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Mango Banana Coconut Ice Cream {vegan, 3 ingredients)

  • Author: Camilla
  • Prep Time: 5 mins
  • Total Time: 5 mins
  • Yield: 4 (3/4-cup servings) 1x
  • Diet: Vegan


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: 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.

  • Category: Dessert, Snack
  • Method: Blender


  • Serving Size: 1 serving
  • Calories: 132
  • Sugar: 20.6 g
  • Sodium: 2.4 mg
  • Fat: 0.5 g
  • Saturated Fat: .2 g
  • Carbohydrates: 34 g
  • Fiber: 3.8 g
  • Protein: 1.5 g
  • Cholesterol: 0 mg

Keywords: banana ice cream, mango, 3 ingredients, coconut, coconut milk, 3 ingredients, vegan ice cream, dairy-free, egg-free

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