Your experience of making ice cream is about to change forever. Welcome to my vegan mango ice cream bars recipe.
We’re talking about a no-churn, two ingredient, seriously delectable, vegan ice cream. The simplicity, ease and sensual deliciousness of this recipe is revolutionary. I am delighted to share this here with you on my website.
Here’s a really quick helpful video for you first…
Vegan mango ice cream bars are where it is at!
They are compassionate, kind and loving, whilst not forgetting, in this case, it’s also super healthy and unbelievably tasty. It certainly doesn’t need to be complex either. In fact, it’s so ridiculously easy that I have to pinch myself.
People often ask me what inspires my recipes or where did I learn to do what I do. The truth is, what inspires me is an intangible energy. It’s a sort of mystical, undefinable energy that makes me dance from one ingredient to the next; weaving things into an alchemical blend. I just see a vision or get a feeling, followed by a boundless, soulful passion that creates something delicious. Next thing I know I have something I can hardly believe. It sings, it energises, for me, creating conscious cuisine is a whole culinary adventure.
Ice cream with DRIED Mango
My secret is out! The essential ingredient for this recipe is DRIED MANGO. Not fresh mango, but dried.
And I’ll tell you why… Ice cream making conscious kitchen style (i.e. dairy free and no churn) depends on not having too much watery liquid in the mix. Fresh mango has quite a high water content, whilst dried mango has virtually none – making it perfect for what we are about to do.
DRIED mango (available in any good health food store). An important factor here for making ice cream bars, not to be overlooked!
The importance of Full Fat Coconut Milk in this vegan ice cream bar recipe
Ice cream also depends on quite a high fat content. So I am using full fat coconut milk with 55% coconut and 45% water. I would recommend that you don’t go any lower that 55% fat content with your coconut milk for this ice cream. Yes, contrary to what people might say… Coconut IS healthy and jam packed full of goodness! So let’s embrace this delicious gift of nature.
Quite some time ago I had a visionary experience and realised that if I could rehydrate the dried mango WITH full fat coconut milk, I’d be able to make a super simple, yet seriously delicious ice cream. It worked so well that I thought I’d died and gone to heaven!
If you want to make your own chocolate for this
You’ll find my long and short video step-by-step guides and instructions along with healthy ingredients here…
Alternatively – use vegan chocolate drops or chocolate for this ice cream bar recipe
I usually make my own chocolate, but in the recipe above I melted these chocolate drops instead, as an alternative. The ones I get are made with coconut sugar and are completely vegan.
You can do the same with a bar of chocolate too. Any any chocolate would work tbh, but go for the healthier options if you can. Yay!
OK time to make Mango Ice Cream Bars!
I first published the recipe in my book Angelicious.
Now, I’ve taken it to a whole new level and created bars with it.
Here’s the written recipe…

The Best Vegan Mango Ice Cream Bars
Seriously delicious, super easy mango ice cream bar. Covered with chocolate. Vegan, healthy and without refined sugar.
Ingredients
- 100g dried mango
- 400ml (1 can) full fat coconut milk
- 75g chocolate chips
- 2 tablespoons coconut oil
Instructions
You really do need dried mango for this one (please scroll back up and read above for more information about why 😉
- Put the dried mango and coconut milk in a jug together and leave to soak for a few hours (or overnight). This rehydrates the dried mango and makes it very easy to blend.
- When ready, blend the mango and coconut milk together using a jug blender, food processor or hand blender. I actually find this easiest with my powerful 600W hand blender.
- Line a loaf tin (2lb/1kg in size) with unbleached parchment paper.
- Put the mango/coconut blend in and then pop it in to the freezer for at least 6 hours.
- Soon before the ice cream has frozen, prepare the chocolate.
- Melt the chocolate chips and coconut oil in a glass, heat proof dish (use the double boiler method as demonstrated in my video). Just gently melt it - you don't want to get it too hot.
- Line a tray with parchment paper, ready for the bars and put to the side for a minute.
- Take the frozen ice cream block out of the freezer.
- Slice into bars.
- Roll each bar in the melted chocolate. You can do this several ways. 1. just dip in and quickly cover 2. put frozen bar on a spatula and then ladle the chocolate over the top. See video!
- The important thing is to do it quickly, to avoid melting the ice cream and then put them immediately on to the parchment lined tray. As soon as you are done, pop them back into the freezer until required.
Pin vegan mango ice cream bars for later…
These look so yummy! I like that they’re made with dried mango, but I still haven’t mastered the art of cutting a fresh one!
You do need to learn to cut fresh ones too though – you are missing out 😀 I am actually planning on doing a video on cutting fresh mangoes… so stay tuned.
This looks like the perfect summer treat! Gorgeous!!
Ahhhhw isn’t it just!
So excited as just discovered I’ve got 100g dried mango in the cupboard and a tin of coconut milk 🙂 the tin says 75% coconut extract, do you think that will be alright to use? Already rating recipe as 5 stars as I’ve blessed to have tasted these already on a retreat!
Happy dance Amy!!! OK I’ve never used coconut milk that says coconut extract, but I ‘think’ this actually just means pressed coconut. So it should be good. What brand is it? Always such a joy to share these culinary delights with you.
xx
It’s called Pride, it’s a basic one from the asian goods isle in my local supermarket. Worked well. I’ve just made it as an ice cream in tubs rather than chocolate bars 🙂 tastes lovely. Will give it another 5 stars LOL! Will keep eye out for other coconut milk varieties. xxx
These look amazing! I love how creamy and smooth the mango looks.
This is so dang creative Trinity! I’ve been using freeze-dried fruit in goodies for a few years now, but hadn’t thought just to use dried fruit. These look delicious!
Thanks Alisa – dried fruit is definitely a winner!
I have six perfect mangoes sitting on my counter. I NEED to make these. They look and sounds incredible!
Well, I made some! They didn’t turn out looking as professional as yours, but there were delicious. Thanks for the inspiration, Trinity ??
Awesome – delighted to hear that Ade!
Well I’ve had A LOT of practice to get mine looking a bit more posh 😀 so don’t let that put you off. I get just as excited no matter what they end up looking like.
Omg, these look so good!
Your recipes are really amazing!
Made these today…AMAZING! Not as pretty as yours but delicious!!!!!!! Can’t wait to try some of your other desserts. Thank you!
Wonderful Evelyn 🙂
Mango is having a coconut soak right now!
Delighted to hear it. Yummy!