Ice cream is one of my favorite sweet treats but unfortunately, my body doesn't agree with that statement. For the past couple of years, I have tried to stay "mostly" dairy free and it hasn't been too hard–except for the summer months. When it gets hot, all I want is a refreshing and creamy ice cream sans the cream. 

Banana "nice" cream (an easy vegan substitute for homemade ice cream) was all the rage last summer, and for good reason, but I am getting slightly sick of bananas and have been in the mood for something a bit more tropical. 

When mangos were on sale (3 for $1!) at my local Sprouts Market, a light bulb went off in my head–"nice" cream with mangos instead of banana. Ingenious, if I say so myself.

Mango Coconut "Nice" Cream

  • Prep Time:3 hrs
  • Cook Time:5 mins
  • Total Time:3 hrs 5 mins
  • Servings:6
  • Easy


  • 3 mangos
  • 1/2 can full fat coconut milk
Nikki D'Ambrosio
  • Step 1

    Cut two ripe mangos into cubes and freeze overnight.

    mango, sweet, juice
    Lissane Kafie
  • Step 2

    Once frozen, add mango chunks to a food processor and add half the can of coconut milk. Blend until a creamy "ice cream" consistency. May have to stop and push down the sides if the mango is getting stuck.

    Nikki D'Ambrosio
  • Step 3

    Once fully combined, cut the third mango and fold into "nice" cream. Serve immediately or freeze and save for later.

    Nikki D'Ambrosio