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creamy mango ice cream
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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.
Prep Time5 minutes
Freezing time4 hours
2 servings

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

Instructions

  • 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
  • Take the fruit out of the freezer 10 minutes before blending so it softens slightly.
  • 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
  • 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.