- 2 large organic mangoes, peeled and pitted
- 1 organic pineapple, skinned and cut into 1-inch chunks
- 1 cup fresh coconut milk
- 1/2 cup raw organic agave nectar
- Run the mangoes through a juicer to make 1 1/4 cups juice. Run the pineapple through a juicer to make 1 1/4 cups juice.
- Combine the mango juice, pineapple juice, coconut milk, and agave nectar in a blender. Blend on high until silky smooth, at least 1 minute.
- Place the blender in the freezer for 40 minutes to 1 hour or in the refrigerator for at least 1 hour or up to overnight, until well chilled. Pour the mixture into an ice cream maker and freeze according to the manufacturer’s instructions. Serve immediately or transfer to airtight containers and store in the freezer until ready to serve.
More Recipes from Vegan Ice Cream• Vegan Black Forest Ice Cream Recipe
Recipe reprinted with permission from Vegan Ice Cream by Jeff Rogers, copyright © 2004, 2014. Published by Ten Speed Press. Buy this book from our store: Vegan Ice Cream.
In Vegan Ice Cream (Ten Speed Press, 2014), author Jeff Rogers offers decadent frozen alternatives that don’t rely on milk, cream or refined white sugar. These delicious dairy-free ice cream recipes are simple yet inventive, and from the first taste, you’ll be astonished at just how rich and tasty vegan ice cream can be. In this excerpt from “Raw Ice Cream,” try this recipe for vegan pineapple mango ice cream.
You can purchase this book from the Mother Earth Living store: Vegan Ice Cream.
A lovely tropical flavor, this combination calls to mind a cheery mango piña colada. Bright-tasting, juicy mangoes and pineapple are cradled by the creamy flavor of coconut milk. This ice cream is a beautiful, vibrant gold. All that’s missing is the tiny paper umbrella.