Hello, sunshine! For me, summer and ice cream are synonyms. Thankfully, I have found healthier recipes for some of my favourite ice cream flavours. This recipe for mango ice cream is astonishingly easy. It has only 3 ingredients, 3 steps, and does not require any fancy machines. Bonus, this ice cream is vegan, paleo, dairy free, and gluten free!

Adapted from: https://beamingbaker.com/3-ingredient-mango-coconut-vegan-ice-cream-paleo-dairy-free-gf-vegan/

Prep Time: 5 mins + freezing time            Servings: 8-16 servings (about 4 cups)


  • 3 cups frozen mangoes

  • 1 can full-fat coconut milk (13 oz.), store at room temperature

  • 1 tablespoon pure maple syrup


1. Blend the mangoes in a food processor until you have a chunky liquid.

2. Add the coconut milk and maple syrup, then blend until smooth and creamy. Scrape down the sides of the blender as needed.

3. Pour into a freezer-friendly, airtight container. Freeze until completely frozen, about 3-6 hours. Before serving, allow the ice cream to thaw until it is the desired consistency, about 30-60 minutes.

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