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Beat the heat with this refreshing blender mango ice cream made to perfection from just three simple ingredients. With sweet frozen mango, creamy coconut milk, and a hint of honey or maple syrup, this tropical treat comes together in 5 minutes with no ice cream maker required.
Blender mango ice cream is smooth, luscious, and perfect for a quick dessert, snack, or even a fun summer activity with kids. It always takes me on a tropical ride. I finish my bowl, but I always crave more!
My kids love ice cream. So, I try my best to give them healthy alternatives. You can always find a mango ice cream container in my freezer. Whenever they call for ice cream, I give them a scoop or two of healthy mango ice cream. I decorate it with their favorite toppings. They feel delighted!
Whether you enjoy it straight from the blender or topped with fresh fruit, coconut flakes, and chia seeds, it’s a wholesome indulgence that tastes like summer in every bite. 3 ingredient Nutella Ice Cream, 2-Ingredient Nutella Popsicles, No Churn Biscoff Ice Cream, and Three-Ingredient Oreo Ice Cream Cake are other ideal treats to enjoy in summer.
Recipe Overview
Flavor Profile: Sweet and tropical with vibrant mango flavor and a creamy, silky-smooth texture
Method: Quick blend-and-serve using a high-speed blender or food processor
Skill Level: Beginner-friendly
Occasion: Perfect for summer desserts, healthy snacks, or as a light treat after dinner
Nutrition: Dairy-free (if using coconut milk), naturally sweetened, and packed with vitamins, fiber, and antioxidants
Why You’ll Love This Recipe
Just 3 ingredients: you only need mango, coconut milk, and honey to make this simple yet delicious ice cream.
Quick and easy: this blender mango ice cream is ready in 5 minutes.
Healthy and refreshing: It’s naturally sweetened and packed with nutrients.
Customizable: you can add your favorite toppings or mix-ins to suit your taste.
Freezer-friendly: make this mango ice cream ahead and enjoy anytime.
Ingredients
- Frozen Mango
- Full-Fat Coconut Milk
- Honey
Optional Toppings
- Fresh fruit
- Chia seeds
- Coconut flakes
- Extra honey or maple syrup
How to Make Blender Mango Ice Cream
Add the frozen mango, coconut milk, and honey to a blender.
Blend, stopping to scrape down the sides and move ingredients around. Repeat until the mixture is smooth and creamy.
Serve immediately, topped with your favorite fruit, chia seeds, coconut flakes, and a drizzle of honey or maple syrup.
Store leftovers in a freezer-safe container for up to 1 month.
Serving Suggestions
Serve this mango ice cream immediately in cones for a classic scoop or in a bowl, topped with extra mango chunks, sliced fruits such as sliced strawberries, and a sprinkle of chia seeds for a vibrant, nutrient-packed dessert.
For tropical vibes, garnish with shredded coconut, a sprinkle of lime zest, and a drizzle of honey or maple syrup.
For a breakfast twist, add a scoop of mango ice cream to your smoothie bowl or pair it with granola and berries for a morning treat.
Mango ice cream is so good when paired with warm brownies, pound cake, or grilled pineapple. You can also layer it with Greek yogurt and crushed nuts for a parfait-style dessert.
This mango ice cream is also a good option as a fun summer party treat. Serve in mini cups with colorful toppings and colorful spoons, and enjoy the refreshing summer vibes.
Variations and Substitutions
Milk Swap: Use heavy whipping cream or Greek yogurt instead of coconut milk for a richer or tangier flavor.
Fruit Swap: Replace half the mango with pineapple, banana, or berries for a different twist.
Spice it Up: Add a dash of cinnamon, cardamom, or ginger for extra depth.
Vegan Version: Stick with coconut milk and maple syrup or agave for a fully plant-based treat.
Crunch Factor: Top with crushed nuts, granola, or toasted coconut flakes.
Recipe Tips
For extra creaminess: let frozen mango chunks sit at room temperature for 3–5 minutes before blending for smoother results.
Scrape and blend: stop occasionally to scrape down the sides for an even texture.
Adjust sweetness: Taste after blending and add more honey or maple syrup, depending on how ripe your mango is.
Boost nutrition: Blend in a teaspoon of flaxseed, protein powder, or a small handful of spinach for a green twist without altering the tropical flavor.
Make it frosty: For a thicker texture, freeze the blended mixture for 10–15 minutes before serving.
Storage Tips
Freezer storage: Place leftovers in a freezer-safe container for up to 1 month.
Serving from frozen: Let the mango ice cream sit at room temperature for 5–10 minutes to soften before scooping.
Portion control: Freeze in individual cups or silicone molds for quick single-serve treats.
Frequently Asked Questions
Yes! A food processor works well. If using a regular blender, blend in smaller batches and scrape down the sides often.
Yes, but you’ll need to freeze the mango chunks for at least 4–6 hours before blending to get that ice cream texture.
It may need more time in the freezer. For a firmer texture, freeze the blended mixture for 15–30 minutes before serving.
Use very ripe mangoes and add a drizzle of honey, maple syrup, or agave to taste.
Absolutely! Just blend in batches to avoid overloading your blender.
More Delicious Dessert Recipes
5 Minute Blender Mango Ice Cream
Equipment
- a blender I use Vitamix.
Ingredients
- 3 cups Frozen mango
- ½ cup Full-fat coconut milk, heavy whipping cream or Greek yogurt
- 1-3 tablespoons honey, maple syrup or sugar
Instructions
- Add the frozen mango, coconut milk, and honey to a blender.
- Blend, stopping to scrape down the sides and move ingredients around. Repeat until the mixture is smooth and creamy.
- Serve immediately, topped with your favorite fruit, chia seeds, coconut flakes, and a drizzle of honey or maple syrup.
- Store leftovers in a freezer-safe container for up to 1 month.
Looks soooo yummy! Will definitely try it