This homemade Mango Ice Cream is made without an ice cream maker. All you need are mangoes, coconut yogurt, and cream to create a creamy, scoopable, if you so desire, dessert that rivals store-bought ice cream. The unique, intense flavour of real mangoes can’t be matched by commercial alternatives, making this recipe a must-try for mango lovers.
Mango ice cream is synonymous with summer, bringing the joy of juicy, delicious mangoes to your table. This easy-to-make recipe is perfect for any time of the day and is a fantastic way to conclude your lunch or dinner. Enjoy the health benefits of sugar-free mango ice cream, which is loaded with proteins, fiber, healthy fats, vitamins, and minerals—essential for maintaining good health during the summer months.
Ingredients
- 440g frozen mango slices if using fresh mangoes, slice and feeze slightly
- 500ml coconut yogurt
- 250ml cream
- 1 packet of vanilla wafers or party cones of your choice
Instructions
- Let the mango slices thaw a touch, then blitz into a smooth puree.
- Fold the mango goodness into the cream-and-yogurt mix.
- Line a flat dish with baking paper.
- Lay down half the wafers, spoon over the mango mix, spread evenly, and freeze for at least 8 hours.
- Flip the frozen slab onto a board, top with the remaining wafers, and slice to match the wafer size.
Enjoy the chill!
Mango Ice Cream
Ingredients
- 440g frozen mango slices if using fresh mangoes, slice and feeze slightly
- 500ml coconut yogurt
- 250ml cream
- 1 packet of vanilla wafers or party cones of your choice
Instructions
- Slightly defrost the mango slices and puree them in a food processor. Set aside.
- Gently fold the pureed mango into the cream and yogurt mixture.
- Divide the wafers, prepare a flat surface dish lined with non-stick baking paper, spoon the mixture onto the wafers, spread the mixture, evenly and freeze for at least 8 hours.
- Remove from the freezer.
- Tip the dish over onto a flat surface, arrange the remaining wafer halves on top, and slice according to the wafer size.