For Christmas, I made five (yes, five) different homemade ice creams. This mango ice cream was one of my favourites – but I also really enjoyed the other fruity one, my raspberry ice cream.

I thought this ice cream had the perfect amount of sweetness: not too little, not too much. And guess what? No sugar. Nada. Zilch. All of the sweetness comes from the mangos and a bit of honey.

I love this ice cream because it tastes so fresh and ‘summery’, and the mango flavour comes through in a very yummy way, complimented by the vanilla.

Made with a mixture of cream and plain yoghurt, the mango ice cream is not too rich. You might be tempted to eat the whole tub. I’m not sure if that’s good or bad..?

This may not be a chocolate sauce kinda ice cream (although if mango + choc sounds like your kind of thing, you do you), but there are plenty of other toppings to explore. I think this ice cream is best with fruit salad (which makes sense) or just by its own delicious self. It also works well will toasted nuts.

How to Make the Mango Ice Cream

With just five very simple ingredients, I think you can already tell that this mango ice cream is pretty easy to make.

But, disclaimer, you will need an ice cream machine. I mean, you can try it without, but it’s going to be very hard and crystalised with the high water content of the yoghurt and mango, rather than smooth and creamy.

Anyway, without further ado, here are the (very) short steps.

First, you’ve got to mush up the mangos so that you don’t have any large bits. You can do this with a fork, or better yet, a food processor. The better you mush, the better the flavour of the mango will come across in the final product. And the ‘oranger’ your ice cream will be. Yeahhh, maybe I should’ve taken my own advice here!

Next, you’re going to mix the mushed mango, plain yoghurt, honey, and vanilla bean powder well in a medium-sized bowl.

Almost there now. Beat the cream just until stiff, using a hand mixer. Fold the cream gently into the mango mixture.

Pour the entire mixture into your ice cream machine and churn for 20 minutes, or however long your ice cream machine requires. Spoon the thick ice cream into a container and freeze until you’re ready to serve it.

Because this ice cream has a fairly high water content, it may get quite hard in the freezer. If it does, just make sure you take it out of the freezer about 20-30 minutes before you intend to serve it.

Print Recipe

Healthy Mango Ice Cream

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Dessert

Serves: 1 tub

Prep Time: 20 minutes (plus 20 minutes in ice cream machine) – Cooking Time: - – Total Time: 40 minutes (plus freezing time)

A honey-sweetened summery mango ice cream that is very easy to make and requires an ice cream machine.

Ingredients

• 2 large ripe mangos, peeled and chopped
• 1 cup plain yoghurt
• ⅓ cup honey
• 1 tsp vanilla bean powder
• 300ml cream

Instructions

1

Mush up the mangos so that you don’t have any large bits. You can do this with a fork, or better yet, a food processor.

2

Mix together the mushed mango, yoghurt, honey, and vanilla bean powder well in a medium-sized bowl.

3

Beat the cream just until stiff. Fold the cream gently into the mango mixture.

4

Pour the mixture into your ice cream machine and churn for 20 minutes, or however long your ice cream machine requires. Spoon the thick ice cream into a container and freeze until firm.

Notes

Because this ice cream has a fairly high water content, it may get quite hard in the freezer. If it does, just make sure you take it out of the freezer about 20-30 minutes before you intend to serve it.