The recipe for the mango ice cream is the easiest ice cream recipe you will ever make, not to mention that it is also healthy. There is no special machine needed except just for a blender. For this recipe, you will use Greek yoghurt which is very thick Yoghurt where they’ve removed much of the watery part. Full-fat Greek yoghurt is creamier and if you can’t find Greek yoghurt, you can make yourself Greek yoghurt from regular yoghurt.

Liquid sugar such as hiney will help make the ice cream softer so when it freezes it won’t be so hard and it will be easier for you to scoop. If you are using very sweet mangoes which are not very tart, you can use a little lime for that little zing kick to sharpen up the flavour. If your mangoes are a little tart, you may not need the lime.

For the mangoes, you will use the less fibrous mangoes and make sure they are very ripe. Cut the mangoes into cubes and freeze them, you will also need a good powerful blender.  Add the yoghurt first then honey and a little squeeze of lime then add the frozen mangoes. You want to blend as quickly as possible and once it starts to get smooth, stop the blender then put it on a large metal tray.

The metal pan will help it freeze as fast as possible. You can always freeze it right after blending, however, if you want something firmer, let it freeze for about an hour. After an hour it will have perfect scoopable consistency. So if it is mango season where you live, get yourself some mangoes, blend, freeze them and you are done.


  • 300 g sweet, ripe mango, cut into small cubes and freeze until completely frozen.
  • ¼ cup (60 mL) honey (may need more if your mango isn’t very sweet)
  • ½ cup (120 mL) Greek yoghurt, plain, full-fat
  • 1–3 tsp lime juice


  1. Place a metal cake pan that you will use for storing the ice cream in the freezer before you start prepping.
  2. Use a metal cake pan because it will help the ice cream firm up faster.
  3. Faster freezing means less icy and more creamy ice cream.
  4. Put the Greek yoghurt into the blender first, followed by the lime juice and honey.
  5. Try to place the honey into the middle of the blender jug without getting it on the sides, because the part that sticks to the sides may not blend in.
  6. Add frozen mango cubes and blend at the highest speed.
  7. It will likely be stuck in the beginning, so you have to keep pushing the mixture down to the blade, using either the blender tamper or a wooden spoon.
  8. After a little pushing, in the beginning, the mixture will eventually blend smoothly without getting stuck, and as soon as the mixture looks smooth, it is done.
  9. Do not over blend, you don’t want to melt the mixture any more than necessary.
  10. You can either serve it right out of the blender as a soft-serve style ice cream or place it into the metal cake pan and freeze for at least 1 hour.
  11. To serve: If you’ve let it freeze for several hours, it may be a little hard to scoop so you will just need to let it sit at room temp for 5 minutes to soften slightly to make scooping easier.
  12. For long-term storage, cover the container with plastic wrap and then another layer of aluminium foil.