🍦 Pistachio Mango Ice Cream

Preparation Time: 20 minutes
Chilling Time: 4-6 hours (or overnight)
Servings: 6-8 servings
Best Time to Serve: Perfect for a refreshing summer dessert or a sweet treat after dinner.

Ingredients

1. Base for Ice Cream

1 cup pistachios, shelled
2 ripe mangoes, peeled and diced
1 cup heavy cream
1 cup sweetened condensed milk
1 teaspoon vanilla extract
A pinch of salt

Instructions

🔹 Step 1: Prepare the Pistachios

Place the shelled pistachios in a food processor or blender and pulse until finely ground. You can blend them into a smooth paste or leave some larger pieces for texture, depending on your preference.
If you want a more intense pistachio flavor, you can toast the pistachios lightly in a dry pan over low heat for about 2-3 minutes before blending to enhance the flavor.

🔹 Step 2: Make the Mango Puree

Peel the mangoes, cut them into small chunks, and place them in a blender.
Blend the mangoes until smooth. If the mango is too thick, you can add a small splash of water or a bit of sweetened condensed milk to help blend it more easily. Once blended, set the mango puree aside.

🔹 Step 3: Make the Ice Cream Base

In a large mixing bowl, combine the heavy cream, sweetened condensed milk, vanilla extract, and a pinch of salt. Whisk until the mixture is smooth and fully combined.
Add the ground pistachios to the mixture and stir well to infuse the pistachio flavor throughout the cream base.
Gently fold in the mango puree, making sure the mango is evenly mixed but still leaving some marbled effect for visual appeal.

🔹 Step 4: Freeze the Ice Cream

Pour the mixture into a loaf pan or any freezer-safe container.
You can use a larger pan or divide the mixture into smaller portions, depending on your preference. Ensure that the mixture is evenly spread out and not too high in the container so it freezes well.
Cover with plastic wrap or a lid, and place it in the freezer. Let it freeze for 4-6 hours or overnight for the best texture.

🔹 Step 5: Serve and Enjoy

Once the ice cream is fully frozen, remove it from the freezer and let it sit for a few minutes to soften slightly for easier scooping.
Scoop the pistachio mango ice cream into bowls or cones, and garnish with extra chopped pistachios or drizzle some honey or maple syrup for extra sweetness if desired.

Tips for the Perfect Pistachio Mango Ice Cream

Use fully ripe mangoes: For the best flavor, choose ripe, soft mangoes that are sweet and juicy. If your mangoes are not sweet enough, you can adjust the sweetness by adding a little more condensed milk.
Enhance the pistachio flavor: If you prefer a stronger pistachio flavor, you can toast the pistachios before blending to bring out their natural oils and enhance their aroma.
Smooth and creamy texture: If you want a smoother texture, you can add a bit of cream cheese or full-fat coconut milk instead of heavy cream to make it even creamier.
Add some crunch: If you like texture in your ice cream, reserve some chopped pistachios and stir them into the mixture just before freezing for an extra crunch.

Calories (estimated)

1 serving (1/8 of the ice cream): ~250-300 kcal (depending on the serving size and extra toppings)

Energy-Saving Tips

If you don’t have an ice cream maker, this no-churn method saves both time and energy. Just freeze and stir every 30 minutes for smoother consistency.
Make the ice cream ahead of time and freeze it overnight, so you can enjoy it the next day without any extra preparation.

Who Would Enjoy This?

Anyone who loves the combination of tropical fruit and nutty flavors
Perfect for hot summer days or casual gatherings
Those who enjoy homemade ice cream with natural ingredients and a unique flavor twist

This recipe is easy to make and gives you a creamy, refreshing ice cream with the perfect balance of mango and pistachio flavors. Enjoy making this treat and sharing it with your friends and family! Let me know if you'd like a PDF version of this recipe or if you have any adjustments!