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creamy mango ice cream

Creamy Mango Ice Cream with Greek Yogurt

Creamy mango ice cream with no condensed milk, no heavy cream and no ice cream maker. Four ingredients, five minutes in a blender, and all the sweetness comes from the fruit.
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Prep Time 5 minutes
Freezing time 4 hours
Servings: 2 servings
Course: Dessert
Ingredients Method Video Notes

Ingredients
  

  • 250 g ripe mango chunks chunksfrozen, about 1 1/2 cups
  • 100 g banana frozen, about 1 small banana
  • 20 g milk powder about 2 tablespoons, whole or skim
  • 30 g Greek yogurt about 2 tablespoons, plain

Method
 

  1. Freeze the mango and banana chunks for at least 4 hours. Skip this step if you are using store bought frozen mango.
    Creamy Mango Ice Cream with Greek Yogurt (No Condensed Milk, No Churn) - frozen mango and banana
  2. Take the fruit out of the freezer 10 minutes before blending so it softens slightly.
  3. Blend the mango, banana, milk powder and Greek yogurt until completely smooth. Stop and scrape the sides down with a spatula whenever the blender stalls.
    Creamy Mango Ice Cream with Greek Yogurt (No Condensed Milk, No Churn) - Frozen mango and banana being blended into a smooth mango ice cream
  4. Serve immediately for a soft serve texture, or transfer to a shallow container and freeze for 1 hour if you want it firm enough to scoop.
    Close up of the smooth texture of no churn mango ice cream

Video

Notes

  • Do not add liquid unless the blender truly will not move. Scrape the sides first. Every extra bit of liquid becomes an ice crystal once it refreezes.
  • Ripeness is everything. The mango should yield slightly when pressed and smell sweet near the stem.
  • If the ice cream has been in the freezer for more than an hour, let it sit on the counter for 10 to 15 minutes before scooping.
  • No yogurt on hand? It still works, with a lighter texture closer to sorbet.