Mango Soft Serve

By Hetty Lui McKinnon

Updated July 30, 2025

  • David Malosh for The New York Times. Food Stylist: Barrett Washburne.
Media 1 of 2
Total Time
10 minutes
Prep Time
5 minutes
Cook Time
5 minutes
Rating
5(1,774)
Comments
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When an ice cream craving hits at home, you’ll find near-instant joy in this quick, fruity mango soft serve. Juicy, creamy, tangy or anywhere in between, any frozen fruit will work here; strawberry, peaches, raspberries and blueberries are also excellent choices. Condensed milk delivers body and richness, transforming the fruit into a creamy concoction that mimics the whipped, airy texture of commercial soft serve. While this soft serve can be eaten right after blending, it will achieve a firmer texture closer to that of ice cream after a brief stint in a freezer. There’s room for add-ins too: Lime zest goes well with the mango, or, if using other frozen fruits, pair with vanilla extract, a touch of rose water, or even spices like cardamom or ginger. Make it vegan by using a nondairy condensed milk.

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Ingredients

Yield:4 servings

  • 20 ounces frozen mangoes (or other fruit such as strawberries, blueberries, peaches) 

  • 1 (14-ounce) can sweetened condensed milk

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

75 grams carbs; 34 milligrams cholesterol; 404 calories; 3 grams monosaturated fat; 6 grams saturated fat; 9 grams fat; 2 grams fiber; 127 milligrams sodium; 9 grams protein; 73 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Place the mango and condensed milk in a high speed blender or food processor. (It's important to know your own blender here. If it's less powerful, you may want to briefly rinse your frozen fruit in cold water to soften slightly before blending.) Blend, stopping the machine often to tamp down the fruit or scrape down the sides to help it break up, until the texture is smooth and airy, 1 to 3 minutes.

  2. Step 2

    The soft serve is ready to eat immediately. If you’d like it firmer, scrape the mixture into a loaf pan or other container, cover and freeze for 1 hour, just until it’s firm enough to scoop. The soft serve can be frozen for longer, up to 7 days; allow it to stand for 5 to 10 minutes at room temperature to make it easier to scoop.

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Ratings

5 out of 5
1,774 user ratings
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Comments

Kristin

Frozen mango, lime zest and coconut cream makes an amazing version that no one will even notice is vegan.

Brenda K

Saw this recipe at 5:30 pm, ran to store for frozen mangoes, ran home, whipped the whole thing up in 5 minutes and stuck it in the freezer by 6:15 pm. Took a nap. Then took it to a 4th of July party at 7:30 pm where folks said it was a winner. Added a handful of chopped salted almonds and lime zest on top for some sparkle.

Angela dileo

Adding two tablespoons of vodka will ensure it stays scoop able

Joyce

Use honey, Mascarpone and cottage cheese. Less sugar and more protein.

Maya B.

I used organic half and half, why have added sugar from the condensed milk? Not needed and delicious, works the same way.

Sarah Fraser

So glad to see this recipe. I have been using almond milk and it isn't quite thick enough so unsweetened condensed milk (with vegan option) sounds great. I will give this a try. But in general this combination of ingredients and works well in the heat (without all the guilt of sugar in ice cream store bought.

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