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Mango Mint Ice Cream

Here's a simple recipe for a no-stir vegan mango mint ice cream with less than five ingredients. The macronutrients and cook time are also provided:


1. 2 ripe mangoes

2. 1 can (13.5 oz) full-fat coconut milk

3. 1/4 cup maple syrup (adjust according to your taste)

4. A handful of fresh mint leaves

5. Juice of 1 lime

Macronutrients (approximate values per serving):

- Calories: 240

- Carbohydrates: 32g

- Fat: 12g

- Protein: 2g

Cook time: 5 minutes prep time + 4-6 hours freezing time


1. Peel and chop the mangoes, removing the pits. Place the mango chunks in a blender or food processor.

2. Add the coconut milk, maple syrup, fresh mint leaves, and lime juice to the blender.

3. Blend the mixture until smooth and creamy.

4. Pour the mixture into a shallow dish or loaf pan. Make sure it is an even layer.

5. Cover the dish or pan and place it in the freezer.

6. Allow the ice cream to freeze for 2 hours.

7. After 2 hours, remove the dish from the freezer and use a fork to scrape and stir the partially frozen edges into the center. This will help prevent ice crystals from forming.

8. Repeat the scraping and stirring process every hour or so for the next 2-4 hours, until the ice cream is fully frozen and creamy.

9. Once the ice cream is completely frozen, it is ready to serve. Scoop it into bowls or cones and enjoy!

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