This 4-ingredient Ninja Creami vegan mango ice cream is ultra-creamy (with zero dairy), refreshing, and bursting with fresh mango flavor!
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Why You'll Love This Recipe
Whether you're using fresh mangoes in the summer or a bag of frozen mango in the middle of winter, this vegan Ninja Creami mango ice cream is a sweet, fruity treat. After making my yogurt mango popsicles, I wanted a creamy, scoopable mango dessert, and the Ninja Creami delivered. Like my Ninja Creami vegan strawberry ice cream, it's smooth, creamy, and made with real fruit and no dairy.
- 4 ingredients: Ripe mango, vegan heavy whipping cream, sweetened condensed coconut milk, and vanilla.
- 5 minutes of prep: Blend, pour into the pint, and freeze.
- Creamy, not icy: The vegan cream and condensed coconut milk give it a rich, scoopable texture with a hint of coconut.
- Fresh or frozen mango: Make it any time of year.
Looking for more frosty treats? Try my pineapple strawberry nice cream, easy strawberry smoothie bowl, 3-ingredient coconut shake, or dragon fruit smoothie bowl.
The Ingredients
- Mango: Use very ripe, juicy mango for the sweetest flavor. Fresh or frozen both work.
- Vegan heavy whipping cream: Gives the ice cream its rich, creamy texture.
- Sweetened condensed coconut milk: Adds sweetness, creaminess, and a hint of coconut.
- Vanilla extract: Rounds out the mango flavor.
Please see the recipe card below for the full list of ingredients and amounts.
Recipe Variations and Add-Ins
- Citrus: A little lime or lemon juice and zest.
- Ginger: Fresh or ground ginger adds a little warmth. You might also like this immunity boosting juice.
- Cardamom: Just a pinch. Try this cardamom syrup too!
- Chili: Mango and Tajín are a favorite combination of mine, though chili powder or cayenne works too.
- Mango coconut: Swap the vegan heavy whipping cream for full-fat canned coconut cream for more coconut flavor. I haven't tested this.
- Swirl: Mango, strawberry, or raspberry puree.
- Sweetener: Ripe mango and condensed coconut milk are usually sweet enough, but you can add a little sugar, coconut sugar, or maple syrup.
- Protein powder: Add a scoop of plain or vanilla vegan protein powder with a splash of plant-based milk.
- Mix-ins: Up to ½ cup chopped mango, nuts, toasted coconut, candied ginger, vegan white chocolate, or crumbled vegan shortbread or ginger cookies.
How to Make Vegan Mango Ice Cream (Ninja Creami)
Step 1: Blend. Peel and chop the mango. Add the mango, vegan heavy whipping cream, sweetened condensed coconut milk, and vanilla to a high-speed blender and blend until completely smooth.
Step 2: Freeze. Pour the mixture into a Ninja Creami pint, staying below the Max Fill line. Add the lid and freeze on a flat surface for 24 hours.
Step 3: Spin. Remove the lid, place the pint in the outer bowl, and lock it into the Ninja Creami. Process on the ICE CREAM setting.
Step 4: Serve. Enjoy it right away, on its own or with your favorite toppings. For firmer ice cream, freeze it for 30 to 90 minutes.
If it's crumbly after the first spin, add 1 to 2 Tablespoons of plant-based milk and press RE-SPIN until creamy.
FAQs
Use the ICE CREAM setting. If it's crumbly, add 1 to 2 Tablespoons of plant-based milk and press RE-SPIN.
Yes. Let it thaw first, or blend it until the mixture is completely smooth before freezing.
I haven't tested this. Canned mango and mango pulp are often sweetened, so the ice cream will be sweeter. Look for unsweetened, and taste the mixture before freezing.
This mango ice cream is rich and creamy. For a lighter, fruit-forward treat, try my Ninja Creami peach sorbet or Ninja Creami banana ice cream.
After spinning, make a well in the center of the ice cream, add your mix-ins (chopped mango, coconut flakes, nuts, and so on), and press MIX-IN.
Use a regular ice cream maker, or freeze the mixture in a loaf pan, stirring every 30 minutes for 3 hours to keep it creamy and scoopable. Let it soften for 10 minutes before scooping.
Toni's Recipe Tips
- Use ripe mangoes: The ripest, sweetest mangoes make the best mango ice cream.
- Don't overfill: Stay below the Max Fill line so the Ninja Creami can process the pint properly without straining the machine.
- Freeze flat and fully: Freeze the pint on a level surface for 24 hours. If it's not quite frozen solid, use the SOFT SERVE setting.
- Re-spin if needed: If it's crumbly after the first spin, add 1 to 2 Tablespoons of plant-based milk and press RE-SPIN. Repeat if needed.
Storage Instructions
Level the surface, add the lid, and freeze for 2 to 3 weeks. It gets icier after that. To serve, let it sit at room temperature for 5 minutes, then re-process on the ICE CREAM setting.
More Vegan Ninja Creami Recipes
- Vegan Strawberry Ice Cream (Ninja Creami)
- Vegan Chocolate Ice Cream (Ninja Creami)
- Vegan Vanilla Ice Cream (Ninja Creami)
- Vegan Mint Chocolate Chip Ice Cream (Ninja Creami)
- Vegan Peach Ice Cream (Ninja Creami)
- Ninja Creami Peach Sorbet
- Ninja Creami Coconut Ice Cream
- Ninja Creami Banana Ice Cream
- Ninja Creami Dole Whip
- Vegan Pumpkin Ice Cream (Ninja Creami)
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!
More Vegan Dessert Recipes
Vegan Mango Ice Cream (Ninja Creami)
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Equipment
- Blender
Ingredients
- 1 heaping cup very ripe, juicy mango peeled and chopped
- 1 cup vegan heavy whipping cream
- ¼ cup sweetened condensed coconut milk
- 1 ½ teaspoons 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
- The ripest, sweetest mangoes make the best mango ice cream.
- Don't fill past the Max Fill line, since the machine may struggle to process it.
- Freeze the pint flat and level for 24 hours. If it's not quite frozen solid, use the Soft Serve setting.
- If it's crumbly after the first spin, add 1 to 2 Tablespoons of plant-based milk and re-spin. Repeat if needed.
Andrea says
So easy to make!
Toni Okamoto says
Thank you so much, Andrea! I'm so glad you enjoyed it!
Natasha Lapierre says
Vegan recipes doenst have to be fat like your's