Mango Coconut Ice Cream

June 11th, 2020

Mango Coconut Ice Cream

Vegan | Gluten-Free

Yield : 4-5 servings

Time : prep 15 mins, freeze 16 hrs


  • 2 cups Mango Pulp

  • 1 cup Coconut Cream

  • 1/2 cup Sugar

  • 1 tsp Cardamom Powder

  • 1 tbsp Saffron Milk ( 2 strands of saffron soaked in plant milk, optional )


  • I used Kesar Mango Pulp for this recipe, if you are making pulp from fresh mangoes, then choose very ripe mangoes.

  • Peel the skin of mangoes, remove seed and blend to smooth pulp. Strain the pulp once to remove as much fiber as possible.


  • Add all ingredients to a blender and blend till everything is well mixed. Transfer to a loaf pan or any container and freeze overnight.

  • Next day morning, blend it once again to get smooth texture and freeze for at least 4 hrs.

  • Serve on cone or cup with fresh mint as garnish!


  • If ice cream is too hard after freeze, let it sit in refrigerator for 1 hr and serve.

  • If you cannot find coconut cream, get full fat coconut milk canned and place in refrigerator overnight, a thick layer will be seen after opening the can and that is coconut cream!

Making this..? tag @theguccha on Instagram so I can see it!

How do you like it..? let me know in the comments below and don't forget to follow @theguccha on Instagram & Facebook for like updates and video recipes! Thank you for the support!

See you in the next post!


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