Mango Nice Cream

Tanya Eisenwasser

Print Recipe

A refreshing summer treat with just frozen mango and coconut milk. Sweet, creamy, and ready in minutes.

Prep 5 min

Cook 3 min

Serves 2

Gluten-freeDairy-freeVegan

Ingredients

• 2 cups fresh mango, cut into chunks and frozen
• 4-6 tablespoons full-fat coconut milk
• Pinch of salt
• 1/8 teaspoon monk fruit powder or 1 tablespoon maple syrup (optional)

Instructions

Prep the Mango

1. Peel fresh mango and cut into 1-2 inch chunks.
2. Spread the chunks in a single layer on a parchment-lined baking sheet.
3. Freeze for at least 3 hours or overnight until solid.

Blend

1. Add frozen mango chunks to a high-speed blender or food processor.
2. Add 4 tablespoons coconut milk and a pinch of salt.
3. Blend on high, stopping to scrape down the sides as needed.
4. If the mixture won't blend, add another tablespoon of coconut milk. Use as little liquid as possible for the thickest texture.
5. Taste and add monk fruit or maple syrup if you want it sweeter. Blend briefly to combine.

Serve

1. For soft-serve consistency, enjoy immediately.
2. For scoopable ice cream, transfer to a freezer-safe container and freeze for 1-2 hours.

Tips & Substitutions

• High-speed blender recommended. Food processors also work well. Regular blenders may struggle with frozen fruit and minimal liquid.
• Freeze mango yourself. Buying pre-frozen mango is convenient, but freezing fresh mango the same day you buy it ensures maximum freshness.
• Coconut milk choice matters. Look for brands without guar gum or carrageenan if you're sensitive to additives.
• Adjust sweetness. Ripe mango is often sweet enough on its own. Taste before adding sweetener.
• Too thick? Add coconut milk one tablespoon at a time. Too thin? Add more frozen mango.

Why This Works

Mango. Low in histamine and generally well tolerated. Mango contains small amounts of quercetin, a compound sometimes discussed in mast cell research, though individual response varies.

Coconut milk. Adds creaminess without dairy. Full-fat coconut milk creates the richest texture. Most people with histamine intolerance tolerate plain coconut milk well, though individual tolerance varies.

Monk fruit. A natural sweetener that doesn't affect blood sugar. Well tolerated by most people with histamine intolerance or MCAS.

No churn, no cooking. This relies entirely on the natural sweetness of ripe mango. No eggs, no dairy, no fermentation, no histamine-forming processes.

Storage

Best enjoyed immediately for soft-serve texture. Can be frozen in an airtight container for up to 3 days. Let it sit at room temperature for 5-10 minutes before scooping, as it will harden significantly. Nice cream loses some creaminess after storage, so make it fresh when possible. Some people are sensitive even to frozen leftovers, so pay attention to your own tolerance.

Not sure if an ingredient is safe? Histamine Tracker includes a database of 1,000+ foods with histamine ratings to help you cook with confidence.