No Churn Mango Ice Cream

Ingredients You'll Need

• 300 g sweet, ripe mango, cut into small cubes and freeze until completely frozen (see note)
• ¼ cup (60 mL) honey (may need more if your mango isn't very sweet)
• ½ cup (120 mL) Greek yogurt, plain, full-fat (about 10% fat) (if you can't find Greek yogurt, see note below on how to make your own)
• 1-3 tsp lime juice (amount depends on how tart your mango is, and you may not need any at all if the mango is sour)

Prep Time and Cooking Time

Prep Time: 20 minutes Freezing Time: 4-6 hours

The Perfect Blend: Making Your Mango Ice Cream

Blend It Up!

1. In a powerful blender, add Greek yogurt, honey, and lime juice.
2. Toss in the frozen mango cubes, and blend everything together until smooth and creamy. Be sure to blend quickly to avoid melting the mixture too much.

Freeze Your Tropical Creation

1. Pour the mango ice cream mixture into a cold, wide metal tray. Using a metal tray helps to freeze the ice cream faster, which results in smaller ice crystals and a creamier texture.
2. Place the tray in the freezer for at least 4-6 hours or until firm. If you prefer a soft-serve texture, you can freeze it for about an hour.

A Spoonful of Paradise: Serving Your Mango Ice Cream

For a perfect scoopable consistency, let the mango ice cream sit out for about five minutes before serving. This will make it easier to scoop and serve. Pair it with tropical fruit salads, coconut cookies, or even a refreshing glass of sparkling water for a delightful treat.

Nutrition Information

This recipe yields approximately 4 servings, with each serving being around 150 grams.

• Calories: 180 kcal
• Total Fat: 3 g
• Saturated Fat: 2 g
• Trans Fat: 0 g
• Cholesterol: 5 mg
• Sodium: 25 mg
• Total Carbohydrate: 36 g
• Dietary Fiber: 2 g
• Sugars: 33 g (including natural sugars from mango and added sugars from honey)
• Protein: 4 g
• Vitamin A: 15% DV
• Vitamin C: 40% DV
• Calcium: 6% DV
• Iron: 2% DV

The nutrition information provided is based on the ingredients listed and may vary depending on substitutions or additional ingredients.

Ingredient Substitutes and Tips

• If you can't find Greek yogurt, you can make your own by straining regular yogurt through a cheesecloth to remove excess whey.
• You can use agave nectar or maple syrup instead of honey to sweeten your ice cream.
• For a vegan-friendly version, try using coconut cream or a dairy-free yogurt alternative.

FAQs

What type of mango is best for this recipe?

It's best to use a less fibrous mango variety, like Ataulfo, for a smoother ice cream texture. Make sure the mango is ripe and sweet for optimal flavor.

Can I use store-bought frozen mango?

Yes, you can use store-bought frozen mango, but ensure it's good quality and ripe for the best flavor.

How long will this mango ice cream last in the freezer?

This ice cream can be stored in an airtight container in the freezer for up to two weeks.

Can I add other fruits or flavors to this mango ice cream?

Absolutely! Feel free to experiment with other tropical fruits like pineapple or even add a swirl of passion fruit for a unique twist. You can also add nuts, chocolate chips, or coconut flakes for added texture and flavor.

Is This Recipe Healthy?

This no-churn mango ice cream is relatively healthy compared to many store-bought ice creams, as it uses fresh fruit, Greek yogurt, and natural sweeteners like honey. However, it's still a dessert, so it's best to enjoy it in moderation. The use of Greek yogurt adds protein and probiotics, while mango is a rich source of vitamins A and C, as well as dietary fiber.

Last Scoop: A Dessert to Savor

Whether you're a mango lover or just looking for a delicious and refreshing dessert, this no-churn mango ice cream is sure to hit the spot. With its tropical flavors and easy-to-make recipe, it's a dessert worth sharing with friends and family. So go ahead, indulge in a taste of paradise!