This High Protein Mango Ice Cream is the perfect healthy and high-protein twist on your regular mango ice cream. Made with fresh mangoes, cottage cheese, and a touch of honey, it’s a healthier alternative to traditional ice cream.
This easy, no-churn, no-sugar, no-fuss pistachio mango ice cream is a delightful balance of sweetness and nutrition.
Reduce food waste by using every part of an ingredient, from root to leaf.
Craving a creamy, tropical treat that’s both delicious and packed with protein? This simple, wholesome, and delicious mango ice cream is the perfect solution!
About High Protein Mango Ice Cream
This homemade mango ice cream combines the natural sweetness of ripe mangoes with the creamy texture of cottage cheese. This recipe doesn’t just make a healthy dessert; it’s also satisfying and nutritious.
No ice cream machine is needed, no fuss—just a simple food processor.
With just a few simple ingredients, you can enjoy a high-protein dessert that’s perfect for any occasion.
Mangoes add a tropical, fruity base, while roasted pistachios provide a crunchy texture and nutty flavor. Vanilla extract enhances the sweet and creamy notes, cottage cheese gives a rich, creamy texture with high protein content, and honey acts as a natural sweetener to balance the tartness of the mango.
It is a gluten-free and vegetarian recipe. It’s a very versatile recipe that can also be made vegan with slight adjustments. I used pistachios in this recipe, but you can also use other nuts of your choice or skip adding nuts altogether.
Just blend all the ingredients, pour into a freezer-safe container, freeze, and scoop. Your High-Protein Mango Ice Cream is ready. Enjoy this delicious, healthy, and satisfying treat that’s perfect for any occasion!
Why You Will Love the Recipe
This High-Protein Mango Ice Cream
✓ Is high in protein
✓ Is no-churn
✓ Is simple and easy to make
✓ Uses cottage cheese
✓ Uses only four ingredients
✓ Is a rich source of protein
✓ Makes a great post-workout snack
✓ Is naturally sweetened with honey
✓ Contains no refined sugar
✓ Has a smooth and creamy consistency
✓ Is super delicious
Ingredients
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Mangoes: The star ingredient of this recipe, adding natural sweetness and a tropical flavor to the ice cream.
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Pistachios: I used roasted pistachios for a crunchy texture and nutty flavor. You can also use other nuts like cashews or almonds in this ice cream recipe.
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Vanilla extract: Enhances the overall flavor profile. Adding vanilla extract is optional; you can also use other flavors like almond extract or mango extract.
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Cottage cheese: The primary source of protein, contributing to the creamy texture.
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Honey: I used honey as a natural sweetener to balance the tangy flavors. You can also use other healthier sweeteners like maple syrup or agave nectar, or even sugar.
Variations
Dairy-Free Option
For a vegan version of this mango ice cream, substitute cottage cheese with coconut cream.
Sweetener Alternatives
I used honey in this recipe, but you can also use maple syrup or agave nectar for a different flavor.
Different Flavors
I used vanilla extract, but you can experiment with other flavors. You can also add sweet-scented spices like a pinch of ground cardamom or cinnamon for a spiced twist.
Serving Suggestions
This easy, high-protein mango pistachio ice cream is a refreshing dessert or sweet snack during warm weather or any time of the year. Pair it with fresh mango chunks for a more tropical feel, and chopped pistachios for added crunch.
Due to its high protein content, it makes an ideal recovery treat, making it a lovely post-workout snack. For an indulgent breakfast treat, pair it with granola and fresh berries for a nutritious start.
Storage Suggestions
Like any other ice cream, store this no-churn pistachio mango ice cream in an airtight container in the freezer for up to one week. Let it sit at room temperature for a few minutes before scooping to ensure the best texture.
Tips and Tricks to Make the Best High-Protein Mango Ice Cream
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Smooth Texture: This recipe creates a smooth and creamy ice cream. For an ultra-smooth texture, freeze the ice cream for one hour, blend, freeze for another hour, blend again, and then freeze for 4-6 hours or until fully set.
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Cottage Cheese: For the best creamy texture, use full-fat cottage cheese. If texture isn’t a big concern, you can use low-fat cottage cheese.
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Cheesecake High-Protein Mango Ice Cream: To make a cheesecake-style ice cream, swap half of the cottage cheese with cream cheese and add 3-4 crushed digestive cookies before freezing.
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Easier Scooping: Let the ice cream sit at room temperature for about 10 minutes before scooping. Dip your ice cream scoop in warm water to make scooping easier.
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Mangoes: For the best creamy texture and flavor, use ripe mangoes. They add natural sweetness and a delightful taste.
High Protein Mango Ice Cream (Step-by-step photo instructions)
How to Make High Protein Mango Ice Cream
- Slice and dice the mangoes for a tropical, fruity base. Reserve 3-4 tablespoons for topping, and set them aside.
- In a high-speed blender or food processor, add the roasted pistachios and blend into a coarse powder. Next, add the cottage cheese, honey, chopped mangoes, and vanilla extract. Blend until smooth and creamy.
- Pour the mango mixture into a shallow, freezer-safe container. Top with the reserved mangoes, and sprinkle with 2 tablespoons of chopped roasted pistachios. Cover with plastic wrap and freeze for about 4-6 hours or until set.
- Remove the ice cream from the freezer, and let it sit at room temperature for 10 minutes before scooping. Scoop this high-protein mango ice cream into bowls or ice cream cones. Garnish with extra pistachios and chopped mangoes, if desired. Your delicious high-protein pistachio mango ice cream is ready. Enjoy this protein-rich mango ice cream as a refreshing treat or even as a post-workout snack!
Recipe Card
High Protein Mango Ice Cream [Recipe]
★★★★★
(Rating: 5 from 7 reviews)
| Prep time 🕐 | Cook time 🕐 | Total time 🕐 |
|---|---|---|
| 4 hours 5 mins | ||
| Category ☶ | Cuisine ♨ | Serves ☺ |
| Desserts | International | 6 |
| Nutrition Info ⊛ | Serving size ⊚ | |
| 260 calories | 1 |
INGREDIENTS
For High Protein Mango Ice Cream
Ingredients for High-Protein Mango Ice Cream
- 2 large mangoes
- 1/4 cup roasted pistachios
- 1 teaspoon vanilla extract
- 500 grams cottage cheese
- 1/3 cup honey
INSTRUCTIONS:
How to Make High Protein Mango Ice Cream
- Slice and dice the mangoes for a tropical, fruity base. Reserve 3-4 tablespoons for topping, and set them aside.
- In a high-speed blender or food processor, add the roasted pistachios and blend into a coarse powder. Next, add the cottage cheese, honey, chopped mangoes, and vanilla extract. Blend until smooth and creamy.
- Pour the mango mixture into a shallow, freezer-safe container. Top with the reserved mangoes, and sprinkle with 2 tablespoons of chopped roasted pistachios. Cover with plastic wrap and freeze for about 4-6 hours or until set.
- Remove the ice cream from the freezer, and let it sit at room temperature for 10 minutes before scooping. Scoop this high-protein mango ice cream into bowls or ice cream cones. Garnish with extra pistachios and chopped mangoes, if desired. Your delicious high-protein pistachio mango ice cream is ready. Enjoy this protein-rich mango ice cream as a refreshing treat or even as a post-workout snack!
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NOTES:
- If you want a smoother texture, after an hour of freezing, stir the mixture to break up ice crystals. Repeat after another hour.
- For the best creamy texture, use full-fat cottage cheese. If texture isn't a big concern, you can use low-fat cottage cheese.
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Author: Anupama
Recipe Source Link: https://www.mygingergarlickitchen.com/high-protein-mango-ice-cream/
