If summer had a flavor, it might just be mango. Juicy, sweet, and sunshine-colored, mangoes are the star of this ultra-simple, dairy-free ice cream that doesn’t require an ice cream maker. Whether you’re lactose-intolerant, vegan, or just looking to skip the churn, this mango ice cream delivers creamy tropical vibes with only a few ingredients—and zero fancy equipment.

Why Make Dairy-Free Ice Cream?

Dairy-free ice cream is a lifesaver if you’re avoiding lactose, cutting back on saturated fat, or just want something a little lighter. Using full-fat coconut milk or coconut cream gives this version the smooth, rich texture you crave, without the heaviness or bloat dairy sometimes brings.

What You’ll Need

Ingredients:

• 3 ripe mangoes (or 2½ cups frozen mango chunks, thawed slightly)
• 1 (14 oz) can full-fat coconut milk or coconut cream (for extra creaminess)
• ¼ cup agave syrup or maple syrup (adjust to taste)
• ½ tsp pure vanilla extract
• 1 tbsp lime juice (optional, but brightens the flavor)
• Pinch of sea salt

Coconut Milk Alternatives:

• Oat milk (barista or extra creamy)
• Almond milk
• Soy milk
• Cashew milk
• Silken tofu
• Frozen banana (for creaminess)

Optional mix-ins: shredded coconut, chopped pistachios, swirl of dairy-free caramel, or a pinch of cardamom for an Indian-inspired twist.

Equipment:

• Blender or food processor
• Loaf pan or freezer-safe container
• Spatula
• Parchment paper or clear wrap (optional)

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Step-by-Step Instructions

1. Blend It All Together

Peel and cube the ripe mangoes and toss them into your blender. Add the coconut milk, sweetener of choice, vanilla extract, lime juice, and sea salt. Blend on high until completely smooth and creamy—this should take 30 seconds to 1 minute depending on your blender.

Tip: Taste your blend before freezing! If your mangoes weren’t super ripe, you may want to add more sweetener.

2. Freeze It

Pour the creamy mixture into a loaf pan or freezer-safe container. Smooth out the top with a spatula, then cover tightly with a lid or wrap to prevent ice crystals.

Bonus Tip: Press a piece of parchment paper directly on the surface of the ice cream before covering—it helps lock in that velvety texture.

3. Wait… and Stir (Optional)

Freeze for at least 4–6 hours. For an extra-smooth texture, stir the mixture every 30–60 minutes for the first 2 hours. This helps break up any ice crystals and mimics the churning process. But if you’re busy, don’t worry—it still works without stirring.

4. Scoop and Serve

Once the ice cream is firm, let it sit at room temperature for about 5–10 minutes before scooping. Serve it plain or dress it up with fresh fruit, toasted coconut, or crushed cookies.

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Variations to Try

• Mango-Chili: Add a pinch of chili powder or Tajín for a spicy kick.
• Mango-Strawberry Swirl: Blend in some fresh strawberry puree before freezing for color and contrast.
• Mango-Banana Cream: Add half a frozen banana for added sweetness and smoothness.

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Where to Find Ingredients

In Metro Detroit, you can grab everything you need at:

• H-Mart for ripe Ataulfo mangoes, coconut milk, and Thai lime
• Costco (Troy location) for bulk organic frozen mango and maple syrup
• Aldi for affordable canned coconut milk and organic fruit

Final Scoop

You don’t need an ice cream maker—or even dairy—to enjoy a rich, satisfying dessert. This mango ice cream is simple, cooling, and a total crowd-pleaser. Plus, you can feel good knowing it’s free of additives, gums, and mystery ingredients. Uncomplicated, unbothered, undeniably good.

You can’t beat that~

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