Deeba’s Mango Ice Cream

Mango ice cream image

When Amanda came up with the idea to form a secret recipe club, I just knew it would be a blast; I was thrilled when I was assigned to make something from one of my very favorite sites: Passionate About Baking.

I’ve admired Deeba’s blog for a long time. She’s got serious talent: both as a baker and as a food stylist/photographer. Her blog name, Passionate About Baking, is so perfect: with each recipe and post that she creates, her passion for sharing beautiful food is truly palpable.

Deeba has a knack for about incorporating health-promoting ingredients into the most decadent of desserts, including lots of fresh fruits and home-grown herbs (check out her recent Strawberry Mint Sorbet and you’ll see what I mean). Her recipes are at once sophisticated, creative and fun, and her photos are truly awe-inspiring. After studying her extensive recipe index and getting a little anxious about being able to pull off one of her more complicated creations, though, I decided to make a simple recipe of hers: Creamy Homemade Mango Ice Cream.

I love mangoes and while I am not able to get local mangoes like Deeba (she lives where they’re grown, in India), I did score some organic mangoes recently for a very reasonable price. If you like mangoes, this recipe could not be easier or more delicious…please note that I adapted Deeba’s brilliant recipe a bit.

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Creamy Mango Ice Cream


  • *flesh from 3-4 mangoes organic if possible
  • *1 can 14 oz sweetened condensed milk, organic if possible
  • *2 cups of Greek yogurt I used full-fat, but you can use whichever kind you like, or use 1 cup yogurt and 1 cup of organic heavy cream


  • 1. In a blender, mix the mango flesh with the condensed milk, yogurt and cream, if using. Chill in the refrigerator for at least an hour.
  • 2. Process in an ice cream maker according to the manufacturer's instructions. The ice cream will be ready after about 40 minutes and will be fairly soft; freeze overnight for a firmer consistency.

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19 thoughts on “Deeba’s Mango Ice Cream”

  1. I made a batch this week, using Mexican champagne mangoes from Whole Foods. The part that took the most effort was cutting up the mango, but I am new to mango cutting. The finished texture was perfectly smooth and silky, hard to believe there was no heavy cream (I used the yogurt) Not sure that my mangoes were especially flavorful, but when I topped a serving with cut up pineapple and strawberries, the combination of creamy mango ice cream with the bright fllavors and juicy textures of the other fruits created a memorable, healthy, dessert.

  2. Your mango ice cream recipe sounds awesome. I’ve been enjoying looking around your site, glad I came across it and I will be back.


  3. I love ice cream recipes that don’t involve a lot of work. That one sounds amazing. I am going to have to try it this summer.

  4. I just got an ice cream maker and have been keeping an eye out for recipes to try. I love how easy this is, looks great!

    • Yes, it’s super easy because it avoids the custard making step. I don’t use sweetened condensed milk in my kitchen much but I did find an organic one and it works like a charm in recipes like this.

  5. Thank you for the praise you have heaped on me Winnie…I am seriously embarrassed and feel very humble. That is my favourite mango ice cream and love the changes you made. Beautifully made and gorgeous pictures. I can’t wait for the season to begin.

  6. I love that there is only 3 ingredients in this ice cream and that one of them is yogurt. This is a recipe I’d like to try! Good choice! :)

  7. OMG I bet that was amazing! I love mango everything, so i know I would love this! So glad you participated this month, so much fun!