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Love is in my Tummy

Plant-based flavor

July 17, 2017 By Tina Dawson 21 Comments

VEGAN Mango Ice-cream w/ Aquafaba

This VEGAN Mango Ice-cream is made more protein-rich and special with Aquafaba – the chickpea brine liquid. Non-dairy + Gluten-free dessert.

This VEGAN Mango Ice-cream is made more protein-rich and special with Aquafaba - the chickpea brine liquid. Non-dairy + Gluten-free dessert.

The mango haul this year has been piteously disappointing for me thus far… last week, I cut into one that was seemingly ripe, but one bite and a sharp, unpleasant tartness assaulted my tastebuds and turned my mouth sour. Indian summers can be cruel and unforgiving, but the sweltering heat is made much, much more bearable thanks to the host of seasonal fruits that offer respite and consolation. There are so many varieties of mangoes to go through, and with each passing week of these long drawn summers, a new variety begins to bear fruit, keeping you constantly on your toes, fervently looking forward to the next wave.

My favorite cultivar, Rumani, comes towards the end of summer – with papery-thin skin that you can peel off without using a knife (much like a plum or nectarine) and a seed that’s smaller and thinner than most other varieties – it’s the perfect mango, atleast to me, it is. Once the season hit, I used to eat one after every meal! It’s been 5 years since I’ve tasted Indian mangoes, and it’s the Rumani that I miss the most. Tip: Chilled Vanilla custard topped generously with diced mangoes. Try it.

Since moving out of India, it’s the mangoes I miss the most. Well, mangoes and loose-jacket oranges. But I’ll get to the oranges another day.

This VEGAN Mango Ice-cream is made more protein-rich and special with Aquafaba - the chickpea brine liquid. Non-dairy + Gluten-free dessert.

But Saturday morning, I picked up a carton of extremely delicious mangoes, and I think in the 5 years out of India, these are the best mangoes I’ve tasted. Perfectly ripe, non-fibrous and extremely sweet! After devouring the first one unceremoniously, with juice dripping down my arm, I decided that these beautiful mangoes deserve so much better. Turning it into this Vegan Mango Ice-cream sounded like the perfect homage.

But no, I was not willing to dilute the flavor with either dairy or my usual vegan substitute – coconut milk. No, there would be no dilution here, nothing to take away from the purest flavor that mother nature has pretty much perfected.

So I decided to go with Aquafaba instead! For those of you who’ve been living under a rock, aquafaba is chickpea brine, the cloudy remnant liquid left behind after cooking. While you normally either filter it out over the sink, or add it to stocks and soups, it’s also found use as a wonderful vegan substitute for egg whites.

It’s look brown and sluggish, but when whisked, turns pearly white and even form stiff peaks, much like eggs do! Here’s how you can make your own aquafaba and anyone here interested in a Vegan Pavlova?

This VEGAN Mango Ice-cream is made more protein-rich and special with Aquafaba - the chickpea brine liquid. Non-dairy + Gluten-free dessert.

Vegan Mango Ice-cream – No dairy, no nut milks either!

I used aquafaba meringue to lighten the mango puree, and it created a concoction that was half-way between a sorbet and a full-fat ice-cream. Unlike ice-cream, where the creaminess oftentimes takes away from the flavor, this Vegan Mango ice-cream was a wholly different experience. Every mouthful was a burst of mango flavor and the creaminess did not dilute the tropical flavor or fragrance. And since it uses Aquafaba, which is essentially just chickpea run-off, bonus protein boost!

You start off by whisking aquafaba with a little cream of tartar (for stability) until you see still peaks. This should take about 10-15 minutes to achieve. Make sure you’re using room temperature ingredients. If you’re using a stand mixer, make the mango puree while the aquafaba is whisking. Once you see stiff peaks, add the sugar one spoon at a time while whisking, giving it time to dissolve before adding more. Soon you’ll see a white, sticky meringue. Fold in the mango puree now. Pour into a metal container and freeze overnight.

This VEGAN Mango Ice-cream is made more protein-rich and special with Aquafaba - the chickpea brine liquid. Non-dairy + Gluten-free dessert.

Enjoy this Vegan Mango Ice-cream made with aquafaba – considerably low fat than regular ice-creams. Just remember to use the most wonderful mangoes you can find – with food, as with all other things in this world, what you sow is what you reap.

Top each scoop with more mango puree (if you have any), more fresh mangoes cubes for a texture variant and dig in! trust me, it’s the best part of summer at its best!

This VEGAN Mango Ice-cream is made more protein-rich and special with Aquafaba - the chickpea brine liquid. Non-dairy + Gluten-free dessert.

When you make these (which I really think you SHOULD!), be sure to SHARE YOUR PHOTOS with me through Facebook, Instagram or Twitter. I’d love to see what you cook from here!

Vegan Mango Ice-cream

Created by Tina Dawson on July 16, 2017

This VEGAN Mango Icecream is made more protein-rich and special with Aquafaba - the chickpea brine liquid. Non-dairy + Gluten-free dessert.

  • Prep Time:25m
  • Total Time:8h 25m
  • Serves: 4

Ingredients

  • 60 g aquafaba
  • 1/2 tsp. cream of tartar (optional)
  • 1/2 c sugar
  • 450 g mango flesh, pureed

Instructions

  1. Bring all ingredients to room temperature. In a clean dry bowl, whisk the aquafaba until you see stiff peaks.
  2. Keep whisking, while adding the sugar one spoon at a time. Make sure that the sugar is completely dissolved before adding more.
  3. Once you see a pure white meringue, fold in the mango puree. Transfer to a metal container and freezer for 8 hours or overnight.
  4. Let thaw for 5 minutes on the counter before serving.
  • Print
This VEGAN Mango Ice-cream is made more protein-rich and special with Aquafaba - the chickpea brine liquid. Non-dairy + Gluten-free dessert.

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Filed Under: 5 Ingredients or less, All Recipes, American, Cuisines, Desserts, Gluten-free, Vegan, Vegetarian Tagged With: aquafaba, Chickpeas, Mango

Previous Post: « Vermicelli in Coconut Milk
Next Post: Fiery Quinoa Chickpea Stir-fry »

Reader Interactions

Comments

  1. kathy lavelle says

    February 24, 2021 at 3:41 pm

    I was a bit skeptical when I started doing this but I cannot believe how much a quarter cup of aquafaba makes. you don’t really need to add sugar if you use very sweet fruits (I threw in some gooseberries;blueberries but mostly mango). I just stuck it in the freezer now and tomorrow will be ithe taste test but I’m sure it’ll be great – this is a very good dessert for people who are watching their sugar and their calories. And it’s good for little kiddos!

    Reply
  2. Tracey Chappell says

    September 30, 2020 at 12:15 am

    I made this with mixed berries instead of mango and 1/2 the sugar (could’ve used 1/4 I think) and its amazing. Like a sorbet mmmmm thank you, glad to have a use for the aquafaba!

    Reply
    • Tina Dawson says

      October 22, 2020 at 2:55 pm

      That sounds delicious, Tracey!

      Reply
  3. Shanese says

    August 5, 2019 at 1:52 pm

    Thank you sooo much for sharing this recipe!
    I wondered what else could be made with aquafaba and this was the perfect thing!
    I cut the cream of tartar down to about 1/4 or an 1/8 tsp and it came out so well! The only difference I made with freezing was putting this directly into an ice cream maker and then adding some diced up mangoes towards the end of churning and then put it in the freezer.
    I’ll be making this again for sure!

    Reply
    • Tina Dawson says

      August 5, 2019 at 2:07 pm

      I’m so happy to hear that, Shanese. Have another scoop for me, will ya?

      Reply
  4. Celine says

    January 26, 2019 at 5:42 pm

    I was wondering if the recipe works with less sugar?

    Reply
    • Tina Dawson says

      February 3, 2019 at 10:05 pm

      You can definitely reduce the sugar to taste.

      Reply
  5. edith childers says

    January 21, 2019 at 6:51 pm

    Can not wait to try your recipes!

    Reply
  6. Molly Kumar says

    July 17, 2017 at 12:19 pm

    This is absolutely yum and what a delicious way to beat the heat. I loove mangoes and would definitely try this vegan recipe 🙂

    Reply
    • Tina Dawson says

      July 18, 2017 at 2:37 pm

      Thanks so much Molly!

      Reply
  7. sue | theviewfromgreatisland says

    July 17, 2017 at 11:41 am

    This is amazing, you describe it so enticingly, I can’t wait to give it a try, I’ve never been interested in aquafaba until now 🙂

    Reply
    • Tina Dawson says

      July 17, 2017 at 11:45 am

      Oh it has a way of hooking you after the first try! Thanks Sue!

      Reply
  8. Souzan Karadsheh says

    July 17, 2017 at 11:23 am

    I love mango ice cream a lot, and really appreciate a vegan version with the addition of aquafaba here!

    Reply
    • Tina Dawson says

      July 17, 2017 at 11:45 am

      No problem, Souzan!

      Reply
  9. Elaine @ Dishes Delish says

    July 17, 2017 at 11:15 am

    Yum. Looks so delicious! I’ve never had mango ice cream but I want to try your recipe! One thing that I’m disappointed about in my neck of the woods is avocados. I haven’t had a good one in a while! Mangos on the other hand . . . Can’t wait to try some in ice cream!

    Reply
    • Tina Dawson says

      July 17, 2017 at 11:45 am

      Oh you’re gonna love this Elaine! I’m doing good on the avocado front here, so thank god for that! Deprive me of avocado and mango and I’ll prob loose my mind!

      Reply
  10. Lisa | Garlic & Zest says

    July 17, 2017 at 11:11 am

    I have a whole bag of mangoes from my grandfather’s tree sitting on my counter as we speak! I love the idea of using aquafaba in the ice cream to make it healthier, but tell me, what is the texture like in the end?

    Reply
    • Tina Dawson says

      July 17, 2017 at 11:44 am

      It’s halfway between a sorbet and ice-cream -> slightly less creamier than ice-cream, but retains the original fruit taste like a sorbet would.

      Reply
  11. Elizabeth says

    July 17, 2017 at 10:58 am

    What a fantastic recipe idea! I confess I’ve yet to try aquafaba (it looks a bit ick when you pour it out of the tin!) but I know I am missing out. Bookmarking for later!

    Reply
    • Tina Dawson says

      July 17, 2017 at 11:43 am

      Oh i’m with you on the Ick factor, but just look past it and get to whisking and the ick becomes awesome!

      Reply
    • Ines says

      July 13, 2018 at 3:29 am

      Or just make your own…

      Reply

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Hi! I'm Tina - the human behind all the content you see on this blog. Welcome to my little corner of the internet where I create flavorful and unique plant-based recipes.

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