The sweetness in this icy dessert is all natural! This mango pineapple ice cream is super refreshing and really easy to make; all you need is 10 minutes and 6 ingredients you can get at any supermarket. You could pour the ice cream into popsicles as well for a fun picnic treat or a nice cream party on the beach!

Raw Mango Pineapple Ice Cream With Raspberry Swirl [Vegan, Grain-Free]

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For the Mango Pineapple Ice Cream:

  • 2 cups frozen mango, roughly chopped
  • 2 cups frozen pineapple, roughly chopped
  • 1/2 cup non-dairy milk, unsweetened
  • Squeeze of lime juice and lime zest, to taste
  • Maple syrup, to taste

For the Raspberry Swirl:

  • 1 cup raspberries, fresh or frozen and thawed
  • 1 tablespoon lime or lemon juice
  • 1 tablespoon maple syrup


To Make the Raspberry Swirl:

  1. Combine the raspberries, lime juice, and maple syrup in a blender. Blend until smooth and set aside while you make the ice cream.

To Make the Mango Pineapple Ice Cream:

  1. Add the frozen mango and pineapple to a food processor fitted with an "S"-blade. Process until finely ground.
  2. Add the milk and a good squeeze of lime juice and lime zest to taste. If your fruit isn’t sweet enough, you could add a spoonful of maple syrup too, but I don’t think it needs it. Process again until creamy.
  3. Swirl with the raspberry sauce and serve right away.


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  1. This recipe is not "raw", because the recipe calls for Maple Syrup. Maple syrup is not a "raw" food!

    Here is why…

    For a food to be considered "raw", some experts state it can not be heated up past 104°F – 120°F. Maple Syrup is boiled at around 219°F when it is being processed!