Mango ice cream is synonymous with summer, bringing the joy of juicy, delicious mangoes to your table. This easy-to-make recipe is perfect for any time of the day and is a fantastic way to conclude your lunch or dinner. Enjoy the health benefits of sugar-free mango ice cream, which is loaded with proteins, fiber, healthy fats, vitamins, and minerals—essential for maintaining good health during the summer months.
This homemade Mango Ice Cream is made without an ice cream maker. All you need are mangoes, coconut yogurt, and cream to create a creamy, scoopable dessert that rivals store-bought ice cream. The unique, intense flavor of real mangoes can’t be matched by commercial alternatives, making this recipe a must-try for mango lovers.
Dedicated to all those who, like me, have been disappointed by previous homemade ice cream attempts—this Mango Ice Cream is sure to be a hit this summer! With just four ingredients and 10 minutes of prep time, let the freezer do the rest!
Mango Ice Cream Wafers
Ingredients
- 440g frozen mango slices
- 500ml coconut yogurt
- 250ml cream
Instructions
Method:
- Slightly defrost the mango slices and puree them in a food processor. Set aside.
- In a small bowl, beat the cream and coconut yogurt until peaks form.
- Gently fold the pureed mango into the cream and yogurt mixture.
- Divide the wafers, prepare a flat surface dish lined with non-stick baking paper, spoon the mixture onto the wafers, spread the mixture, evenly and freeze for at least 8 hours.
- Remove from the freezer. Divide the wafers and arrange half on top of the ice cream.
- Tip the dish over onto a flat surface, arrange the remaining wafer halves on top, and slice according to the wafer size.