Mango & Yoghurt Ice Cream

Mango & Yoghurt Ice Cream

  • Serves: 6 (700g) or 8 icy-poles
  • Prep Time: 00:15
  • Cooking Time: 00:00
  • * plus freezing time

This simple creamy mango treat has only three ingredients. My fruity ice cream is free from dairy and gluten and contains minimal sweetener. It's also perfect for making icy poles. When your kids ask for dessert, this is the kind of treat you can say YES to.


* Please click on the green icon next to the ingredients listed below for extra details and helpful information.

  • 2 Lge ripe mango(s)
  • 300g vanilla coconut yoghurt
  • 1 Tbsp honey (unprocessed), or maple syrup


Remove the cheeks from mangoes, scoop out the flesh and cut all the flesh from the stone and add the mango to a blender.

Add the coconut yoghurt and honey to the blender and blend on high until you have a smooth and creamy consistency. The texture comes out more like a mousse.

Spoon the mango mixture into a lined freezer-safe container, smooth the surface and seal or spoon into icy-pole moulds.

Place in the freezer for 3 hours or until set firm before serving. This mixture can also be chilled and eaten as a soft mousse over fruit salad without freezing.

If your mango ice cream has been frozen overnight or longer, allow the container to sit out for 15 - 20 minutes or longer to soften enough to scoop out easily. If you are using silicon icy-pole moulds the ice creams will pop out easily, for regular moulds dip them into warm water for 20 seconds before removing.


If possible purchase locally grown mango. Mangoes have been named the most widely consumed fruit in the world. They contain over 20 vitamins and minerals. Some of the possible health benefits include a decreased risk of macular degeneration, decreased risk of colon cancer, improvement in digestion and bone health, plus skin and hair.

coconut yoghurt

You will be able to find a recipe for cultured coconut yoghurt online using grass fed gelatin or tapioca starch for thickening. If purchasing a commercial yoghurt, read labels as many use vegetable gums and additives. Coconut yoghurt can be made in a yoghurt maker or a Thermomix machine. If you can tolerate some dairy natural organic Greek yoghurt can be used in it's place.

honey (unprocessed)

Use unrefined or raw honey. It is the most common natural sweetener in my recipes. It's best to buy local unprocessed honey as it has wonderful health benefits and can help with allergies. Generally honey sold in supermarkets has been processed. Honey possesses antiseptic and antibacterial properties.