• The mango and coconut ice-cream log recipe features in the cookbook Vegan Christmas by Audrey Fitzjohn. (Audrey Fitzjohn )Source: Audrey Fitzjohn

This mango and coconut compilation involves drizzling mango coulis over ice-cream for a vegan Christmas dessert that tastes of summer.




Skill level

Average: 3.6 (11 votes)

If you're looking for a plant-based dessert recipe that will also cool you down over Christmas in Australia, this refreshing tropical ice-cream is a must.


  • 150 g raw almonds, finely chopped 
  • 60 g flaked coconut

Mango ice-cream

  • mangoes, roughly chopped
  • 230 g caster (superfine) sugar
  • 700 ml coconut milk

Coconut ice-cream

  • 400 ml coconut cream
  • 200 ml coconut milk
  • 160 g caster sugar


  • 100 ml mango juice
  • 1 tbsp caster sugar
  • 1 pinch of agar-agar

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


You will need to begin this recipe 1 day ahead.

Chilling/freezing time: 6-8 hrs

1. Prepare the two ice creams the day before serving.

2. To make the mango ice cream, place the mango in a blender and blend to a puree, then transfer to a bowl. Place the sugar and milk in a saucepan over medium heat and warm until the sugar has dissolved. Do not let the mixture boil.

3. Pour the milk mixture over the mango puree and mix well. Cover the surface with plastic wrap and refrigerate for 8 hours.

4. For the coconut ice cream, place the ingredients in a saucepan over medium heat and warm until all the sugar has dissolved. Do not let the mixture boil.

5. Transfer to a bowl, cover the surface with plastic wrap and refrigerate for 8 hours.

6. Place the coconut ice cream in an ice-cream machine and churn according to the manufacturer's instructions.

7. Scoop the ice cream into a log mould and smooth the surface with a spatula.

8. Repeat with the mango ice cream, spooning it on top of the coconut ice cream.

9. Scatter the almonds over the top (reserving a few to garnish), then place in the freezer for at least 6 hours.

10. To make the coulis, place the ingredients in a small saucepan over medium heat and bring to the boil for 2 minutes, whisking constantly.

11. Remove from the heat and let stand for 5 minutes.

12. Unmould the log onto a serving plate and drizzle the coulis over the top.

13. Decorate with the reserved almonds and flaked coconut and serve.


Recipes extracted from Vegan Christmas by Audrey Fitzjohn, published by Smith Street Books, RRP $29.99. Photography by Audrey Fitzjohn.