Mango Magnum

Mango Magnum

Get excited to try this delicious, vegan and nasty-free ice cream recipe this summer season.

Makes 5 Servings
Total Time 7 Hours, 15 Minutes
Difficulty Simple
Container Low-Profile 2.0-litre Container


  • 2 cups pre-soaked cashew nuts (soak for 4 hours)
  • 2 Tablespoons maple syrup
  • Juice from 1 lemon
  • 1 ½ cups coconut milk
  • 2 fresh mangoes
  • 2 passionfruit
  • 1 teaspoon vanilla essence


  1. Pre-soak cashews for 4 hours.
  2. Place coconut milk, lemon juice, maple syrup, vanilla essence, mango and pre-soaked cashews in your Vitamix container.
  3. Blend on speed 9 for one minute, or until creamy consistency is achieved. 
  4. Pour the blended mixture into the moulds leaving space for passionfruit on top.
  5. Place in the freezer for 3 hours.
  6. Add passionfruit on top of the frozen mango layer and place it back in the freezer overnight.
  7. Dip frozen ice cream in melted chocolate and sprinkle with your favourite toppings.

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