Step 1

Wash and peel your mangoes. Then use a knife to cut the flesh away from the seed. Use a fork/spoon to scrape the seed and remove as much flesh as possible. You can do this straight into a food processor, or first do it in a bowl, whichever is easiest for you.If you’re using tinned mango, then skip this step.

Step 2

Add the mango flesh and all the remaining ingredients to a food processor and blend into a smooth, creamy mango puree. This may take some time, so be patient. You want it to be ultra-smooth, so you don’t have any "bits" in your ice cream.

Step 3

When ready, give it a quick taste, and feel free to add a little more maple or lime juice to personal preference.

Step 4

This ice cream is made without an ice cream machine; instead, you need a large (silicone if possible) ice cube tray or a wide container.Ice tray method: Pour the mango puree into your ice cube tray and transfer to the freezer, covered for 6 hours or overnight (or up to 24 hours).Large container method: Transfer the mango puree to a large, wide dish (I prefer to use wider dishes that will freeze sooner, rather than a smaller but taller option). Then, follow the method outlined in my caramel ice cream recipe - where you remove the mixture from the freezer several times to mix and agitate the ice crystals (thus stopping them from growing too large for creamy ice cream with no churning necessary). Before transferring it to an ice cream/bread loaf tin for a final freeze.If you use the second method, then you can ignore the following steps.

Step 5

Transfer the frozen mango ice cubes to your food processor and blend into a soft, smooth consistency.If the heat from the machine causes it to become a little too soft, you can place it back in the freezer for 30-60 minutes (at this point, transfer it to an ice cream tub). Alternatively, you can serve it immediately!

Step 6

Enjoy the vegan mango ice cream with the toppings of your choice.

Step 7

It is best enjoyed "freshly made" (since there are no preservatives). But you can store it in the freezer, covered tightly (to avoid the formation of ice crystals), for up to one month. It will technically last between 2-3 months, though it loses quality over time.Remove it from the freezer for 5-10 minutes before serving to scoop it out more easily.