If summer had a flavor, this would be it. This vegan mango ice cream with banana and cashew swirl is a dreamy, creamy, tropical treat that’s as indulgent as it is wholesome. Think of it as the perfect marriage of luscious mango, silky banana, and nutty cashew cream—all without any dairy or refined sugar. Whether you're craving a healthy frozen dessert or looking for a new way to experiment with frozen mango recipes, this homemade mango ice cream ticks all the right boxes. And the best part? You don’t need an ice cream maker to pull it off.
Dreamy Vegan Mango Ice Cream with Banana Cashew Swirl
Prep Time 20 minutes mins
Freezing Time 4 hours hrs
Total Time 4 hours hrs 20 minutes mins
Course Dessert
Cuisine Western
High-speed blender or food processor For blending the mango base and the banana-cashew swirl. If you're working with frozen mangoes, a high-powered blender like a Vitamix or Nutribullet is ideal.
Loaf pan or freezer-safe container To freeze the ice cream mixture.
Rubber spatula For swirling the banana-cashew cream into the mango base and smoothing out the top.
Spoon or Ice Cream Scoop For serving.
For the Mango Ice Cream Base
- 3 cups frozen ripe mango chunks about 3 large mangoes
- 1 cup full-fat coconut milk for a creamier texture, use canned
- 1 tablespoon maple syrup or agave nectar optional, depending on sweetness of mangoes
- 1 teaspoon vanilla extract
- Pinch of sea salt
For the Banana-Cashew Swirl
- 1 ripe banana
- ½ cup raw cashews soaked in hot water for 15 minutes, then drained
- 2 tablespoons coconut cream the thick part from the top of a chilled can of coconut milk
- 1 tablespoon maple syrup
- ¼ teaspoon cinnamon
- Pinch of salt
Optional Toppings
- Toasted coconut flakes
- Chopped cashews
- Fresh mango cubes
- Lime zest
Step 1: Soak the Cashews
Start by soaking the raw cashews in hot water for 15–20 minutes. This helps soften them, making the banana-cashew swirl extra creamy.
Step 2: Make the Mango Ice Cream Base
In your blender or food processor, combine the frozen mango chunks, full-fat coconut milk, maple syrup (if using), vanilla extract, and a pinch of sea salt. Blend until silky smooth. The consistency should resemble soft serve.
Tip: If the mixture is too thick to blend, add a splash more coconut milk, but avoid over-thinning—it should stay thick and creamy.
Step 3: Prepare the Banana-Cashew Swirl
Drain the soaked cashews and add them to the blender with the ripe banana, coconut cream, maple syrup, cinnamon, and salt. Blend until completely smooth. This mixture should be thick, like a pudding.
Step 4: Layer and Swirl
Pour half of the mango ice cream base into your loaf pan or freezer-safe container. Spoon in dollops of the banana-cashew swirl and use a butter knife or skewer to create gentle swirls. Add the remaining mango base and repeat the swirling with the rest of the banana-cashew mixture.
Don’t overmix—you want those beautiful ribbons of banana and cashew running through the mango.
Step 5: Freeze
Cover the container and freeze for at least 4 hours or until firm. For a scoopable texture, let the ice cream sit at room temperature for 5–10 minutes before serving.
Step 6: Serve and Enjoy
Scoop into bowls or cones, sprinkle with your favorite toppings like toasted coconut or chopped cashews, and enjoy your tropical masterpiece.
Delicious Pairings
This vegan mango ice cream pairs beautifully with:
- Coconut Shortbread Cookies: The buttery crunch contrasts nicely with the creamy ice cream.
- Spiced Chai or Ginger Tea: The warm spices balance the cool sweetness of the mango.
- Grilled Pineapple: A caramelized fruit topping that takes it to dessert heaven.
- A splash of lime juice or zest: Adds a tangy brightness that complements both the mango and banana.
- Chilled mango lassi (made vegan with dairy-free yogurt): For a mango-on-mango experience that’s pure bliss.
Want to get creative? Use scoops of this ice cream to create mango popsicle recipes or blend it into a thick smoothie bowl with granola and berries.
FAQs
1. Can I use fresh mango instead of frozen mango chunks?
Yes, but for best results, cube and freeze your fresh mango beforehand. This helps with texture and keeps the mixture cold enough to blend into a thick ice cream consistency. This also makes it a great option if you’re experimenting with mango coconut ice cream or other frozen mango recipes.
2. What’s the best type of mango to use?
Ataulfo (also known as honey mango) or Alphonso mangoes are best for this recipe due to their natural sweetness and smooth, non-fibrous texture. These varieties really bring out that rich mango ice cream recipe homemade flavor.
3. Can I make this recipe without coconut milk?
Yes. You can substitute with another plant-based milk like cashew or almond milk, but it will be less creamy. For a full-bodied vegan mango ice cream recipe, coconut milk is ideal. For a twist, you can try a mango coconut milk ice cream version by using coconut cream throughout.
4. Is this ice cream healthy?
Absolutely. This recipe contains no refined sugar, dairy, or artificial ingredients. With whole fruits and nuts, it fits well into a clean-eating or plant-based lifestyle. It's a solid pick for a healthy mango ice cream that doesn’t compromise on flavor.
5. Do I need an ice cream maker?
Not at all! This is a no-churn recipe. A blender or food processor is all you need, making it perfect if you’re wondering how to make mango ice cream without eggs or fancy equipment.
