Dairy-free Mango Ice-cream

Dairy-free Mango Ice cream + Mango Breakfast Smoothie

To welcome the warmer weather I have been determined to get on and try a couple of dairy-free ice cream recipes. There are quite a few different ways of making them and of course plenty of flavours to try too. I also thought this would be a great recipe to try with my junior cooking club as it’s quick, easy, healthy and delicious! I’ve also been on a gut healing program and one of the books I have been reading suggested a mango breakfast smoothie, because it is gentle on the gut – so there’s been quite a few chunks of mango in my blender recently.

You may have heard of ‘nice cream’ doing the rounds on other health & wellness blogs and while I’ve blended frozen banana with other fruits and vegetables I haven’t actually set out to try and make it myself. So I have one recipe that uses frozen banana and the other that uses cashews – both only two ingredients, and I have you tell you now, my favourite was definitely the cashew one. It definitely gives you that creamy texture that we all love about ice cream.

Mango Nice Cream (serves 1):

1 banana

1 cup frozen mango


Slice the banana and freeze roughly 24 hours before you make it.


Place the ingredients in the blender and blend. Keep going until you get the well mixed creamy texture. It should go a pale creamy yellow colour. It will be easier to blend with partially melted fruit and therefore may benefit from being put back into the freezer for a while.


Mango & Cashew Ice cream:

1 cup frozen mango

1 cup cashew nuts


Place the cashews in a high-speed blender and keep blending until they form a cashew nut butter. This will be smooth and spreadable. Then add the frozen mango and blend again until fully mixed. Serve immediately or place in the fridge / freezer depending on when you want to eat it.

Mine looked like this:

Dairy-free mango ice cream with cashews
Dairy-free mango ice cream with cashews – yum

Let me know which one was your favourite!


Mango Breakfast Smoothie:

1 frozen banana

1 cup frozen mango

1 tbs white chia seeds

1 tsp flax seeds

1 cup coconut kefir (I use Rythem)

1/4 cup Koko coconut milk

Use a large smoothie cup and add water if you prefer it to be more liquid.

Place all ingredients in a blender and blend!

This will have a lovely tangy taste from the kefir and could be eaten as a sorbet on hot days!


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