This 4-ingredient Ninja Creami vegan mango ice cream is ultra-creamy (with zero dairy), refreshing, and bursting with summery, fresh mango – perfect for warm days!
Jump to:
- Why You’ll Love This Recipe
- The Ingredients
- Recipe Variations and Add-Ins
- How to Make Vegan Mango Ice Cream (Ninja Creami)
- FAQs
- Pro Recipe Tips
- Storage Instructions
- More Vegan Desserts to Consider:
- Easy Strawberry Slushie Recipe
- Vegan Strawberry Ice Cream (Ninja Creami)
- Lemon Olive Oil Cake (Vegan)
- Vegan Mango Ice Cream (Ninja Creami)
Why You’ll Love This Recipe
Mango season is here, and after devouring yogurt mango popsicles, my recent ripe mango purchase was calling out for a new frozen treat. Like my Ninja Creami vegan strawberry ice cream, this Ninja Creami mango ice cream is ultra-smooth, creamy, super refreshing, loaded with real fruit (fresh or frozen), contains no artificial ingredients or dairy, and is incredibly easy to make.
Just blend, freeze, process, and enjoy creamy, scoopable coconut mango ice cream, perfect to satisfy a sweet tooth and cool down on hot days. Looking for more frosty fun? Try my pineapple strawberry nice cream, easy strawberry smoothie bowl, 3-ingredient coconut shake, or a simple dragon fruit smoothie bowl.
The Ingredients
Please refer to the recipe card for the full list of ingredients and quantities.
Recipe Variations and Add-Ins
- Citrus: A little lemon or lime juice and zest adds refreshing brightness.
- Ginger: Fresh or powdered, adds warm zingy heat (you might also like this immunity boosting juice)
- Cardamom: Just a hint for depth. Try out this cardamom syrup recipe!
- Chili: Mango and tajin are a favorite combination of mine, though chili powder or cayenne works too.
- Swirl: i.e., a mango, strawberry, or raspberry puree for concentrated flavor.
- Sweetener: Usually, the mix of vegan condensed milk and ripe mango is sweet enough, but feel free to add a little sugar, coconut sugar, or maple syrup.
- Protein powder: Add a scoop of vegan plain/vanilla protein with a splash of plant-based milk.
- Mix-ins: Add up to ½ cup chopped mango, nuts, toasted coconut, candied ginger, vegan white chocolate, vegan shortbread/ginger cookies,
How to Make Vegan Mango Ice Cream (Ninja Creami)
Step 1: First, peel and chop the ripe mangoes into chunks, then blend all the ingredients in a high-speed blender until completely smooth.
Step 2: Pour the mango ice cream mix into the Ninja Creami pint jar (don’t exceed the max fill line), secure the lid, and freeze on a flat surface for 24 hours.
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Step 3: Remove the lid and insert the pint jar into the outer bowl of the Ninja Creami, then lock it in place. Process using the ‘ICE CREAM’ setting. Enjoy the vegan mango ice cream immediately, alone, or with your favorite toppings, as part of a sundae, or to top brownies and other desserts.
If it’s crumbly, add 1-2 tablespoon vegan milk/cream and ‘RE-SPIN’ until creamy.
For firmer vegan ice cream, return it to the freezer for 30-90 minutes.
FAQs
Yes, but make sure it’s fully blended until smooth, OR let it thaw first.
Use a regular ice cream maker, or for a no-churn vegan mango ice cream recipe, freeze the mixture in a loaf pan or silicone mold, stirring every 30 minutes for 3 hours to ensure a creamy, scoopable consistency. Soften for 10 minutes before scooping.
Sure! After spinning the vegan ice cream, create a well in the center of it, add the mix-ins (chopped mango, coconut flakes, nuts, etc.), and press ‘MIX-INS’.
Pro Recipe Tips
- Use ripe mangoes: The ripest, sweetest mangoes make the best homemade mango vegan ice cream.
- Don’t overfill: Don’t exceed the maximum fill line, as it may struggle to work and strain the machine.
- Freeze properly: Ensure it’s frozen flat and level. A 24-hour freeze usually ensures a fully frozen base. If you only have time to freeze it until ‘almost’ fully frozen, use the ‘SOFT SERVE’ setting.
- Re-spin if needed: If it’s crumbly after the first spin, add a splash of vegan milk/cream (1-2 tbsp) and ‘RE-SPIN’. Repeat if needed.
Storage Instructions
Level the surface, add the lid, and freeze for 2-3 weeks (it becomes icier after that). Let it sit at room temperature for 5 minutes, then re-process using ‘ICE CREAM’ setting before serving.
More Vegan Desserts to Consider:
If you tried this vegan mango ice cream (ninja creami) recipe or any other recipe on my blog, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks!
Vegan Mango Ice Cream (Ninja Creami)
Ingredients
- 1 heaping cup of very ripe and juicy mango
- 1 cup of vegan heavy whipping cream
- ¼ cup of sweetened condensed vegan coconut milk
- 1 ½ teaspoons of vanilla extract
Instructions
- In a high-speed blender, combine the mango, vegan heavy whipping cream, sweetened condensed coconut milk, and vanilla extract. Blend until completely smooth.
- Pour the mixture into a Ninja Creami pint container, making sure not to exceed the max fill line. Secure the lid and freeze on a flat surface for at least 24 hours.
- After freezing, remove the lid and place the pint into the outer bowl of the Ninja Creami. Lock it into the machine and spin using the “ice cream” setting.
- If the texture is crumbly, add 1 tablespoon of plant-based milk and re-spin until smooth and creamy.
- Serve immediately or return to the freezer with the lid on and re-spin before serving again.
Notes
- Use ripe mangoes: The ripest, sweetest mangoes make the best homemade mango vegan ice cream.
- Don’t overfill: Don’t exceed the maximum fill line, as it may struggle to work and strain the machine.
- Freeze properly: Ensure it’s frozen flat and level. A 24-hour freeze usually ensures a fully frozen base. If you only have time to freeze it until ‘almost’ fully frozen, use the ‘SOFT SERVE’ setting.
- Re-spin if needed: If it’s crumbly after the first spin, add a splash of vegan milk/cream (1-2 tbsp) and ‘RE-SPIN’. Repeat if needed.
Andrea says
So easy to make!