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Vegan Mango Ice Cream With Pumpkin

A Must-Try Blender Vegan Mango Ice cream with a delightful twist by adding pumpkin puree made without the condensed milk or heavy cream, yet is so amazingly creamy and delicious!

Prep Time
10 mins
Additional Time
7 hrs
Total Time
7 hrs 10 mins
Servings: 6 bowls
Calories: 281 kcal
Course: Dessert
Cuisine: Indian , American

Ingredients

  • 1 cup pumpkin puree
  • 4-5 cups mango puree use fresh ripe mangoes
  • ¾ cup coconut milk
  • 1 teaspoon pumpkin spice
  • ¾ cup sugar

Instructions

    Cup of Yum
  1. Roughly Chop Mangoes. Boil or roast pumpkin. I have boiled it in a pressure cooker. Peel off to get large chunks.Add mango chunks, pumpkin puree and sugar with little coconut milk in the food processor and blend till it is a smooth mixture. Once the sugar is crushed and mixed, now add more coconut milk and pumpkin spice and lend againNote: You may freeze the ingredients for a perfect creamy texture and then blend them.
  2. Transfer the contents to a plastic container with a lid. Freeze it for 5- 6hrs.If you want more creamy texture, blend the frozen mango puree again and freeze it again.Note: For avoiding ice crystals, you may blend the frozen puree again and freeze again or add milk powder.
  3. Freeze the container for at least 8 hrs. Overnight is good. Enjoy the homemade Vegan Mango Pumpkin Ice cream.

Notes

  • Nutrition Facts
  • Use Ripe mangoes for extra creamy and perfect sweetness.
  • If you have time, freeze the ingredients and blend for more creamy ice cream or add milk powder.
  • Use fresh mango puree for the best flavor.
  • Store the leftovers in the freezer in a container with a lid for about 2 weeks.