Mango Saffron Ice Cream

In this crazy summer heat, it’s only proper that we take advantage of the mango season and make some ice cream. As long as you have tasty, ripe mangoes, this 5-minute mango ice cream is incredible and super easy to make. With fresh fruit, cream, sugar, you have a yummy ice cream that’s a lot healthier than what you would get outside.


  • 3 Medium-size or 350 Grams Ripe Mango Flesh (I used 3 Indian Sindoori mangoes; you can use any variety)
  • 2 1/3 Tablespoons White Granulated Sugar (optional, depending on how sweet your fruit is)
  • 2-3 Strands Saffron (optional)
  • 1 Tablespoon Hot Water (optional)
  • 140 ml Light Cream (25% Fat) Very Cold but Not Frozen (I used Mother Dairy, you can use heavy cream or coconut cream for dairy-free)


Prep: 5 minutes
Cooking: 10 minutes

  1. Pre-prep – Cut mangoes and cube the flesh, then freeze in an airtight container for at least a day.
  2. Steep 2-3 strands of saffron in 1 tablespoon hot water. Press the strands with a spoon and allow it too steep for 15 minutes. Then strain it and keep the saffron water in the refrigerator.
  3. To make the ice cream – Blend the mangoes, sugar (if using) and salt in a blender or food processor until well-combined.
  4. Add the saffron water and cream in a slow stream until fully incorporated. Serve immediately.
  5. Alternatively, you can freeze it but when I tried, some ice crystals formed, though it was still incredibly tasty. I also read online that it would have to get frozen very quickly for the ice crystals not to get formed.



Calories: 173kcal – Carbohydrates: 22.7g | Protein: 1.2g | Fat: 9.6g | Saturated Fat: 5.9g | Potassium: 166mg | Fibre: 1.4g | Calcium: 20mg | Iron: 0.2mg.