A refreshing, creamy, no-churn vegan ice cream that blends juicy mango with a spicy Tajin swirl. This dessert delivers a sweet, tangy, and lightly spicy experience—all without an ice-cream maker.
Why You’ll Love This Recipe
This recipe is a perfect balance of flavor and simplicity. The natural sweetness of mango pairs beautifully with the zesty kick of Tajin, creating a bright and vibrant treat. It’s fully vegan, requires minimal ingredients, and the no-churn method makes it accessible to everyone. The coconut cream provides a rich, velvety base that freezes beautifully without the need for special equipment, making this the ultimate warm-weather dessert.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 cup mango juice (mango nectar or a mango blend works well)
1 cup frozen mango chunks
2/3 cup organic vegan powdered sugar
2 cans coconut cream or full-fat coconut milk, 15 oz each (30 oz total), chilled overnight
2–3 teaspoons Tajin seasoning, divided
Directions
Place the mango juice, frozen mango chunks, and powdered sugar into a food processor. Blend until mostly smooth and the mango pieces are finely incorporated.
Open the chilled cans of coconut cream and scoop only the thick, solid cream from the top into a mixing bowl. Reserve the liquid portion for another use.
Using a hand mixer or stand mixer fitted with a whisk attachment, whip the coconut cream on high until very thick and stiff peaks form.
Transfer the mango mixture to a large bowl. Add the whipped coconut cream in small portions, gently folding it into the mango base until fully incorporated.
Pour the finished ice cream mixture into a freezer-safe container.
Sprinkle 1 teaspoon of Tajin on top and swirl it throughout the mixture using a knife or spatula.
Sprinkle an additional 1–2 teaspoons of Tajin evenly over the surface.
Freeze for 4–6 hours, or until firm. Scoop and serve whenever ready.
Servings and timing
Servings: 6
Prep Time: 10 minutes
Freeze Time: 6 hours
Total Time: 6 hours 10 minutes
Variations
Use pineapple juice instead of mango for a tropical twist.
Add a swirl of chamoy for extra tang and depth.
Stir in finely chopped fresh mango for added texture.
Replace Tajin with a mild chili-lime seasoning if you prefer less spice.
Fold in toasted coconut flakes for crunch and flavor.
Storage/Reheating
Store the ice cream in an airtight freezer-safe container for up to 2 weeks. To soften slightly before scooping, let it sit at room temperature for 5–10 minutes. Since this is a frozen dessert, reheating is not necessary.
FAQs
How long does this vegan ice cream last in the freezer?
It stays fresh for about 2 weeks when stored in an airtight container.
Can I use fresh mango instead of frozen?
Yes, but the texture will be smoother; frozen mango helps naturally thicken the mixture.
Is coconut cream required, or can I use light coconut milk?
Full-fat coconut cream is necessary for thickness. Light coconut milk will not whip properly.
Can I make it without Tajin?
Absolutely. Simply omit the Tajin or replace it with a seasoning you prefer.
Does the ice cream taste strongly of coconut?
The coconut flavor is mild and blends well with the mango, but it will be noticeable.
Can I reduce the sugar?
Yes. Adjust the powdered sugar to your preferred sweetness.
Do I need to chill the coconut cream overnight?
Chilling is essential. It separates the thick cream from the liquid.
Can I use a blender instead of a food processor?
Yes, as long as it can break down the frozen mango chunks smoothly.
Why is my ice cream icy instead of creamy?
This usually happens if too much of the coconut liquid is included or if the mixture wasn’t fully whipped.
Can I add mix-ins like nuts or fruit pieces?
Yes, gently fold them in before freezing.
Conclusion
This Mango Tajin No-Churn Vegan Ice Cream is a simple yet vibrant dessert that brings together sweetness, spice, and creamy indulgence with minimal effort. Whether you’re cooling off on a warm day or craving a unique frozen treat, this recipe delivers a refreshing burst of flavor every time. Enjoy it as is or customize it to make it your own.
This Mango Tajin No-Churn Vegan Ice Cream is a tropical, spicy-sweet frozen dessert made with juicy mango, creamy coconut, and a swirl of zesty Tajin seasoning. It’s dairy-free, simple to make, and packed with bold, refreshing flavor—no ice cream maker required.
Ingredients
1 cup mango juice (mango nectar or blend)
1 cup frozen mango chunks
2/3 cup organic vegan powdered sugar
2 cans (15 oz each) coconut cream or full-fat coconut milk, chilled overnight
2–3 teaspoons Tajin seasoning, divided
Instructions
In a food processor, blend mango juice, frozen mango chunks, and powdered sugar until mostly smooth.
Open the chilled cans of coconut cream and scoop out only the thick cream into a mixing bowl.
Whip the coconut cream using a hand or stand mixer until thick with stiff peaks.
Gently fold the whipped coconut cream into the mango mixture in batches until fully combined.
Pour the mixture into a freezer-safe container.
Sprinkle 1 teaspoon of Tajin over the top and swirl gently into the mixture with a knife or spatula.
Sprinkle the remaining 1–2 teaspoons of Tajin evenly over the surface.
Freeze for 4–6 hours, or until firm. Let sit at room temperature for 5–10 minutes before scooping.
Notes
Use only the thick coconut cream—discard or reserve the liquid for smoothies or other uses.
Chilling the coconut cans overnight is essential for proper separation.
Frozen mango gives better texture, but fresh can work in a pinch.
Adjust Tajin amount to your spice preference.
Letting the ice cream rest at room temp before scooping helps soften it naturally.
