Nothing beats the sweet, creamy, and refreshing taste of homemade Yogurt Mango Ice Cream! This recipe is perfect for mango lovers who want a healthy yet indulgent frozen treat. With just a few simple ingredients—ripe mangoes, Greek yoghurt, honey, and a touch of vanilla.
You can create a luscious, tropical dessert that’s naturally sweet and packed with flavour. Unlike traditional ice cream, this version skips heavy cream and eggs, making it lighter, healthier, and full of probiotics from the yoghurt.
The natural creaminess of mangoes ensures a smooth, velvety texture, while honey enhances their natural sweetness. The best varieties for ice cream are Ataulfo, Alphonso, or Haden, as they have a smooth texture and a naturally sweet taste.
If your mangoes are firm, let them ripen at room temperature for a few days before using them. Hold the mango upright and carefully cut along both sides of the pit to remove the flesh. Use a spoon to scoop out any remaining mango from the skin and pit.
Dice the mango flesh into small chunks – The smaller the pieces, the easier they will blend. Spread the mango pieces in a single layer on a baking sheet lined with parchment paper and freeze for at least 3-4 hours, or until completely solid. This ensures the ice cream has a naturally creamy texture when blended.
Blend the Ingredients;
Add the frozen mango chunks to a high-powered blender or food processor.
Pour in the Greek yoghurt – Full-fat Greek yoghurt gives the creamiest texture, but you can use low-fat yoghurt if preferred.
Drizzle in the honey – Start with ¼ cup and adjust to taste. If your mangoes are very sweet, you may need less. If you like a sweeter ice cream, add more.
Add the vanilla extract, lemon juice, and a pinch of salt – These small additions enhance the overall flavour.
Blend on high speed until smooth and creamy – This may take 1-2 minutes. Scrape down the sides of the blender as needed to ensure everything mixes evenly. If the mixture is too thick to blend, add 1-2 tablespoons of milk or water to help it process smoothly. But be careful not to add too much, as it can make the ice cream icy.
Freeze the Ice Cream;
Transfer the blended mango mixture to a freezer-safe container. A shallow, wide container works best for even freezing. Smooth the top with a spatula and press a piece of plastic wrap directly onto the surface to prevent ice crystals from forming.
Cover the container with an airtight lid and freeze for at least 4-6 hours or until firm enough to scoop. Alternatively, pour the prepared ice cream liquid into the mould, shake it a few times and cover it with a lid. For the creamiest texture, stir the mixture every 1-2 hours during the first 3 hours of freezing.
This helps break up ice crystals and keeps the ice cream smooth. If you prefer soft-serve style ice cream, you can enjoy it right after blending without freezing further. Remove the ice cream from the freezer and let it sit at room temperature for 5-10 minutes to soften slightly before scooping.
Serve in bowls, cones, or as a topping for pancakes or waffles. Garnish with fresh mango slices, shredded coconut, or chopped nuts for extra crunch and flavour.
Expert Tips for Perfect Mango Ice Cream;
Use very ripe mangoes – The sweeter and juicier they are, the better the flavour. Avoid fibrous mangoes, as they can make the ice cream grainy.
Full-fat Greek yoghurt is best – Low-fat yoghurt can make the ice cream icier. For an even richer texture, mix in ½ cup (120ml) heavy cream or coconut cream.
Taste before freezing – Mango sweetness varies, so adjust honey or lemon juice accordingly.
Blend in short pulses – Over-blending can heat the mixture and make it too soft.
Avoid excessive freezing – If left in the freezer too long, homemade ice cream can become very firm. Let it soften before serving.
Flavor Variations and Customization Ideas;
Vegan/Dairy-Free Version: Use coconut yoghurt or full-fat coconut milk instead of Greek yoghurt and swap honey for maple syrup or agave.
Fruity Twists: Blend in strawberries, bananas, or pineapple for a tropical fusion.
Crunchy Add-ins: Stir in chopped almonds, pistachios, or crushed graham crackers before freezing.
Chocolate Lovers: Add mini chocolate chips or a drizzle of melted dark chocolate after blending.
Spiced Mango Ice Cream: Mix in a pinch of cinnamon, cardamom, or chilli powder for a unique twist.
Serving Suggestions;
With Cookies: Serve with shortbread cookies, vanilla wafers, or biscotti for a delightful crunch.
As a Mango Parfait: Layer ice cream with granola, fresh fruit, and a drizzle of honey.
In a Milkshake: Blend with milk or coconut milk for a creamy mango shake.
Storage and Make-Ahead Tips;
Storage: Keep in an airtight container in the freezer for up to 2 weeks.
Softening: Let it sit for 5-10 minutes before scooping for the best texture.
Make-Ahead Option: Freeze the blended mixture in ice cube trays and blend again before serving for instant soft-serve.
This Yogurt Mango Ice Cream is creamy, refreshing, and so easy to make! Whether you serve it as a healthy dessert, a quick snack, or a party treat, it’s guaranteed to be a hit.
Ingredients;
- 2 large ripe mangoes (about 400g / 14 oz mango flesh)
- 1 ½ cups (375g / 13 oz) full-fat Greek yoghurt
- ¼ cup (60ml / 2 oz) honey
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
- Pinch of salt
