This 4-ingredient Mango Ice Cream is a must-try! Creamy, refreshing, and packed with ripe mango sweetness, it's a perfect summer treat.
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If you've been following my CREAMi journey, you know that any fruit entering the house is a candidate for a cold treat! We recently got a box of ripe mangoes 🥭from H-mart, and I couldn't resist turning them into a delicious frozen treat just like jackfruit (langka), blackberry, peach and sweet corn ice cream.
Don’t miss my creamy Mango Sago dessert—it’s another fruity favorite that’s super easy to make!
Stay tuned for more fruity adventures with my Ninja CREAMi Deluxe!Stay tuned for more fruity adventures with my Ninja CREAMi Deluxe!
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Why You’ll Love This 🥭
- Uses real mango—fresh or frozen
- Creamy without bananas or protein powders
- No artificial thickeners or stabilizers
- Easy to prep and spin in the Ninja Creami
- Great for summer, meal prep, or quick dessert fixes
What You’ll Need
- Ripe Mangoes: Choose fresh or frozen ripe mangoes for their natural sweetness.
- Heavy whipping cream: This ingredient adds a luscious, creamy texture that makes it indulgently smooth and delightful. You can use half and half for a slightly lighter option.
- Milk: I used soy milk. Any type of milk or milk alternative can be used, such as oat milk, or cow's milk, depending on your dietary preferences.
- Condensed Milk: Adds creaminess and just the right amount of sweetness.
- Sweetener: I used Monk Fruit or any sweetener of your choice such as honey, maple syrup, coconut sugar, stevia, agave or regular sugar.
See recipe card for quantities.
Optional Add-ins:
- Tajín or chili lime seasoning
- Toasted coconut
- Mango puree swirl for double texture
How to Make Mango Ice Cream?
- In a blender, combine mango (skin and seed removed), heavy whipping cream, soy milk, condensed milk and monk fruit or your preferred sweetener. Blend until smooth. Pour the blended mixture into a pint container, making sure it does not exceed the max fill line.
- Place the pint container in the freezer and freeze for at least 18-24 hours.
- After freezing, remove the pint container from the freezer and place it into the machine. Attach the pint holder lid and lock it into place. Select the "Ice Cream" setting and process the mixture.
- If the mixture is crumbly after the first spin, select the "Respin" function and process again until you achieve a creamy consistency. I only needed to do one additional spin.
- Scoop it into bowls and top with your favorite toppings, such toasted shredded coconut flakes.
💪🏼Make It High Protein
- Add Protein Powder: Mix in a scoop of vanilla or unflavored protein powder to boost the protein content without altering the flavor.
- Add Cottage Cheese: Add ½ cup of the cottage cheese for a creamy and protein-packed treat.
- Incorporate Collagen: Stir in a tablespoon of collagen powder to add a protein boost without affecting the flavor or texture.
👍🏼Make It Less Sugar
- Replace Condensed Milk: Substitute with evaporated milk and a low-calorie sweetener like monk fruit, stevia, or erythritol to lower the sugar content.
- Adjust Sweetener: Use a natural sweetener like monk fruit, and feel free to decrease the amount according to your taste to keep the dessert light on sugar.
Equipment
For this recipe, I used:
- Vitamix Blender: Perfect for blending the base ingredients smoothly.
- Ninja Creami Deluxe: The star of the show! This machine turns your frozen base into creamy creation in minutes.
- Pint Container: The pint container is essential for freezing and churning your mix.
🍨Topping Suggestions
- Fresh mango slices for added texture and flavor
- Toasted coconut flakes for a tropical touch
- Chopped nuts such as almonds or pistachios for crunch
- A drizzle of honey or caramel sauce for added sweetness
- Whipped cream or whipped coconut cream for a creamy finish
- Sprinkle of granola or crushed graham crackers for a crunchy element
FAQs
Absolutely! Frozen mango chunks work well in this recipe. Just make sure they are thawed slightly before blending.
For the best flavor, use ripe mangoes that are sweet and fragrant. They should be soft to the touch but not overripe or mushy.
Yes, you can substitute heavy whipping cream and milk with dairy-free options like coconut cream and almond milk for a vegan version.
Yes, you can experiment with adding other fruits like strawberries, pineapple, or even bananas for a different flavor profile.
You likely need more fat or liquid. Add a splash of milk or half & half and use the “Respin” function.
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Ninja Creami Mango Ice Cream Recipe
Equipment
- 1 Blender
- 1 Ninja Creami Ice Cream Maker
Ingredients
- 3 fresh ripe mangoes
- 1 cup Heavy whipping cream
- 1 cup soy milk
- ½ cup condensed milk
- 2 tablespoon monk fruit
Instructions
- In a blender, combine mango (skin and seed removed), heavy whipping cream, milk, sweetened condensed milk and monk fruit or your preferred sweetener. Blend until smooth. Pour the blended mixture into a Ninja Creami pint container, making sure it does not exceed the max fill line.
- Place the pint container in the freezer and freeze for at least 18-24 hours.
- After freezing, remove the pint container from the freezer and place it into the Ninja Creami machine. Attach the pint holder lid and lock it into place. Select the "Ice Cream" setting and let the Ninja Creami process the mixture.
- If the mixture is crumbly after the first spin, select the "Respin" function and process again until you achieve a creamy consistency. I only needed to do one additional spin.
- Scoop the mango ice cream into bowls and top with your favorite toppings, such toasted shredded coconut flakes.
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Notes
- If the mixture is crumbly after the first spin, select the "Respin" function and process again until you achieve a creamy consistency.
- The calorie count provided is an estimate and may vary depending on the specific ingredients and brands used.
Thank you for your feedback 😊