Deeba’s Mango Ice Cream

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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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