Coconut Mango Ice-cream

Coconut Mango Ice-cream

Ready in 45 min

Serves 3 (yeah, right!)


  • 1 can coconut milk, no guar gum
  • 2 cups nut mylk
  • 2 tablespoons sunflower lecithin
  • Vanilla bean*
  • ½ cup maple syrup
  • 42g mango crystals (~ 1.5oz)
  • 0.5 oz lemon juice
  • Dash of pink salt


    1. Open the can of coconut milk and take out the solid part only. Put into  a blender. Reserve the liquid for another recipe.
    1. Add the rest of the ingredients and blend until smooth.
    2. Pour into an ice cream maker, turn  on the sorbet setting.


    * On the amount of vanilla bean: it’s really up to you. I recommend using raw vanilla pods, as much as you want of them. Or, alternatively, you can use a splash of vanilla extract. I personally prefer non-alcohol extracts, but some alcohol could be useful to prevent ice crystals if you’re  storing ice cream in the freezer for later.

    * If you’re into mango as much as we are, feel free to up the amount for this recipe, or even double it!

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