Description
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.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No Churn
- Cuisine: Fusion
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 260
- Sugar: 18g
- Sodium: 90mg
- Fat: 21g
- Saturated Fat: 18g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg
