Ice cream has always been a major weakness of mine – I’ll shamelessly enjoy it in every form it happens to be in at the moment, no matter what.
If the only option is to eat that old, hardened mass stuck in one corner of the cookie dough ice cream container with a five-month buildup of freezer burn, I’ll still dig my spoon right in there with the power of a thousand bulldozers.
If my chocolate peanut butter ice cream melted after a long trip from the grocery store to my home on a particularly hot day while stuck in a big traffic jam, I’ll greedily slurp it up as soon as I drop my grocery tote bags on the kitchen floor.
But I understand I shouldn’t completely sacrifice my culinary creativity during every ice cream experience. Or my personal dignity. Or my diet.
So when I’m desperate for something cool, wholesome, fruity, and refreshing – and I need to satiate that craving now, now, now – I make paleo mango coconut ice cream!
This no-churn, time-saving wonder is quick and easy to make in under 10 minutes directly in your food processor, with no other equipment required.
Stay far, far away, ice cream maker! We don’t need you this time!
In order to achieve such a swift sweet, the recipe relies on a base of frozen cubed mangoes.
The frozen fruit is pureed with the other ingredients, forming a chilled, orange-hued ice cream with a perfectly thick and creamy texture.
If instant satisfaction is the dream you want to chase, you’ll relish every smooth spoonful as soon as you puree everything together.
And you can do so with minimal guilt – this creation is lactose free and vegan! In addition to the fruit, the short and simple ingredient list includes coconut milk, maple syrup, vanilla extract, and salt.
Whether it’s for an impromptu get-together after attending a group workout or enjoying a sweltering summer day outside with friends and family, or for your own quick late-night pleasure while home alone, you’ll be relieved to have this recipe on hand!Print
This no-churn paleo mango ice cream is easy to make in the food processor. With frozen fruit and coconut milk, it’s a guilt-free vegan dessert.
- 2 cups frozen mango cubes (about 10 ounces)
- 1 cup full-fat canned coconut milk
- 1 tablespoon pure maple syrup
- 1/4 teaspoon vanilla extract
- 1/8 teaspoon coarse kosher salt
- Place all ingredients in a food processor fitted with a regular S-blade attachment.
- Pulse for about 10 seconds to break down the mango cubes into very small pieces. Blend at high speed until a completely smooth and thick mixture forms, about 1 minute. Scrape down the sides and bottom of the food processor and blend again for 5-10 seconds.
- Serve immediately in bowls.
- To store in the freezer, scrape the ice cream into a freezer-friendly airtight container. Place a piece of parchment paper directly on the surface of the ice cream before sealing the container with a lid. Transfer to the freezer. When ready to serve, allow the ice cream to sit at room temperature for 10-20 minutes to soften before scooping.
- Prep Time: 10 minutes
- Category: Ice Cream
- Method: No-Churn
- Cuisine: Dessert
Keywords: paleo, vegan, mango, coconut, ice, cream
Cooking by the Numbers…
Step 1 – Prep
Measure out the frozen mango cubes – you’ll be dealing with varying sizes of solid cubes and pieces, so they won’t be completely flush with the rim of the measuring cup. It’s fine if they heap slightly over the rim.
If you are prepping fresh mango, you will need two mangoes weighing about 12 to 14 ounces each to yield the amount of fruit you’ll need.
After cubing the fresh mangoes, place the pieces – without them touching each other – on a baking sheet lined with parchment paper or a silicone mat. Transfer to the freezer and let them completely freeze and harden, about 4 hours.
Measure out the 2 cups you need once they are frozen.
If you see that the fat has separated from the rest of the liquid after opening the can of coconut milk, don’t measure anything yet! You need the coconut milk to be a homogenous liquid for this recipe – you don’t want to measure all fat and no liquid, or all liquid and no fat.
Dump out all of the contents of the can into a bowl and vigorously whisk to re-combine everything into a smooth mixture. Now you can measure the cupful that you need, saving the remaining coconut milk in an airtight container in the fridge.
Measure out the maple syrup, vanilla extract, and coarse salt as well.
Step 2 – Puree
Place all of the measured ingredients into your food processor, fitted with a regular S-blade attachment.
Before pureeing, you first need to pulse the ingredients for about 10 seconds. This will help to break down the fruit cubes into very small pieces before pureeing.
Then, blend at high speed for about one minute, or until a completely smooth mixture forms. Because you are using frozen fruit, the mixture will stay cold and thick.
In order to incorporate any ingredients that did not mix properly, scrape down the sides and bottom of the food processor with a spatula and pulse the mixture briefly for about five to 10 seconds.
Step 3 – Serve Immediately
Guess what… you’re done! Yes, I’m being serious!
To enjoy its smooth, melt-in-your-mouth consistency, divide the ice cream among small dessert bowls and serve it immediately. This is when the ice cream is at its best!
You can serve it plain, or top it with a variety of paleo-friendly garnishes. We like using toasted unsweetened coconut flakes or diced mango pieces.
Step 4 – Store
If you prefer to firm up the texture, or if you want to freeze it for future enjoyment, you’ll need to store it properly.
Scrape the ice cream from the food processor into a freezer-friendly airtight container. Place a piece of parchment paper directly on top before sealing the container with a lid. These steps will minimize the development of freezer burn.
Transfer the container to the freezer. The ice cream will achieve a firm, yet scoopable, consistency in about one to two hours, or it can be stored for up to one month.
When you’re ready to serve your dessert from its fully frozen state, you may need to allow the ice cream to sit at room temperature for 10 to 20 minutes to soften before scooping. It may be too solid to scoop if you don’t allow enough time for it to thaw slightly.
Fire and Ice – Add Some Heat!
A cold and refreshing mango ice cream base pairs well with spicy ingredients – what a mischievous excuse to turn up the heat if you and your taste buds love to play with fire!
Puree a couple slices of jalapeno pepper or a pinch of ground cayenne pepper with the other ingredients in the food processor, and be prepared for a spicy kick that will play so nicely with the creamy texture and fruity flavors.
How do you like to enhance your ice cream experience? What do you think of our quick strategy to make a frozen treat? Leave a comment below.
Made into salsas, sorbets, spreads, and more, mango is a mighty and versatile fruit! You’ll love all of our flavor-packed recipes featuring mango. We suggest making these next:
Photos by Nikki Cervone, © Ask the Experts, LLC. ALL RIGHTS RESERVED. See our TOS for more details. Originally published on May 5, 2014. Last updated on August 25, 2023.10
About Nikki Cervone
Nikki Cervone is an ACS Certified Cheese Professional and cheesemonger living in Pittsburgh. Nikki holds an AAS in baking/pastry from Westmoreland County Community College, a BA in Communications from Duquesne University, and an MLA in Gastronomy from Boston University. When she's not nibbling on her favorite cheeses or testing a batch of cupcakes, Nikki enjoys a healthy dose of yoga, wine, hiking, singing in the shower, and chocolate. Lots of chocolate.