cashew nuts and make smooth fine paste using 2-3 tbsp water.
4. In a big mixer/blender jar add mango puree, cashew paste, the prepared milk mixture (warm but not hot) and churn it for 5 minutes on low to medium pulse.
5. Remove the mango mixture into the plastic container or you can use loaf pan, cover it and place it into the freeze for 2-3 hour, then churn it again into the mixer jar about 7-8mins, remove it into the same container, cover it and freeze it for 7-8 hours till it becomes hard.
6. Vegan Mango Ice Cream is ready, serve it chilled and enjoy this summer seasonal fruit treat.
Tips:
• You can skip cashew if you have nuts allergy.
• I used Kesar mango for puree for bright yellow-orangish color, you can use any ripen mangoes as per your choice.
• Add sugar as per your choice.
• You can use custard powder or cornstarch instead of arrowroot powder.
- 2 cups Mango Puree/Pulp (Used Kesar Mango)
- 1 cup Thick Coconut Cream
- ½ cup Soaked Cashew
- ½ cup Sugar
- ¼ tsp Turmeric Powder
- 1 ½ cup Full Fat Coconut Milk or Full Fat Dairy Free Milk
- 2-3 tbsp Arrowroot Powder
- Few Strands of Saffron/Kesar
- In a big pan add ¼ cup of milk, then add arrowroot powder and turmeric and mix it very well, make sure there is no lumps.
- Add saffron, sugar, remaining milk, thick coconut cream and cook it till bring into the boiling point. Switch of the flame and keep aside.
- Now blend cashew nuts and make smooth fine paste using 2-3 tbsp water.
- In a big mixer/blender jar add mango puree, cashew paste, the prepared milk mixture (warm but not hot) and churn it for 5 minutes on low to medium pulse.
- Remove the mango mixture into the plastic container or you can use loaf pan, cover it and place it into the freeze for 2-3 hour, then churn it again into the mixer jar, remove it into the same container, cover it and freeze it for 7-8 hours till it becomes hard.
- Vegan Mango Ice Cream is ready, serve it chilled and enjoy this summer seasonal fruit treat.
• I used Kesar mango for puree for bright yellow-orangish color, you can use any ripen mangoes as per your choice.
• Add sugar as per your choice.
• You can use custard powder or corn starch instead of arrowroot powder.
