Mango Cashew Ice Cream (3 ingredients)

Creamy Homemade Mango Cashew Ice Cream

Quick Overview

Homemade mango ice cream requires only three main ingredients and zero churn equipment. Fresh mangoes blend with raw cashews and milk to create a thick, velvet base that freezes into scoops of smooth frozen dessert.

This recipe uses whole cashews to provide natural fats and body, giving the final product a rich texture without needing eggs or heavy cooking. It comes together in minutes before chilling in the freezer.

• Prep time: 10 minutes
• Cook time: 0 minutes
• Freezing time: 6 hours
• Total time: 6 hours 10 minutes
• Servings: 4
• Estimated calories per serving: 240 kcal

Ingredients

For the Ice Cream Base

• 2 large ripe mangoes (about 400 g diced flesh)
• 1/2 cup (75 g) raw cashews, unroasted and unsalted
• 1/2 cup (120 ml) whole milk or heavy cream

For the Topping

• 1 tbsp sliced almonds
• 1 tbsp chopped pistachios

How to Make Creamy Homemade Mango Cashew Ice Cream

1. Slice off the mango cheeks, score the fruit into cubes, and scoop the yellow mango pieces into a blender container.
2. Pour the raw cashews into the blender over the mango cubes.
3. Pour in the milk or cream.
4. Secure the lid and blend on high speed for 2 minutes until the mixture turns glossy and smooth with no visible nut pieces remaining.
5. Pour the creamy yellow liquid into a clean glass storage container.
6. Cover tightly with a lid or wrap and freeze for at least 6 hours until set firm.
7. Scoop into individual serving bowls and sprinkle with sliced almonds and pistachios before serving.

Pro Tip

Blenders can struggle to break down hard, dry cashews completely if you lack a high-speed appliance. If you do not own a high-powered blender, soak the raw cashews in boiling water for 15 minutes and drain them before blending. Soaking softens the nut fibers, ensuring your ice cream turns out velvety without any grainy nut grit at the bottom.

Serving & Storage

Serve this tropical frozen treat in chilled glass bowls. Top each serving with extra diced fresh mango, toasted coconut flakes, or crushed nuts to add texture against the soft ice cream base.

Keep the ice cream stored in an airtight freezer-safe container in the back of your freezer. It stays fresh for up to 2 weeks without losing flavor.

Because this recipe contains no artificial stabilizers, let the container sit on your kitchen counter for 5 to 10 minutes before scooping. This short rest softens the frozen edges and allows for smooth scoops. Do not thaw at room temperature for longer than 15 minutes, or the texture will melt completely into liquid.

FAQs

Can I make this ice cream vegan?

Yes, swap the whole milk with full-fat coconut milk or almond milk to keep the recipe completely dairy-free.

Why is my ice cream too hard to scoop right out of the freezer?

Homemade ice cream lacks commercial preservatives, so it freezes solid; letting it sit on the counter for 5 to 10 minutes softens it naturally.

Can I use frozen mango cubes instead of fresh mango?

Yes, frozen mango works well, but let the pieces thaw slightly before blending so the mixture combines smoothly.