How to make mango ice cream: summery, fresh, and naturally sweet!

Craving a tropical treat you can make yourself in a flash? This mango ice cream is deliciously creamy, refreshingly sweet, and contains only a few pure ingredients. Perfect for a hot day or simply as a treat.

What do you need?

• 2 ripe mangoes

• 3 tablespoons honey (to taste)

• 250 ml full-fat yoghurt (preferably Greek yoghurt for creaminess)

• 1 teaspoon vanilla extract

Here's how to make it:

1. Cutting a mango
   Cut the mangoes in half along the pit. You'll know you've done it right when you can almost feel the skin on the other side with your knife as you cut—that means you've removed as much flesh as possible.

2. Scoop out the meat
   Using a spoon, scoop the flesh from the peel and place it in a blender or food processor.

3. Mix
   Add the yogurt, honey, and vanilla extract to the mango. Blend until smooth and creamy.

4. Freeze
   Pour the mixture into a freezer-safe bowl or popsicle molds. Freeze for at least 4 hours, or until firm.

5. Serve
   Let the ice cream soften for 5 minutes before scooping. Serve it plain or with some fresh fruit.

Tip:

Use really ripe mangoes for the most flavor. The softer and more fragrant, the better your ice cream!

Prefer vegan? Use plant-based yogurt and replace honey with maple syrup or agave syrup.

Let summer come 🌞🍨
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