Mango Ice Cream
This incredibly easy and healthy Thai mango ice cream is a luscious, creamy treat made simply by blending frozen ripe mangoes with thick Greek yoghurt and a touch of honey. Perfectly refreshing, this dairy-light dessert captures the pure, vibrant essence of fresh mango in every spoonful. It is a quick, guilt-free delight that requires no special equipment beyond a powerful blender for a smooth, velvety finish.
Cuisines
Cooking Instructions
Cooking: 0 minutes (plus optional 1 hour freezing time)
Notes:
Full-fat Greek yoghurt is recommended for a creamier texture; if unavailable, regular yoghurt can be strained to remove excess whey and achieve the desired thickness.
The honey acts not just as a sweetener but as a vital ingredient to ensure the ice cream remains softer and easier to scoop when frozen.
Add a small squeeze of lime juice if your mangoes are particularly sweet and lack natural acidity, which helps to sharpen and brighten the overall flavour.
This ice cream can be served immediately with a soft-serve consistency or frozen for one hour for a firmer scoopable texture.
Prepare Mango
Peel the ripe mangoes, cut the flesh into uniform cubes, and freeze thoroughly until solid.
Blend
Place the Greek yoghurt, honey, and lime juice into a powerful blender, then add the frozen mango cubes.
Process
Blend using a tamper or pulse setting, pushing the mixture down, until it becomes smooth and creamy without over-blending to prevent melting.
Freeze
Transfer the mixture into a pre-chilled metal tray and either serve immediately for a soft-serve texture or freeze for one hour for a firmer consistency.
Serve
Scoop the ice cream into bowls and serve immediately, optionally paired with sticky rice for an elevated dessert experience.
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Ingredients
| Frozen Mango Cubes | 400 g |
| Greek Yoghurt | 200 g |
| Honey | 2 tbsp |
| Lime Juice | ½ tsp |
