Healthy Mango Ice Cream

Looking for a refined sugar-free and healthy summer treat? Look no further!

Mangos are a great source of vitamin C and beta-carotene, which help to protect our skin against UV damage, plus this recipe is delicious too! Vegan, Gluten-Free, Refined Sugar-Free

Do you wince at the price and sugar content of shop-bought dairy-free ice creams?

I like making my own ice creams at home because:

     a.) it's way cheaper

     b.) it's way healthier

To sweeten, I use whole, pitted, soaked dates. If you like your ice cream quite sweet, play around with the amount of maple syrup you add.

This recipe would also sweeten well with a couple of pieces of pineapples if you don’t have dates. I like it with coconut milk, but you can also use almond milk or any dairy-free milk.

This comes out thick and creamy, however, if you like it a bit runnier and more like slushy, then add more coconut/almond milk.


  • 2 cups chopped mango pieces frozen

  • 3/4 cup chilled almond or coconut milk

  • 4 piece date soaked in warm water for 20 minutes

  • 1 tsp vanilla extract

  • 1-2 tbsp maple syrup
  • Optional - 1 tbsp coconut yogurt to add some probiotic-goodness (My favorite coconut yogurts are Cocojune and Culina, available at Wholefoods)


  1. Place the frozen mango pieces, coconut/almond milk, dates, and vanilla extract in a blender. Using a tamper, blend until smooth. Keep moving the mixture around with the tamper so the motor doesn't burn out. 

  2. Serve straight away, add a spoonful of coconut yogurt on top if you are using it.

  3. My kids like ice lollies so sometimes I pop the mixture into popsicle molds to make popsicles for them. A great way to get more fluids into them.