Craving something sweet but want to keep things clean and healthy? This creamy, dreamy mango ice cream is just what you need. It’s made with real mangoes, thick yogurt, and a touch of honey—no refined sugar, no preservatives, and totally kid-approved. Bonus: you can even shape it like a mango for that extra “wow” factor.
Whether you’re making it for your little ones or just treating yourself on a hot afternoon, this recipe is a summer essential.
Ingredients (for 2–3 servings):
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1 ripe mango (the sweeter, the better!)
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60g hung curd or thick yogurt
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1 tbsp milk
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1 tbsp honey (optional – add more or less depending on your mango’s sweetness)
How to Make It:
1. Scoop the Mango
Peel your mango and scoop out the juicy pulp. If your mango is nice and ripe, you’re already halfway to dessert heaven.
2. Blend Everything
In a blender, add the mango pulp, hung curd, milk, and honey.
Blend until it’s silky smooth—like a mango smoothie, but thicker.
3. Pour into Moulds
Now comes the fun part! Pour the mixture into popsicle moulds or even a silicone mango-shaped mould if you have one. If not, any freezer-safe container works fine.
4. Freeze
Pop it in the freezer for at least 6–8 hours or overnight. The longer it sets, the creamier it gets.
5. Unmould & Enjoy
Once frozen solid, take it out, unmould gently, and dig in. That first bite? Pure tropical magic.
Tips & Twists:
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Using Alphonso mangoes gives it a rich color and flavor.
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Want a vegan version? Use coconut yogurt and a splash of almond milk.
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You can skip honey altogether if your mango is naturally sweet.
This is more than just ice cream—it’s summer in a scoop. And the best part? You know exactly what’s in it. Simple, clean, and so satisfying.
