Vegan Mango Turmeric Ice Cream
A Dairy-Free Dessert Bursting with Tropical Flavor
Treat yourself to this sunshine-filled Vegan Mango Turmeric Ice Cream, a naturally sweet, creamy dessert made with Golden Lakadong Turmeric, Natural Makhir Ginger, and Aromatic 3Hills Cinnamon. The spices add gentle warmth and a golden glow to a summer favorite.
Ingredients
- 2 cups frozen mango chunks
- 1 can full-fat coconut milk
- ¼ cup maple syrup or sweetener of choice
- 1 tsp Golden Lakadong Turmeric
- ½ tsp Natural Makhir Ginger
- 1 tsp Aromatic 3Hills Cinnamon
- ½ tsp vanilla extract
- Pinch of salt
Directions
1. Blend the Base
- In a blender or food processor, combine the frozen mango chunks, coconut milk, maple syrup, turmeric, ginger, cinnamon, vanilla extract, and salt.
- Blend until completely smooth and creamy.
2. Freeze
- Pour the mixture into a loaf pan or freezer-safe container. Smooth the top and cover.
- Freeze for at least 4 hours, or until firm and scoopable.
3. Serve and Enjoy
Let the container sit at room temperature for a few minutes to soften slightly. Scoop and enjoy the golden goodness!
Variations
Try other frozen fruits, such as banana, pineapple, or papaya, for flavor variations. You can also swap coconut cream for part of the maple syrup.
Love golden-hued treats? You'll also like our Golden Turmeric Lemon Cake or Spiced Makhir Ginger Pumpkin Pie.
FAQs: Vegan Mango Turmeric Ice Cream
Can I use fresh mango instead of frozen?
You can, but the texture may be less creamy unless you freeze it afterward. Frozen mango gives a thick, ice cream-like consistency right away.
Is this ice cream completely vegan?
Yes, it is plant-based using coconut milk and maple syrup.
What does turmeric add to the flavor?
Lakadong turmeric adds a subtle warmth and earthy undertone, along with a beautiful golden color.
How long does this ice cream last in the freezer?
Up to 2 weeks in an airtight container. Let it soften slightly before scooping.
