When it’s hot, the kids want ice cream and you want something you can throw together in five minutes… this is the recipe to have in your freezer.
These Mango & Cream Ice Creams are sweet, creamy and refreshing, made with just three simple ingredients: mango, coconut cream and maple syrup. Blend, pour, freeze — that’s really all there is to it.
They’re the perfect little summer treat for the whole family, especially when mangoes are sweet, juicy and in season.
Three ingredients really is all you need
One of the things we love about this recipe is just how simple it is.
The mango does most of the work, bringing plenty of natural sweetness and that beautiful tropical flavour. Light coconut cream makes each ice cream smooth and creamy, while a little maple syrup adds extra sweetness.
And because mangoes can vary in sweetness, you can taste the mixture before freezing and adjust the maple syrup if needed.
No complicated ingredients. No ice cream maker. And barely any washing up.
Just the kind of recipe we love at TRANSFORM.
Mango & Cream Ice Cream
Prep time: 5 minutes + freezing
Serves: 6
Meal: Snack or treat
Dietary: Gluten-free, dairy-free, refined-sugar-free, vegetarian and vegan
Ingredients
- 2 large mangoes
- 150ml light coconut cream
- 2 tbsp maple syrup
You’ll need
A blender and ice cream or popsicle moulds.
Method
- Peel and dice the mangoes and add them to a blender with the coconut cream and maple syrup.
- Blend until smooth and creamy. Have a little taste and adjust the sweetness if needed.
- Pour evenly into popsicle moulds, leaving a small amount of space at the top for expansion.
- Insert the sticks and freeze for at least 6 hours, or until completely set.
Make them now, thank yourself later
This is one of those recipes that’s worth making before you need it.
Five minutes in the kitchen and you’ve got six homemade ice creams sitting in the freezer ready for the next hot afternoon.
They’re great for after school, by the pool, as a simple dessert after dinner or when everyone suddenly announces they want something sweet.
And because they’re already portioned into individual moulds, there’s nothing to prepare when you want one.
Your questions, answered
Can I make these for the kids?
Absolutely. They’re an easy family-friendly summer treat made from mango, coconut cream and maple syrup.
Can I make these without perfectly ripe mangoes?
You can, but beautifully ripe mangoes will give you the best natural sweetness and flavour.
If your mangoes are particularly sweet, you may find you don’t want as much maple syrup. That’s why the recipe suggests tasting the mixture before freezing and adjusting the sweetness to suit you.
It’s also a handy recipe when you have mangoes sitting on the bench that need to be used.
Can I leave out the maple syrup?
The recipe uses two tablespoons, but it also recommends tasting and adjusting the sweetness as needed. If your mangoes are beautifully ripe and sweet, you can adjust it to suit your preference.
Do I need an ice cream maker?
No. All you need is a blender and ice cream or popsicle moulds.
How long do they need to freeze?
At least six hours, or until completely set. Making them the night before is an easy option if you want them ready for the following day.
Are they dairy-free?
Yes. The creaminess comes from light coconut cream rather than dairy. The recipe is listed as dairy-free, gluten-free and vegan.
Summer treats don’t need to be complicated
There’s something pretty great about opening the freezer on a hot afternoon and knowing you’ve already got something delicious waiting.
And when it only takes five minutes and three ingredients to make, even better.
These Mango & Cream Ice Creams are proof that simple food can still feel like a treat — for you, the kids or whoever gets to the freezer first.
