Mango Icecream (2 ingredients)

There’s no added sugar, no fuss, and it’s ready in minutes. Whether you’re serving it as a healthy toddler snack or a refreshing dessert on a warm day, this homemade mango yogurt ice cream is sure to become a freezer favourite.

If you're looking for a quick and wholesome frozen treat that’s perfect for babies, toddlers, and even grown-ups, you’re in the right place. This healthy mango ice cream is smooth, creamy, and naturally sweet, thanks to ripe mango and a dollop of yogurt. 

There’s no added sugar, no preservatives, and absolutely no need for an ice cream maker. Just blend, serve, and enjoy. Whether you’re whipping up a cool snack for your toddler or sharing a scoop with the whole family, this easy homemade mango yogurt ice cream ticks all the boxes: nutritious, delicious, and super simple to make.

Why We Love This Mango Ice Cream Recipe 

• Perfect for babies, toddlers, and adults alike

• Naturally sweet with no added sugar

• Creamy, refreshing, and made with just two ingredients

• Packed with vitamin C, calcium, and probiotics

• Super quick to make—just blend and serve

• Great for teething relief or a healthy summer snack

• Easily customizable with banana, vanilla, or dairy-free yogurt

• A guilt-free treat the whole family can enjoy together

Prep time - 6 minutes 

Cook time - no cook

Yields - 3-4 potions 

Mango Ice Cream Recipe 

Ingredients

• 2 cups frozen mango chunks
• 1/2 cup plain yoghurt
• 1 tsp vanilla extract (optional)

Tip: If you don’t have frozen mango ready, simply peel and dice fresh, ripe mango. Place the pieces in a sealed container or zip-lock bag and freeze for at least 4–5 hours (or overnight) until solid.

How To Make This Healthy Mango Ice Cream

Instructions

1. Add ingredients to a food processor: Place the frozen mango chunks, yogurt, and vanilla (if using) into a food processor or high-speed blender.

2. Blend until smooth: Blend all the ingredients together, pausing as needed to scrape down the sides. It may take a few rounds of blending and scraping to get that soft, creamy consistency. Don’t worry—it’s worth the wait!

3. Serve or freeze: You can serve it immediately for a soft-serve texture—great for toddlers who can’t wait! Or, transfer it to a container and freeze it for 3–4 hours for a firmer, scoopable ice cream. Let it sit at room temperature for a few minutes before scooping, as it may become too hard if left at room temperature for too long.

Tips for Success 

Choose Sweet, Ripe Mangoes for the Best Flavour

When the mango is perfectly ripe, it adds all the sweetness you need—no added sugar necessary. If the mango feels slightly soft to the touch and has a fruity aroma, it’s good to go. Using sweet mango makes this an ideal baby-friendly dessert without the need for any sweeteners.

Freeze Mango Properly for a Creamy Texture

If you’re using fresh mango, make sure to chop it into small chunks and lay them out in a single layer before freezing. This helps the pieces freeze evenly and makes blending much easier. A minimum of 4–5 hours in the freezer—or overnight—is perfect. Don’t skip this step if you want that smooth, ice cream-like consistency that even toddlers will love.

Use Full-Fat Yoghurt for Babies and Toddlers

For little ones, using full-fat yogurt is the best option. It’s packed with healthy fats that support growth and development. Whether you use Greek yogurt for extra creaminess or a plant-based version to keep it dairy-free, yogurt adds that smooth, creamy base we’re going for in this easy homemade ice cream.

Blend Slowly and Scrape Down the Sides

When blending frozen fruit, it’s totally normal for the mixture to stick to the sides at first. Be patient and scrape it down a few times—this helps everything blend evenly. You’re aiming for a thick, creamy texture that’s similar to soft-serve ice cream. It might take a couple of minutes, but the result is so worth it—and your healthy snack will be ready in no time.

Serve Immediately or Freeze for Later

One of the best things about this toddler-friendly frozen treat is how flexible it is. You can serve it straight from the blender for a soft, scoopable ice cream that babies love. Or, pop it in the freezer for 3–4 hours if you prefer a firmer texture. Just remember to let it sit on the counter for a few minutes before scooping if it’s been frozen solid.

Storage Tips

Storing Leftovers the Right Way

If you happen to have any leftovers from your homemade mango yogurt ice cream (though chances are it’ll be gobbled up quickly!), it’s best to store it in an airtight, freezer-safe container. This helps keep the texture creamy and locks in that fresh mango flavor. Since this healthy frozen treat doesn’t contain preservatives or stabilizers like store-bought ice cream, keeping

it sealed well really makes a difference.

How Long Does It Last in the Freezer?

For the best taste and texture, try to enjoy your homemade mango ice cream within one week. After that, it’s still safe to eat, but it may start to get too icy or lose some of its creaminess. If you’re making this regularly for your baby or toddler, consider freezing it in smaller batches so it’s easier to use up while still tasting great.

Make It Toddler-Friendly with Individual Portions

To make things extra convenient for busy days, you can freeze the mango ice cream in silicone molds, ice cube trays, or small baby food containers. These single-serve portions are perfect for toddlers and babies and mean you can just pop one out whenever you need a quick baby-friendly dessert or snack. They also thaw faster than a big frozen block!

Let It Soften Before Serving

Once frozen solid, your mango ice cream might be a bit too hard to scoop right away. Allow it to sit at room temperature for 5–10 minutes before serving. This softens it up and brings back that smooth, creamy texture that babies and toddlers love. It’s a simple trick that makes a big difference, especially if you’re serving it to little ones who are still getting used to cold foods.

Equipment 

• Food processor 
• Airtight container 

Nutrition 

Suitable for 7 months +

Per Serving (Approximate):

• Calories: 100–130 
• Protein: 3–5g 
• Healthy Fats: 2–4g 
• Carbohydrates: 18–25g 
• Fiber: 2–3g 
• Vitamin C: from ripe mango
• Calcium: from yogurt
• Iron: small amounts from mango
• Probiotics: from live-cultured yoghurt

Note: Nutritional values are estimates and may vary depending on the ingredient brands and portion sizes used.