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Pistachio Mango Ice Cream – A Creamy Tropical-Nutty Delight

scoop of pistachio mango ice cream with chopped nuts and mango slices
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This no-churn Pistachio Mango Ice Cream blends the creamy richness of pistachios with the tropical brightness of ripe mangoes. It’s the perfect summer treat—nutty, fruity, and deliciously smooth.

Ingredients

Scale

  • 2 large ripe mangoes (or 2 cups mango purée)

  • 1 cup heavy whipping cream, cold

  • 1 cup sweetened condensed milk

  • ½ cup roasted unsalted pistachios, finely chopped or ground

  • 1 teaspoon vanilla extract

  • 1–2 tablespoons lime juice (optional, for balance)

  • Pinch of salt

Optional Ingredients:

  • ¼ teaspoon cardamom powder (for Indian-style kulfi flavor)

  • A few drops of rose water or orange blossom water

  • 2 tablespoons honey (for extra sweetness and smoother texture)

  • Crushed pistachios or dried mango pieces (for garnish)

Instructions

  1. Prepare Mango Purée: Peel and dice the mangoes. Blend until smooth. If using store-bought purée, ensure it is 100% mango with no added sugar.

  2. Whip the Cream: In a large chilled bowl, whip the heavy cream to soft peaks using a hand or stand mixer.

  3. Mix the Base: In a separate bowl, combine the mango purée, condensed milk, vanilla extract, lime juice (if using), chopped pistachios, and salt. Stir until fully mixed.

  4. Fold Together: Gently fold the whipped cream into the mango-pistachio mixture. Do this in batches to keep the mixture light and airy.

  5. Freeze: Pour the mixture into a freezer-safe container. Smooth the surface and sprinkle extra pistachios, dried mango pieces, or other garnishes on top.

  6. Chill: Cover and freeze for at least 6 hours or overnight until firm. Scoop and serve cold.

Notes

  • Flavor Boost: Cardamom and rose water add a kulfi-inspired twist.

  • Texture Tip: For a smoother consistency, strain mango purée before mixing.

  • Sweeter Ice Cream: Add honey if your mangoes are not very sweet.

  • Serving Idea: Serve in bowls, waffle cones, or as an ice cream sandwich between pistachio cookies.

  • Storage: Store in an airtight container for up to 2 weeks in the freezer.

Find it online: https://2thenextgen.com/the-best-pistachio-mango-ice-cream-recipe/