JojoM

Dive into summer with this ultra-creamy no-churn mango ice cream! Made with ripe mangoes, Greek yogurt, and honey—no machine needed. Refreshing, healthy, and irresistibly tropical.
Prep Time: 20 minutes Freezing Time: 4-6 hours
For a perfect scoopable consistency, let the mango ice cream sit out for about five minutes before serving. This will make it easier to scoop and serve. Pair it with tropical fruit salads, coconut cookies, or even a refreshing glass of sparkling water for a delightful treat.
This recipe yields approximately 4 servings, with each serving being around 150 grams.
The nutrition information provided is based on the ingredients listed and may vary depending on substitutions or additional ingredients.
It's best to use a less fibrous mango variety, like Ataulfo, for a smoother ice cream texture. Make sure the mango is ripe and sweet for optimal flavor.
Yes, you can use store-bought frozen mango, but ensure it's good quality and ripe for the best flavor.
This ice cream can be stored in an airtight container in the freezer for up to two weeks.
Absolutely! Feel free to experiment with other tropical fruits like pineapple or even add a swirl of passion fruit for a unique twist. You can also add nuts, chocolate chips, or coconut flakes for added texture and flavor.
This no-churn mango ice cream is relatively healthy compared to many store-bought ice creams, as it uses fresh fruit, Greek yogurt, and natural sweeteners like honey. However, it's still a dessert, so it's best to enjoy it in moderation. The use of Greek yogurt adds protein and probiotics, while mango is a rich source of vitamins A and C, as well as dietary fiber.
Whether you're a mango lover or just looking for a delicious and refreshing dessert, this no-churn mango ice cream is sure to hit the spot. With its tropical flavors and easy-to-make recipe, it's a dessert worth sharing with friends and family. So go ahead, indulge in a taste of paradise!
Dive into summer with this ultra-creamy no-churn mango ice cream! Made with ripe mangoes, Greek yogurt, and honey—no machine needed. Refreshing, healthy, and irresistibly tropical.

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Prepare and freeze the mango cubes until completely solid.
In a blender, combine Greek yogurt, honey, and lime juice.
Add the frozen mango cubes to the blender.
Blend until smooth and creamy.
Transfer the mixture to a metal tray or baking dish.
Freeze for at least 6 hours, or until firm.
Let sit at room temperature for 5–10 minutes before scooping.
Scoop and enjoy!
7/11/2025
Perfect balance of tangy and sweet. Served it with crushed pistachios on top for extra crunch—highly recommend!
12/10/2024
Absolutely delicious! I folded in a swirl of coconut cream before freezing and it tasted like mango lassi ice cream.
8/8/2024
A hit with the kids! Next time I’ll try mixing in some coconut flakes for texture.
3/6/2024
Super easy and so refreshing! I used kefir instead of Greek yogurt and it still came out great.
11/4/2023
Really enjoyed this recipe! I added a little extra honey since my mangoes weren’t super ripe—worked beautifully.
7/3/2023
This was the perfect tropical treat on a hot day! Loved how creamy it turned out without needing an ice cream maker.
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Serving Size: 1 serving
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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The Heirloom Pantry's Kat and Alec adapted by JojoM