Question: Sans an icrecream maker,how to get creamy icecream (and not a sorbet or icy crystally goop)?
By: gypsy696
Published: December 20, 2010

Esp with no eggs or milk. I use soy milk. Here what i did:

http://rawgirlinmumbai.blogspot.com/2010/12/vegan-strawberry-sorbet.html

Do i reduce the fruit content and /or add more milk since strawberries are 90+ percent water...?

Answers:
Chris Paulk

When I make ice cream (using cream  & eggs) the first thing I do is make a custard by cooking the eggs, milk or cream and sugar together. By not cooking the mixture the sugar doesn't break down and give you that creamy texture.
I use coconut milk for a vegan substitute rather than soymilk.
I use this combo for a fruit gelato- you should be able to substitute the strawberries for the mangoes. The creamy texture comes from the constant stirring- I would try stirring it often as it freezes. When you go to eat it- let it soften a bit and stir it really well again. It may help you to get the creamy texture you're looking for. 
http://www.foodista.com/recipe/HSYV4SNN/mango-gelato
Peggy van Rooyen

The time-honoured way of doing it is indeed constant stirring. Make your ice cream then freeze it, and when it is pretty much frozen solid, chop it into chunks and blitz in a blender or food processor (food processor is best). Repeat this process 3 or 4 times letting the mix freeze pretty hard each time. This will break down the ice crystals so that each time they freeze smaller until you get a pretty creamy mix. 
I find coconut milk a pretty strong flavour that impinges on the taste of other ingredients, have you tried oat or rice milk instead of soya?