Mango Nice Cream

Are you looking for a sweet treat with just two ingredients? This simple, non-dairy mango ice cream takes less than 5 minutes to prepare. Eat it plain or add your favorite toppings.

Check out the nutritional benefits of the ingredients used in this recipe:

Nutritional Benefits at a Glance:


Mango is particularly high in vitamin C, which aids in immunity, iron absorption, and growth and repair. It’s also a good source of folate and several B vitamins, as well as vitamins A, C, E, and K (which help boost immunity).

Additionally, mango is high in anti-inflammatory antioxidants, containing over a dozen different types of polyphenols.

Oat Milk:

Oat milk, especially when fortified, is a rich source of nutrients. Most commercial oat milk is fortified with vitamins A, D, B2, and B12, as well as various minerals like calcium.

However please note that oat milk has more calories and carbs than other plant-based milks like almond or soy. Additionally, oat milk has less protein than soy or cow milk.

My husband with Crohn’s disease requested I use oat milk for this recipe due to its creaminess, but you could use whichever variety of milk that sounds best to you. Some other creamy non-dairy milk suggestions to consider are coconut or cashew milk.

An up close image of dairy-free mango ice cream

Mango Nice Cream

Danielle Gaffen, MS, RDN, LD
Prep Time 5 minutes
Total Time 4 hours
Course Dessert
Servings 8 servings
Calories 75 kcal


  • 4 cups frozen mango
  • 2 cups oat milk or your favorite non-dairy milk like: coconut, cashew, or almond milk.


  • Blend mango and oat milk in a blender or food processor until smooth.
  • Transfer mango puree into popsicle molds, individual paper containers, a baking pan, or insulated tub.
  • Freeze for 4-6 hours.
  • Serve and enjoy!


If the nice cream is too firm, take the frozen mixture out of the freezer 5-10 minutes (or longer) prior to scooping and serving.


Serving: 1servingCalories: 75kcalCarbohydrates: 15.3gProtein: 1.4gFat: 1.5gSaturated Fat: 0.2gSodium: 26mgPotassium: 223.3mgFiber: 1.2gSugar: 12gVitamin C: 27.3mgCalcium: 95.8mgIron: 0.2mg
Keyword anti-inflammatory diet-friendly, Crohn’s disease-friendly, ulcerative colitis-friendly, vegan-friendly, vegetarian-friendly


About the Author

Picture of Danielle Gaffen, MS, RDN, LD

Danielle Gaffen, MS, RDN, LD

Understanding the link between nutrition and gut disease prompted me to obtain my master’s degree in Nutritional Sciences at San Diego State University and become an IBD Registered Dietitian Nutritionist. Now I work with people who have Crohn’s and colitis who are struggling with confusion around what to eat. My favorite part is helping them to build confidence to eat without fear while managing their symptoms.

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