Description
Homemade Mango Pistachio Ice Cream is a creamy, no-churn dessert combining the tropical sweetness of ripe mangoes with the rich crunch of toasted pistachios. Perfect for summer or any special occasion, this easy-to-make treat requires no ice cream maker and delivers indulgent flavor in every bite.
Ingredients
- 2 ripe mangoes, peeled and diced
- 1 cup heavy cream
- 1/2 cup sweetened condensed milk
- 1/2 cup whole milk
- 1 tsp vanilla extract
- 1/3 cup pistachios, shelled and roughly chopped
- 1 tbsp honey or maple syrup (optional)
- Pinch of salt
Instructions
- Blend mangoes until smooth; strain if necessary for a smoother texture.
- In a bowl, whisk heavy cream, condensed milk, whole milk, and vanilla. Stir in mango puree.
- Toast pistachios in a saucepan over low heat for 2–3 minutes. Drizzle with honey/maple syrup and add a pinch of salt if desired.
- Pour mango mixture into a freezer-safe container. Swirl pistachios in gently for even distribution without overmixing.
- Cover and freeze for at least 6 hours or overnight until firm.
- Scoop and serve, garnished with extra pistachios or honey if desired.
Notes
For vegan version, replace dairy with coconut cream and coconut milk.Frozen mangoes can be used if thawed slightly before blending.Let ice cream sit at room temperature for a few minutes before scooping for easier serving.
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 25g
- Sodium: 55mg
- Fat: 17g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 40mg
