How To Make Vegan Mango Ice Cream – These gelato recipes are so light and very easy to modify. It can be prepared with or without an ice cream maker. You can use the seasonal fruit you have or any kind of frozen fruit.
How To Make Vegan Mango Ice Cream Recipe
It is nice, it’s hot! This early spring is just perfect!
And personally, as soon as the sun comes up and the cloudiness goes up I have only one desire … to eat ice cream! I would eat it every day, all the time …
Except that … it’s not always available and it’s not the delight for the thighs!
I wanted for a while to try to make a vegan version of ice cream to fit for summer … to pick a favorite recipe!
And so today was the perfect day with this spring heat.
It gives a creamy rich texture, a bit like a smoothie but cooler and thicker. It’s delicious, light and it can be eaten “almost” endlessly 😉 In addition, it is low in calories!
So get your spoons ready 😉
Ingredients for 2 people:
– 1 ripe banana
– 1 ripe mango
– 4 tbsp plain soy yogurt
– 3 tbsp agave syrup
– Peel and slice the banana.
– Peel and cut the mango into strips.
– Place the fruits in the freezer flat on a board (I put them at the end of the morning and at 5 p.m. they were frozen)
– When the fruits are frozen, take them out and put them in a blender with the yogurt and the agave syrup.
– Mix everything until you get a smooth mixture.
– Enjoy immediately because it melts fairly quickly.
Vegan Mango Coconut Ice Cream Recipe
A little Eskimo Vegan Mango Coconut Ice Cream Recipe, do you want to refresh yourself?
It is a very very simple recipe to make, it only requires two ingredients: coconut cream and a very ripe mango (a third ingredient may be needed, agave syrup if your mango is not sweet enough for your taste).
It’s a recipe that can be used endlessly, replace the mango with any fruit: raspberry, apricot, banana, peach, etc., to get whole new ice cream flavors!
Use canned coconut cream and not regular coconut milk. Packaged or canned brands of coconut cream are often more “rich” and provide a better, creamier result.
I was talking about it for my recipe for coconut ice cream and chocolate chips. Do not hesitate to take a few minutes when you do your shopping to compare the different fat content of coconut cream, take the fattier.
I know this is contrary to the trend that we eat light, but very often in the “light” versions of our products, there are a lot of ingredients really not obvious. I prefer to eat only rich and creamy ice creams, but that is only my opinion, of course… 🙂
- 300 g of coconut cream
- 1 ripe mango (+ or – 400 g)
- 2 tablespoons of agave syrup (optional)
- Peel the mango and cut its flesh into pieces around its core
- Place the mango pieces in the bowl of your blender/food processor
- Add the coconut cream and mix until you get a smooth mix.
- Add agave syrup if you think it is necessary after tasting.
- Pour the mango coconut cream into Eskimo molds and place in the freezer for at least 4 hours.
- For demolding, pass the ice molds under hot water for a few seconds.