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Creamy, dreamy, mango banana coconut ice cream that requires no more than 5 minutes and 3 ingredients to prepare. It is vegan, gluten-free and does not require an ice cream maker.

banana mango coconut ice cream in a green dish topped with coconut flakes

Eat Ice Cream for Good Health 🙂

Eat your ice cream. I insist.

That’s what I instructed my 3 year old today. He was happy to oblige.

Here’s why I insisted: said “ice cream” is made from nothing more than frozen bananas, frozen mango and some coconut milk. Doodle helped me make it the day before. It took all of 5 minutes, start to finish, clean-up included. No ice cream maker required, either.

How to Make Mango Banana Coconut Ice Cream

  • Step 1: Freeze some bananas and mango.
  • Step 2: Blend said bananas and mango along with some coconut milk to a silky-smooth, ice cream-like consistency.
  • Step 3: Eat immediately (or later).
  • Step 4: Swoon.

overhead shot of banana mango coconut vegan ice cream in a green dish

What Kind of Bananas & Mango Should I Use?

For best results, use very ripe bananas, but not totally squishy bananas.

Super-squidgy bananas are ideal for baking, but for this ice cream, you want the bananas to have some brown spots on the peel (indicating ripeness). The bananas should still maintain their shape and be somewhat firm. Some remaining starchiness in the bananas leads to very creamy ice cream.

You can dice your own mango and freeze (make sure it is ripe and sweet before freezing) or make it extra-easy by grabbing a bag of frozen mango chunks from the store.

close-up of sliced bananas and diced mango

I’ve found that it is easier to achieve a creamy texture if you blend the bananas first; they will break down and become silky-smooth in a flash. Then add the mango, which will incorporate without issue into the already blended banana.

This is especially important if you are using a standard blender (or a food processor), less important if you have a high-speed blender.

overhead shot of blender filled with banana mango coconut ice cram

Is this a Soft-Serve or Firm Ice Cream?

Both! Straight from the blender, this is soft-serve heaven. But if you want it firmer, pack the ice cream into an air-tight container and freeze for at least 4-6 hours for cone-worthy scoops.

Whether you eat some straight away or wait several hours, this is definitely ice cream for one and all (i.e., gluten-free, paleo-friendly, vegan, dairy-free, and nut free)!

Eat this Healthy Ice Cream as a Snack (or Dessert)!

Moreover, unlike most frozen desserts, this ice cream can (and, dare I say, should?) be eaten morning, noon and night.

Both fruits in this “ice cream” are superfoods by any measure. Bananas are rich in fiber and potassium, and mangoes are packed with more than 20 vitamins and minerals (including a whopping dose of vitamin C; hello gorgeous skin) and 5 grams of fiber per fruit.

I scream, you scream, let’s all scream for this ice cream! Stay cool, everyone.

Happy blending!

More Easy Vegan Ice Creams To Try:

2-Ingredient Strawberry Sorbet

3-Ingredient Chocolate Peanut Butter Banana Ice Cream

1-Ingredient Banana Ice Cream

Strawberry Hemp Ice Cream

Chocolate Avocado Ice Cream {5 ingredients}

Mango Banana Coconut Ice Cream {vegan, 3 ingredients)

Mango Banana Coconut Ice Cream {vegan, 3 ingredients)

Yield: 4 (3/4-cup servings)
Prep Time: 5 minutes
Total Time: 5 minutes

Creamy, dreamy, mango banana coconut ice cream that requires no more than 5 minutes and 3 ingredients to prepare. It is vegan, gluten-free and does not require an ice cream maker.


  • 3 large ripe bananas, peeled, sliced and frozen until hard
  • 1 cup frozen mango chunks
  • 1/4 cup chilled full-fat coconut (from a can)
  • Optional additions: pinch of fine sea salt, 1 tablespoon lime juice, 1/2 teaspoon vanilla extract, 1 teaspoon finely grated lime zest

Optional additions:

  • Optional: unsweetened coconut flakes


  1. In blender, pulse bananas until smooth and creamy, scraping down the sides once or twice.
  2. Add mango and coconut milk (and any additional ingredients, if using) to blender; pulse until completely smooth, stopping to scrape down sides several times.
  3. Serve immediately or pack into an airtight container and freeze until ready to serve. If desired top with a few coconut flakes.


Tip: This recipe can be made in a food processor, too, but it will not be as creamy as when it is made in a blender.

Storage: Store in an airtight container in the freezer for up to 2 weeks.

Nutrition Information
Serving Size 1 serving
Amount Per Serving Calories 132Total Fat 0.5gSaturated Fat 0.2gTrans Fat 0gUnsaturated Fat 0gCholesterol 0mgSodium 2.4mgCarbohydrates 34gFiber 3.8gSugar 20.6gProtein 1.5g

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About Camilla

I'm Camilla, food writer, author, runner, and spin instructor. PowerHungry® is where I share my easy, minimalist, plant-based recipes, designed for living a healthy, delicious, empowered life.

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