Put all ingredients in a food processor or blender
Process until smooth
Pour the mango mixture into the bowl of an ice cream maker and process about 40 minutes for a soft serve consistency.
Serve right away, or put in an airtight, freezer safe container for an hour for a firmer ice cream.
Notes
Remember to freeze the bowl of your ice cream maker, if using, the night before you plan to make your homemade ice cream.
Don't think you can't make ice cream if you don't have an ice cream machine! Instead, follow the recipe until it gets to the ice cream maker. Then put the mango mixture into a freezer-safe container. Freeze six to eight hours. Every hour, give the ice cream a stir. This will incorporate air, keep ice crystals from forming and help the mixture freeze faster.
If you prefer a chunkier mango ice cream, keep some of the mango chunks aside. Puree the rest with the coconut milk until smooth, then add the reserved chopped mango and pulse until combined.
This vegan mango ice cream recipe has big mango flavor, but you can add lime juice, lemon juice, vanilla extract, coconut extract, or coconut flakes.
If you are using an ice cream machine, the texture of this mango coconut ice cream recipe will be soft serve. If you prefer a firmer ice cream, freeze it for 30 minutes before enjoying.
Store your fresh mango ice cream in an airtight container for up to two weeks.
Any leftover ice cream will freeze very hard if stored. Take it out and let it sit at room temperature for a few minutes before eating.