Mango Pistachio Ice-Cream


This homemade mango ice-cream recipe is so easy to make and extremely delicious too. The recipe was tweaked from

Servings: 21, Serving Size: ½ cup

Calories: 128.8, Protein: 2.13 g, Carbohydrate: 20.2 g, Fat: 4.47 g, Sodium: 32.9 mg


5 overripe mangoes

1/3 cup pistachios

8 oz. cool whip topping

14 oz. sweetened condensed milk*


Peel the 5 overripe mangoes, cutting the 4 mangoes into big slices. Save the 5th mango and cut into chunks, then set it aside. Put the mango slices in a blender, add 2 Tbsp of water and puree until smooth.

In a large mixing bowl, pour in the pureed mangoes, the condensed milk and the cool whip. Mix together using a hand whisk until smooth.

Add in the mango chunks and the pistachio, folding it into the mixture.

Pour mixture into a bowl with a lid. Place in the freezer for 3 hours and enjoy.

*I’ve replicated this recipe a few more times using skim condensed milk, and there wasn’t much of a difference in taste or texture. I recommended skim condensed milk instead of regular condensed milk because it has less calories and no fat.