Mango Coconut Ice Cream

Vegan Mango Coconut Ice Cream

The creamy coconut milk mingled with the mango is simply so refreshing. This Mango Coconut ice cream lolly is vegan and refined sugar-free.
Course Dessert, Snack
Cuisine Vegan, Vegetarian
Keyword dairy-free, easy, summer
Prep Time 5 minutes
Freezer Time 4 hours
Total Time 4 hours 5 minutes
Servings 6
Calories 107kcal
Author Eva Burg



  • Add the diced mango into a blender and blend until it turns into a smooth puree.
  • First divide the coconut cream evenly across the moulds and then layer the mango puree on top.
  • Give it a tiny stir with the wooden lolly stick to achieve a marble effect.
  • Place the wooden stick in the centre and freeze for a minimum of 4 -6 hours.


Calories: 107kcal | Carbohydrates: 11g | Protein: 1g | Fat: 7g | Saturated Fat: 6g | Sodium: 1mg | Potassium: 180mg | Fiber: 1g | Sugar: 9g | Vitamin A: 745IU | Vitamin C: 25.6mg | Calcium: 10mg | Iron: 0.6mg