Creamy vegan mango ice cream swirled with Tajin. No ice cream maker required!
- 1 Cup Mango juice
- 1 Cup Frozen mango
- 2/3 Cup Organic powdered sugar, vegan
- 2 Cans(15oz each. 30 oz total) Coconut cream or full fat coconut milk, chilled
- 2-3 teaspoons Tajin, divided
In a food processor, add the mango juice, frozen mango and powdered sugar. Process until the mixture is pretty smooth, and the frozen mango is very fine chunks and mostly blended.
In a large mixing bowl or the bowl of a stand mixer, take the chilled cans of coconut cream and add just the thick part of the coconut cream that is on the top of the can to the bowl, reserving the liquid part for another use.
Whip, using a hand mixer with a whisk attachment or the whisk attachment of the stand mixer. Whip on high until the coconut cream is very thick and you have stiff peaks. (See video)
Pour the mango mixture into a large mixing bowl and then add the whipped coconut cream to the bowl with the mango mixture a little at a time, gently folding the coconut cream into the mango mixture. Continue until all the coconut cream has been folded in.
Pour the ice cream mixture into a freezer safe container.
Sprinkle 1 teaspoon of Tajin on top of the ice cream mixture and then using a knife or spatula, swirl the Tajin into the ice cream.
Sprinkle the top evenly with 1 to 2 more teaspoons of Tajin.
Put in the freezer until ice cream is firm. At least 4 to 6 hours. Then serve when ready! Keep in the freezer.