Vegan Mango Nice Cream Recipe (Sugar-free, Gluten-free, Paleo)


This easy 3-ingredient Vegan Mango Nice Cream recipe is a healthy treat that is low in calories and has no added sugar! No Ice Cream Maker needed. 

three scoops of sugar-free vegan banana mango ice cream

This Vegan Mango Banana Ice Cream aka. Mango Nice Cream recipe is a healthy frozen treat you can indulge in guilt-free! 

Are you ready for a cold and creamy vegan mango nice cream recipe that might spoil any other nice cream flavors forever? Ok, I warned you! 

Here it is: 

Mango Nice Cream! 

Made with mangoes, coconut milk, and a very ripe banana, this fruit-based frozen summer treat is like a mini trip to the Gulf of Mexico.

You’ll find that this healthy Vegan Mango Nice Cream has the richness of regular ice cream and the fruitiness you expect from a sorbet. Minus the alcohol and the sugar. 

It’s going to change your summer dessert game forever! 

What is Nice Cream? 

The original Nice Cream recipe was a Banana-based ice cream made from frozen bananas and not much else. Now, the term has come to represent any fruit-based, vegan, dairy-free treat free from artificial flavors, colors, preservatives, and added sugar.

Take my Rhubarb Strawberry Nice Cream for example. Bananas are added to ensure a creamy texture, but the other fruits are the stars of the show.

You guys went nuts over it! And I get it. Who doesn’t love a low-calorie, low-fat, plant-based alternative to traditional ice cream that also happens to be delicious and packed with nutrients?

overhead shot of three scoops of vegan sugar-free mango nice cream

Which ingredients do I need for making this nice cream recipe: 

For this Mango Nice Cream recipe, you need only three ingredients.

  • Fresh mangoes or a bag from the freezer section – this is the base of the dessert so if using fresh, make sure it is super ripe.
  • A single ripe banana.
  • 1/2 cup of non-dairy milk – I went with coconut milk. 

side view of sugar-free vegan mango ice cream in a dessert bowl

How to make Mango Banana Ice Cream in a blender: 

The banana slices and mango cubes will first go into the freezer until solid, then we blitz them in the blender along with a splash of coconut milk until it’s smooth and creamy.

If you are not huge on coconut milk, you can use cashew milk.

After blending, your mango nice cream has perfect spooning consistency but might still be a bit soft so let it set up it in the freezer for a couple of hours and you’ll have a scoopable healthy frozen summer treat.

I usually freeze my vegan mango nice cream in an old ice cream container. If using a loaf pan, place a piece of wax or parchment paper over the surface of the nice cream, then wrap the pan in plastic wrap to prevent ice crystals from forming.

three scoops of vegan banana mango nice cream in a small bowl

How long can you keep mango banana ice cream in the freezer?

Your mango nice cream can be stored in an airtight container in the freezer for up to 2 weeks

Is this Nice Cream recipe paleo? 

So, you might wonder whether this Mango Ice Cream is paleo approved! And yes! Mangoes and bananas are completely natural food and provide a number of valuable nutrients. However,  they are higher in sugar than some other fruits

. Still, they’re definitely a much better option for satisfying your sweet tooth than say packaged, refined sugary snacks or enriched/bleached grain products are.

Tips for getting creamy and thick Nice Cream every time:  

  • Make sure your fruit is frozen completely! I leave my banana and mango chunks in the freezer for about 6 hours. Do it overnight and hello ice cream breakfast!
  • Another important thing is that your blender has enough power to handle the frozen bananas. You should aim for a machine with at least 700-900 watts. My Vitamix has 1400 watts. 
  • If you have a big blender consider making nice cream in a large batch. If you have get enough bananas in the blender the ice cream can combine and blend more easily.
  • I know it’s tempting but do not add too much liquid or you will end up with a smoothie. Try to add as little liquid as possible. For this mango nice cream recipe, I start with 3tbsp liquid -and add 1/4 to 1/2 cup tops depending on size of my bananas.
  • The blender will heat up the nice cream the more you blend so make sure not to blend for too long.

Did you make and love this nice cream recipe? Give it your review below! And make sure to share your creations by tagging me on Instagram!

overhead shot of three scoops of vegan sugar-free mango ice cream
5 from 4 votes
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Vegan Mango Nice Cream Recipe

This easy 3-ingredient Vegan Mango Nice Cream recipe is a healthy treat that is low in calories and has no added sugar! No Ice Cream Maker needed. 

Course Dessert
Cuisine American
Keyword healthy vegan ice cream, mango ice cream recipe, vegan mango ice cream
Prep Time 5 minutes
Chilling time 1 hour
Total Time 5 minutes
Servings 4 servings
Calories 200 kcal
Author Kiki

Ingredients

  • 2 pounds fresh ripe mangoes 3 medium, peeled, pitted, and cut into 1/2-inch pieces (about 2 heaping cups)
  • 1 medium ripe banana cut into slices
  • 1/4 teaspoon kosher salt
  • 2/3 cup coconut milk or other non-dairy milk start with adding less

Instructions

  1. Line a rimmed baking sheet with parchment paper. Arrange the mango cubes and banana slices in a single layer. Freeze until solid, about 4 hours. Alternatively, freeze in freezer bags. I like the baking sheet because it keeps the fruit from forming one huge frozen ball.

  2. Transfer the frozen fruit to a high-speed blender. Add the salt. Process until the fruit starting to look crumbly, about 30 seconds. Stop the processor and scrape down the sides with a wooden spoon or silicone spatula. With the motor still running, pour in the some of the milk and blend for 1 minute longer. The bottom portion of the mixture will start to become smooth! Stop the processor, scrape down the sides into the smooth mix, and stir. Process until smooth and creamy, about 1 minute more.

  3. You can serve your mango nice cream immediately for a soft-serve consistency. If you want scoops, transfer the ice cream to a lidded airtight container or a loaf pan and freeze it until solid. This should take about 2 hours. 

Recipe Notes

  • Make sure your fruit is frozen completely! I leave my banana and mango chunks in the freezer for about 6 hours. Do it overnight and hello ice cream breakfast!
  • Another important thing is that your blender has enough power to handle the frozen bananas. You should aim for a machine with at least 700-900 watts. My Vitamix has 1400 watts. 
  • If you have a big blender consider making nice cream in a large batch. If you have get enough bananas in the blender the ice cream can combine and blend more easily.
  • I know it's tempting but do not add too much liquid or you will end up with a smoothie. Try to add as little liquid as possible. For this mango nice cream recipe, I start with 3tbsp liquid -and add 1/4 to 1/2 cup tops depending on size of my bananas.
  • The blender will heat up the nice cream the more you blend so make sure not to blend for too long.

MAGIC MANGO NICE CREAM | This easy 3-ingredient No-Churn Vegan Mango Nice Cream recipe is a healthy treat that is low in calories and has no added sugar! No Ice Cream Maker needed. . #veganrecipes #sugarfree #paleo #healthydessert


5 Comments


  1. Mango is the King of fruits. So healthy and delicious and I love it. Yummy dessert too.


  2. It is so great that this recipe does need an ice cream churner and its vegan!! Bring on summer so I can make a big batch of this!! Cheers

  3. Bintu | Recipes From A Pantry


    This looks so summery and delicious! I bet my kids would love this.

  4. I’ve been trying to cut back on processed carbs and sugar’s. Think I finally give nice cream a try!


  5. What a great healthy recipe that is perfect for the coming Summer nights! So refreshing!

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