Sun-ripened mango blends with rich, full-fat coconut milk for a frozen dessert that's naturally creamy without any dairy in sight. A splash of lime juice keeps the sweetness bright and balanced, while a pinch of salt and a touch of vanilla powder round out the flavor into something that tastes properly indulgent. The no-churn method here is the real trick: freezing in stages and scraping with a fork builds that thick, scoopable texture you'd expect from an ice cream maker, no special equipment required. Blending the mixture smooth one final time before the last freeze is what gives it that soft, velvety finish instead of anything icy or grainy. Bright, tropical, and easy to portion into a loaf pan, this is a solid make-ahead treat for a plant-based freezer stash.
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Combine the coconut milk, mango chunks, honey, lime juice, vanilla powder, and salt in a blender. Blend on high until completely smooth, about 60 seconds.
Taste the mixture and adjust honey or lime juice as needed, then blend briefly to incorporate any additions.
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