Vegan Mango Mint Madness – Low Fat Ice Cream The Nice Cream Way

Vegan Aquafaba Mango Ice Cream

Mango Mint Vegan Ice Cream

Mango season is reaching its end – sad times.  But if you want that taste for a bit longer, keeping a tub of this refreshing and sweet ice cream in your freezer is the perfect way to preserve that lovely fruity flavour for a couple more weeks.

Vegan Aquafaba Mango Ice Cream

Here is how I made my Mango and Mint Vegan Ice Cream.  The easiest, freshest, lightest, lowest calorie ice cream I have ever made!

Full recipe details follow.


Vegan ice creams have become very popular over summer and for many reasons including their dairy free, gluten free and somewhat healthier properties are fondly known as “nice” creams.

Vegan Aquafaba Mango Ice Cream

I first saw a recipe for this nice cream on Facebook and I was instantly excited to try it out.  The main component is aquafaba (water drained from a tin of chickpeas or beans).

Anything with the wonder ingredient of aquafaba is catching my attention at the moment, ever since I successfully managed to make vegan meringue with it.

Vegan Aquafaba Mango Ice Cream

The fact that this murky viscous water can turn into bright white foam is amazing.  I have whipped up aquafaba so much in the past few weeks my husband is getting slightly sick of eating so many chickpeas.  Sorry honey… more houmous?

Vegan Aquafaba Mango Ice Cream

With very few ingredients, this type of aquafaba ice cream is actually low in fat – none added at all.  It’s lighter texture is a nice change from the rich and dense dairy free ice creams already available in supermarkets.

Another great thing about this technique is that is it no churn! Earlier this summer my mother-in-law and I made a mango ice cream with condensed and boiled milk but this required mixing stages between freezing and took a lot longer.  Once done, this nice cream can be poured into a freezable container and frozen for only 4 hours before it is ready to eat!

Vegan Aquafaba Mango Ice Cream

The aquafaba ice cream recipe I saw online was flavoured with strawberries and heavy on the sugar.  However, after trying out this technique a few times, I came to realise the natural sweetness of ripen fruit along with a little sugar to stabilise the aquafaba foam is enough.

vegan mango ice cream

With boxes of seasonal mangoes lying around the house, my fruit for the ice cream was chosen.  I added complementary mint and vanilla to give extra depth and bring out the best of the fresh fruit.

Vegan Aquafaba Mango Ice Cream

These flavours work well with strawberries and raspberries too so if you find that mangoes are already long gone from the shops, fresh berries are an apt substitute; Throw in a punnet of strawberries, blend with the mint and add into the aquafaba foam instead of mango.

So go on, whisk up some nice cream ice cream yourself and perhaps with a different variation of fruit.  Be adventurous!

Vegan Aquafaba Mango Ice Cream

Print Recipe
Mango Mint Vegan Ice Cream
Sweet mango and refreshing fresh mint work well in this gorgeous "nice" cream. Replace the mango in the recipe with a punnet of strawberries if mangoes are not available.
Vegan Aquafaba Mango Ice Cream
Servings
litre
Ingredients
Servings
litre
Ingredients
Vegan Aquafaba Mango Ice Cream
Instructions
  1. Start by peeling and removing all the flesh from the mangoes. Try to squeeze out some of the water and not include any dripping juice as much as possible as this will cause ice crystals to form later.
    vegan mango ice cream
  2. Place the mango into a blender and add the mint. Blend until smooth.
    vegan mango ice cream
  3. Drain the water (aquafaba) from the tin of chickpeas. Using a stand mixer or an electric whisk, begin whisking up the drained chickpea water. Whisk until the fluid becomes foamy and forms soft peaks.
    Vegan Aquafaba Mango Ice Cream
  4. Gradually add the sugar spoon by spoon then finally add the vanilla whilst whisking inbetween. The mixture should become quite stiff and white.
  5. Pour in the mango mixture and fold into the aquafaba foam gently.
    vegan mango ice cream
  6. Pour the mango foam into a clean freezable container with a lid (capacity of at least 1 litre) and freeze for at least 4 or 5 hours.
    vegan mango ice cream
  7. The ice cream should be ready to serve! Enjoy over chopped fresh fruit.
    vegan mango ice cream
Recipe Notes

Replace the mango in the recipe with a punnet of strawberries if mangoes are not available.

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