Vegan Mango Ice Cream
Vegan Mango Ice Cream

Preparation time 10 minutes

Total time: 2 hours 10 minutes

Serves 6

Ingredients

  1. 600 1 packag frozen mango
  2. 60 m ¼ cup honey
  3. 125 mL ½ cup coconut cream
  4. 15 mL 1 tbsp lemon juice
  5. 5 mL 1 tsp turmeric

Directions

  1. Place frozen mango in a food processor. Pulse until coarsely chopped.
  2. Add honey, coconut cream, lemon juice, and turmeric. Pulse. Scrape down the sides of the bowl.
  3. Mix to emulsify. Scrape down the sides of the bowl.
  4. Transfer to a serving dish. Place in the freezer for 2 hours.
  5. Serve in a cup or glass, garnished with mint leaves and fresh mango.

Chef’s Secret 

  • If the ice cream has been in the freezer for a day, take it out 5 to 10 minutes before serving. It may be harder than real ice cream, but it will be just as creamy!
  • Solids rise to the top in a can of coconut cream.

Cookie collection and updated privacy commitment

We have updated our privacy commitment and are now collecting cookies to provide you with ads tailored to your interest across the internet. For more information about cookies and how to disable cookies, visit our privacy commitment. Learn more