Mango colada ice cream (no-churn)

Mango colada ice cream (dairy free, vegan, no machine)


2 fresh mangoes, chopped or 680 grams (1.5 lb) of frozen mango (Tip: freeze the fresh mangoes for a few hours or days. Using fresh mangoes instead of frozen is better as they are more ripe and sweet)

1/5 lb (approx. 90 grams) frozen pineapple (or less depending how tart you like it and how sweet/tart your fruits are)

120 ml condensed coconut milk (not evaporated coconut milk which is too liquidy), or more to sweetness preference

as needed to blend: few tbsp of canned coconut milk, shaken


Blend all ingredients in a food processor or high speed blender (if you have a weaker blender that isn’t designed for mostly solids and frozen items, add extra coconut milk liquid as needed) until smooth, scraping down the sides as needed. If needed for blending add a small splash of shaken coconut milk. Taste test for sweetness (bearing in mind that freezing reduces sweetness). Depending on the ripeness of the fruit (store bought frozen mango and pineapple are usually less sweet, it may not be sweet enough for some people’s liking, in which case add a little more condensed milk to taste. If you like it more tart, add a little more pineapple.)

Serve as soft serve or freeze until it reaches ice cream/ sorbet consistency , approx. 2-4 hours. condensed milk makes it freeze softer and makes it extra creamy and lush.

If you let it sit longer (ex. overnight) let it thaw for 5-10 min before scooping if needed. serve immediately and enjoy! without a churner it will not keep soft if frozen all month so no-churn ice cream is best consumed the same day, but the condensed coconut milk does seem to keep it softer longer in the freezer.

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