Mango Ice Cream in a Blender! ไอศรีมมะม่วง ง่ายสุดๆ
A ridiculously simple ice cream recipe that is also ridiculously delicious! This mango ice cream is done in a blitz (literally!) using only a blender and 3-4 simple ingredients. Trust me, you’ll be amazed, as I was, at how good this ice cream is given how easy and quick it is to make! Now every time good sweet mango goes on sale I buy a whole bunch and freeze them just for this occasion! Just one note: mango makes up a very large proportion of this recipe so it’s really important that you use good, ripe mango for this! Enjoy!
- 300 g sweet, ripe mango, cut into small cubes and freeze, you will need about 1½ – 2 mangoes (see note)
- ¼ cup (60 mL) honey (may need more if your mango isn’t very sweet)
- ½ cup (120 mL) Greek yogurt, plain, full-fat (about 10% fat) (if you can’t find Greek yogurt, see note below on how to make your own)
- 1-3 tsp lime juice (amount depends on how tart your mango is, and you may not need any at all if the mango is sour)
Note: When freezing mango, freeze on a plate or tray lined with parchment paper or plastic wrap (so the mango won’t stick to the tray) and spread the mango cubes out so they are not touching each other (so they won’t stick to each other). If your tray isn’t big enough, you can stack the mango in layers, with plastic wrap or parchment paper in between each layer.
To make your own Greek yogurt from regular, plain, full-fat yogurt: Line a mesh sieve with two layers of cheesecloth or coffee filter, and place it over a bowl. Place at least 1 cup of yogurt in the sieve and let it sit in the fridge for 2 hour, and you will notice a lot of watery liquid (the whey) will be strained out and your yogurt will not be very thick and creamy.
Place a metal cake pan that you will use for storing the ice cream into the freezer before you start prepping. I suggest using a metal cake pan because it conducts heat faster and will help the ice cream firm up faster. Note: Faster freezing means less icy and more creamy ice cream.
Put the greek yogurt into the blender first, followed by the lime juice (if using) and honey. Tip: Try to place the honey into the middle of the blender jug and avoid getting it onto the sides because the part that sticks to the blender may not blend in.
Add the mango and blend on highest speed (I use the pulse function). It will likely be stuck in the beginning, so you have to keep pushing the mixture down to the blade, using either the blender tamper or a wooden spoon, being careful not to let the spoon touch the blade! After a little pushing in the beginning, the mixture will eventually blend smoothly without getting stuck, and as soon as the mixture looks smooth, it is done. Do not over blend, you don’t want to melt the mixture any more than necessary.
You can either serve it right out of the blender as a soft-serve style ice cream, or place it into the metal cake pan and freeze for at least 1 hour. If you’ve let it freeze for several hours, you may need to let it sit at room temp for 5 minutes to soften slightly to make scooping easier. For long term storage, cover the container with plastic wrap and then another layer of aluminum foil.
Mango Ice Cream