These creamy Vegan Mango Coconut Ice-Cream Bars are bursting with fresh and fruity Summer flavour. A creamy mango ice-cream with a layer of mango puree and coconut, is coated in a white chocolate shell with desiccated coconut on top. Made with just a few simple ingredients, they’re easy to make and vegan friendly!
Vegan Mango Coconut Ice-Cream Bars
These creamy and perfectly sweet mango and coconut ice-cream bars are the ultimate Summers treat. A refreshing ice-cream with real mango and coconut, in a white chocolate shell is sure to cool you down on a hot, sunny day. The combination of the creamy filling and frozen chocolate shell is truly perfect! I opted to make these mango and coconut flavoured, but the variations are endless (you could add an orange curd), blueberry, raspberry or cherry jam for example. These ice-creams are fab to make ahead and store in your freezer, so you can enjoy whenever you fancy a cooling treat. Plus they are churn-free, simply blend everything together, pour into the moulds and freeze!
Looking for more Mango recipes? Check out my: Vegan Mango Coconut Cake, Viral Vegan Mango Cheesecake and Easy Vegan Mango Sheet Cake.
Why you’ll love these mango coconut ice-cream bars
- Easy to make – take less than half hour to make.
- Vegan – They don’t contain any animal derived ingredients (dairy-free)
- Minimal ingredients.
- No churning required.
- Nutty coconut sprinkled in the ice-cream and on top for crunch.
- Fun to make – great for kids to get involved in making.
- Makes 4-6 ice-cream bars.
- Super light and creamy.
- Mango flavour is the star of the show!
- Perfect treat for summer!
Ingredients you’ll need
- Cashew nuts – Cashews make the ice-cream thick and creamy. Be sure to soak the cashews in water overnight then drain before using. This will make them soft for blending into a smooth and creamy ice-cream.
- Coconut cream – the thick white cream from a can of coconut milk.
- Mango puree – Mango puree adds a rich mango flavour to the ice-cream. I also simmer the mango puree to evaporate excess water, it makes it thick.
- Vanilla bean paste – You can use vanilla extract but vanilla bean paste adds a stronger vanilla flavour, and speckles of vanilla bean into the ice-cream.
- Dairy-free milk – You can use any dairy-free milk, including almond, oat, soya or cashew.
- Dairy-free white chocolate – Use a high quality dairy-free white chocolate which melts smooth. Brands i recommend are Ichoc Vanilla, Ombar blonde, Sainsburys Deliciously Free From White Chocolate.
- Orange food gel – Add a tiny drop of orange food gel to the chocolate for a mango colour. Only use food gel, NOT liquid food colouring as this will seize your chocolate! I’ve linked the gel I recommend here.
- Desiccated coconut
- Mint leaves – Decorate the ice lollies before serving, but this is completely optional.
Storage instructions
Once you have coated ice-cream bars in the chocolate, lay them on a chopping board or baking tray lined with baking paper, and place in the freezer for 10 minutes so that they fully harden. Once hardened, store the bars in an airtight / freezer friendly container to prevent freezer burn. I recommend wrapping the bars in some baking paper to prevent sticking. Allow the bars sit at room temperature for a few minutes before serving to slightly soften.
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Vegan Mango Coconut Ice-Cream Bars
- Total Time: Overnight
- Yield: 4-6 1x
- Diet: Vegan
Description
Cool down with Vegan Mango Coconut Ice-Cream Bars, featuring a creamy mango center and a chocolate coconut shell.
Ingredients
Ingredients for the mango layer
- 80g of mango puree
- 20g of desiccated coconut
Ingredients for the ice-cream
- 110g of cashew nuts (soaked and drained, see notes)
- 90g of coconut cream (see notes)
- 20g of mango puree
- 1/2 tablespoon of vanilla bean paste
- 90g of dairy-free milk
Ingredients for the chocolate shell
- 250g of dairy-free white chocolate
- Desiccated coconut
- Mint leaves (decoration)
- Orange food gel
Instructions
Method (mango puree)
- In a nonstick pan, add in the mango puree over low heat on the hob for 5-8 minutes, stirring frequently. This will evaporate any excess moisture and thicken the puree for piping (DO NOT BURN!).
- Once it’s thickened, remove from the heat and allow to cool fully. Transfer the cooled mango puree into a piping bag and snip off the tip.
- Pipe the thickened puree into the ice-cream moulds (refer to video for example). Sprinkle with desiccated coconut. Place in the fridge before adding on the ice-cream filling.
Method (ice-cream)
- The cashew nuts will need to be soaked overnight in water. See notes (at the bottom of the recipe card) for more details.
- Add the soaked then drained cashews into a blender along with the coconut cream, mango, vanilla and dairy-free milk. Blend this until smooth and creamy.
- Equally pour the ice-cream mixture into the ice-cream moulds, on-top of the mango. Tap the mould to remove any air bubbles. Add in the ice-cream sticks.
- Place the ice-creams in the freezer and allow to set, appropriately 8 hours or preferably overnight.
Method (chocolate shell)
- Break up the dairy-free white chocolate into a heat-proof bowl, place the bowl over a saucepan filled 3/4 with water and place on the hob over medium heat to melt the chocolate (this is called a bain-marie. You can microwave on high until melted. Give it a stir every 30 seconds to make sure it doesn’t burn. Stir in a tiny drop of orange food gel (not a liquid food colour as this will split the chocolate). I’ve linked the gel i recommend here.
- Pour the melted chocolate into a glass or jar, large / deep enough to dunk the ice-creams.
- While the ice-creams are frozen, un-mould and dunk them into the chocolate, allowing any excess to drip off.
- Once coated, lay flat on a baking tray or chopping board lined with baking paper. While the chocolate is wet, sprinkle with coconut.
- Return to the freezer until the chocolate is set, then remove from the freezer 5-10 minutes before serving.
- Optional: Serve with a mint leaf on top to resemble a mango.
- Store in the freezer and tuck in!
Notes
Soak the cashews before use – Allow the cashews to soak in a bowl of water for a few hours before using. You could even soak them overnight. This will allow them to blend creamy without bits in the batter.
Store the ice-creams in a air tight container in the freezer. Best enjoyed within 3-4 weeks.
- Prep Time: 5 minutes
- Category: ice-cream
- Method: No-Bake
- Cuisine: American
