Vegan Mango Ice Cream

Vegan, Gluten Free, Refined Sugar Free = Guilt Free.

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

I am a sugar police – because sugar is damaging to gut health, bad for their teeth and overall health. So I like making my own ice creams at home because a) it's way cheaper, and b) it's way healthier!

I never use refined sugar. To sweeten my food, I use dates, maple syrup, banana puree.

This recipe would also sweeten well with a couple of pieces of pineapples if you don’t have dates, or you can use a tablespoon of maple syrup too. 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.


  • 1 cup chopped mango pieces frozen

  • 1/2 cup chilled almond or coconut milk

  • 2 piece date soaked in warm water for 20 minutes

  • 1/2 tsp vanilla extract


  1. place the frozen mango, coconut/almond milk, date, and vanilla extract in a blender, blend until smooth. 

  2. Serve straight away

  3. or you can put this in a container and keep it in the freezer

  4. my kids like ice lollies so sometimes I pop the mixture into popsicle molds to make popsicles for them


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