A Must-Try Blender Vegan Mango Ice cream with a delightful twist by adding pumpkin puree made without the condensed milk or heavy cream, yet is so amazingly creamy and delicious!
When my Vegan Banana Ice cream was loved by all, I decided to make another one. Since mangoes are all time my family favorite and we literally have it in bulk in the summer, I knew it had to be Mango ice cream this time.
Mangoes are so full of natural sugar and so addictive. No wonder they are the king of fruits. Since I have a sweet tooth, I did add sugar. Also, because the mangoes variety I used is a bit tangy too. Can you imagine, just 3 main ingredients and this recipe is done? Coconut Milk, Mango and Pumpkin Puree, Sugar and Pumpkin Spice!!
No cook, No ice cream maker, just a simple food processor and a delicious healthy dessert is ready!
If you are looking for a healthy alternative, you would love this version of mango ice cream. You may also check Healthy Banana Ice Cream made without Sugar, Vegan Avocado Chocolate Mousse.
Find More Mango Recipes from the Blog: Raw Mango Chutney, Mango Kesari Halwa, Mango Avocado Cucumber Salad.
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Why Would You Love This Recipe?
- An Elegant Mango Dessert made in a simple homemade way!
- Uses Fresh Ingredients.
- Min Prepping required. No rigorous beating of creams. Just blend everything and freeze it for a few hrs.
- Simple Ingredients from pantry.
- The Best Vegan Mango Ice Cream Ever!
Ingredients
See the recipe card for exact measurements of ingredients.
- Fresh Mango- The fresh local variety of mangoes work best. I have used Chausa Mangoes. You may use Safeda or any local variety. I don't recommend using canned fruits as the best flavor comes with the homemade mango puree using fresh mangoes.
- Pumpkin- Red pumpkin puree works best as it's sweet naturally and adds more texture to this recipe.
- Coconut Milk- I love the addition of coconut milk as it adds perfect creamy texture. You may also use coconut cream and that would make this ice cream more creamy.
- Sugar- I have used granulated white sugar. You may use brown sugar as well. If you want it sugar free, use the sweetest variety of mango and skip sugar.
- Pumpkin Spice- Use pumpkin spice or cinnamon powder.
- Variations: Feel free to add lemon zest, ginger powder, nuts or any other spice.
How To Make Vegan Mango Ice Cream With Pumpkin
Step 1. Make Mango Pumpkin Puree
Roughly Chop Mangoes. Boil or roast pumpkin. I have boiled it in a pressure cooker. Peel off to get large chunks.
Add mango chunks, pumpkin puree and sugar with little coconut milk in the food processor and blend till it is a smooth mixture. Once the sugar is crushed and mixed, now add more coconut milk and pumpkin spice and blend again.
Note: You may freeze the ingredients for a perfect creamy texture and then blend them.
Step 2. Freeze it
Transfer the contents to a plastic container with a lid. Freeze it for 5- 6hrs.
If you want more creamy texture, blend the frozen mango puree again and freeze it again.
Note: For avoiding ice crystals, you may blend the frozen puree again and freeze again or add milk powder.
Step 3. Serve It
Freeze the container for at least 8 hrs. Overnight is good. Enjoy the homemade Vegan Mango Pumpkin Ice cream.
Expert Tips
- Use Ripe mangoes for extra creamy and perfect sweetness.
- If you have time, freeze the ingredients and blend for more creamy ice cream or add milk powder.
- Use fresh mango puree for the best flavor.
- Store the leftovers in the freezer in a container with a lid for about 2 weeks.
Recipe FAQs
Mango Ice cream is made of mango, heavy cream, or condensed milk. However, this recipe skips the use of cream and condensed milk.
This is homemade mango ice cream and would be good in the freezer for about 2 weeks.
For more pumpkin recipes, you may like:
If you make this recipe, share the image of it on our instagram account @veg.buffet or twitter account @vegbuffet
Vegan Mango Ice Cream With Pumpkin
Equipment
- 1 Blender
- 1 freezer friendly container
Ingredients
- 1 cup pumpkin puree
- 4-5 cups mango puree use fresh ripe mangoes
- ¾ cup coconut milk
- 1 teaspoon pumpkin spice
- ¾ cup sugar
Instructions
- Roughly Chop Mangoes. Boil or roast pumpkin. I have boiled it in a pressure cooker. Peel off to get large chunks.Add mango chunks, pumpkin puree and sugar with little coconut milk in the food processor and blend till it is a smooth mixture. Once the sugar is crushed and mixed, now add more coconut milk and pumpkin spice and lend againNote: You may freeze the ingredients for a perfect creamy texture and then blend them.
- Transfer the contents to a plastic container with a lid. Freeze it for 5- 6hrs.If you want more creamy texture, blend the frozen mango puree again and freeze it again.Note: For avoiding ice crystals, you may blend the frozen puree again and freeze again or add milk powder.
- Freeze the container for at least 8 hrs. Overnight is good. Enjoy the homemade Vegan Mango Pumpkin Ice cream.
Notes
- Use Ripe mangoes for extra creamy and perfect sweetness.
- If you have time, freeze the ingredients and blend for more creamy ice cream or add milk powder.
- Use fresh mango puree for the best flavor.
- Store the leftovers in the freezer in a container with a lid for about 2 weeks.
| Nutrition Facts | |
|---|---|
| Serving size: 1 cup | |
| Servings: 5 | |
| Amount per serving | |
| Calories | 281 |
| % Daily Value* | |
| Total Fat 9.1g | 12% |
| Saturated Fat 7.7g | 39% |
| Cholesterol 0mg | 0% |
| Sodium 8mg | 0% |
| Total Carbohydrate 53.1g | 19% |
| Dietary Fiber 3.3g | 12% |
| Total Sugars 49.7g | |
| Protein 2.2g | |
| Vitamin D 0mcg | 0% |
| Calcium 25mg | 2% |
| Iron 1mg | 5% |
| Potassium 316mg | 7% |
| *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice. | |
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