Matcha Mango Ice Cream

I have a special attachment to matcha powder from my Jamba Juice days, but then there’s also my undying love for mangoes. When you mix the two, it’s pure magic. And on these 119 degree days in Phoenix lately, there is nothing better than cold ice cream…..and a sneaky caffeine kick. You’re going to love this vegan matcha ice cream.

Coming Back from Medical Leave

You may be wondering why this recipe is making its debut on a Sunday instead of the past Tuesday. Well, I’m back at ASU after my two years medical leave. Gulp. Well, it actually wasn’t so bad (the one day of classes I had so far anyway.) 18 credits is going to be a huge handful, but I’m really jazzed to get my degree once and for all and move on to bigger and better things. Therefore, I hope you’ll excuse the less frequent recipe posting, as I will not have Tuesdays (or another week day) to devote to them anymore.

In the mean time, I’m working hard at my job (Coplex) on a company-wide fitness initiative, so that will probably make an appearance on the blog very soon: Detox tea, at-home workout, meal plan, meditation guide, and more. Yay, for helping people be healthier and feel better. 🙂 Gives me the warm fuzzies.

And most importantly, I’m starting a personal detox/cleanse regimen to rid my body of parasites. This past week I completed an 8-day general wellness tea detox inspired by Jillian Michael’s recipe, meant to flush excess water, and begin to heal my liver, kidneys, and skin (to name a few organs). I’ll be posting that detox recipe soon, as it varies from Jillian’s original.

And now for the tough part: the parasite cleanse.

I’ve never done one before, but after seeing Organic Olivia‘s posts on the topic for months now, it’s time for me to try it. The scales were tipped finally by the recent addition of food allergies (onion, sesame seeds, and peas.) There are quite a lot of (admittedly extremely general) symptoms that can point to parasite invasion:

  • Abdominal pain
  • Weight loss/gain
  • Extreme food allergies
  • Gas and/or bloating
  • Dysentery (loose stool)
  • Nausea or vomiting
  • Heart palpitations
  • Fatigue or weakness
  • Extreme menstrual cramps/PMS
  • Unexplained dizziness
  • Anemia
  • Difficulty Sleeping

But even so, did you know that 85% of Americans are affected by parasites? Can I say… EW. Well, they’ve gots to go. I’ll post updates as they develop, but if you’ve done a parasite cleanse yourself or have experience in this area, I’d love to hear about it. Comment below, or message me.

Share this:

Matcha Mango Ice Cream

Prep Time: 2+ hours to freeze; 20-30 minutes day-of
Cook Time: n/a
Total Time: 20 minutes + freeze time -or- 30 minutes in an ice cream maker
Difficulty: Easy-medium  //
Servings: 4 servings  //
Serving Size: 1 cup  //
Calories: 274*


  • 3 mangoes
  • 2 cans coconut milk (chilled in the refrigerator)
  • 1 Tbs. matcha green tea powder
  • 2 Tbs. Baking Truvia (or 1/4 c. sugar)
  • 3 Tbs. lemon juice


Directions (Without an Ice Cream Maker):

  1. Cut mangoes and freeze overnight. (Can skip freezing overnight, but it helps ice cream freeze faster.)
  2. Chill coconut milk in the fridge overnight so it separates.
  3. On the day of, dissolve sugar in the lemon juice and add to blender.
  4. Combine frozen mangoes, lemon/sugar mix, matcha powder, and the coconut fat* in a blender until completely smooth (Scoop solid part of the coconut milk from can. Save liquid for a smoothie or other recipe.)
  5. Transfer into a parchment lined container (glass or metal, safe for freezing), and cover with aluminum foil to speed up freezing. Depending on your freezer, it will take about 2-4 hours to freeze through, but overnight to solidify. You’ll want to leave it out for 10-15 min. prior to serving to make it easier to scoop.

Directions (Ice Cream Maker):

  1. Chill coconut milk overnight so it separates.
  2. Cut mangoes and set aside in your blender.
  3. Dissolve sugar into lemon juice. When completely dissolved, add to blender and puree with mango and matcha powder until smooth.
  4. Remove coconut fat from the liquid by spooning solid portion out and leaving liquid behind. Save liquid for a smoothie or other recipe. Add coconut fat and quickly pulse to incorporate so it doesn’t have time to melt.
  5. Add to your ice cream maker and follow device instructions for preparation. (Usually takes about 30 minutes to thicken.)
  6. Serve immediately after the ice cream maker freezes mixture. Store remaining portion in freezer safe container, covered.

matcha mango ice cream nutrition

*I don't count calories. My recommendations on calorie counting and nutrition can be found here

Hope this cools your soul on a hot summer day like it did mine. If you enjoyed this recipe, please share it with a friend. 🙂