This creamy Vegan Mango Ice Cream has only three ingredients and no added sugar. Make sure you use sweet ripe mangoes and you will not miss the sugar in this summer treat!
Ripe sweet mangoes, the fragrance of them calls out to you to devour them. Even though the mangoes here in the US are not so fragrant as the ones in India, where the markets are filled with the sweet scent of mangoes come summer, mangoes are still mangoes and I love them!
Ripe sweet mangoes, the fragrance of them calls out to you to devour them. Even though the mangoes here in the US are not so fragrant as the ones in India, where the markets are filled with the sweet scent of mangoes come summer, mangoes are still mangoes and I love them!
You’ll Need:
- 4 ripe mangoes, peeled and chopped
- 3/4 cups coconut milk
- 3 –4 tbsp crushed pistachios
Instructions:
- Prep your ice cream maker. Blend the mangoes in a blender until smooth. Pour the mango puree into the bowl of your ice cream maker.
- Pour the coconut milk into the same blender jar and pulse it a few times. Add this to the ice cream maker and turn it on. After about 10 mins when it starts to thicken a little, add the crushed pistachios to it, reserving a few for garnish, if needed.
- Let the ice cream maker works its magic for about 10 mins more and scoop out the ice cream to an ice cream container and freeze for a couple of hours to just let it solidify.
- Top with more crushed pistachios before serving.
