Creamy, protein-rich mango cottage cheese ice cream made with just three ingredients. Healthy, naturally sweet, and simple to blend—no ice cream maker needed.
450g cottage cheese – full-fat for creaminess, or low-fat for a lighter result
450g ripe mango – fresh or thawed frozen chunks, cubed
4 tbsp honey – adds natural sweetness
1. Prepare Mango: Peel and dice mango. If using frozen, thaw and drain any excess liquid.
2. Blend: Combine cottage cheese, mango, and honey in a blender or food processor. Blend until completely smooth and creamy, scraping down the sides if needed.
3. Adjust: Taste and add extra honey if you want it sweeter, or a squeeze of lime for brightness.
4. Freeze: Pour mixture into a freezer-safe container, smooth the top, and freeze for about 2 hours.
5. Serve: Let sit at room temperature for 10–15 minutes to soften before scooping and serving.
1. Use Very Ripe Mangoes: The sweeter and riper your mango, the better the flavor and texture.
2. Blend Thoroughly: Ensure there are no curds or lumps for a silky-smooth ice cream.
3. Serve Soon After Softening: This ice cream is creamiest and easiest to scoop when softened slightly after freezing.
Find it online: https://www.simplitasty.com/mango-cottage-cheese-ice-cream/