Mango Soft Serve

By Hetty Lui McKinnon

Updated July 31, 2025

Mango Soft Serve
David Malosh for The New York Times. Food Stylist: Barrett Washburne.
Total Time
10 minutes
Prep Time
5 minutes
Cook Time
5 minutes
Rating
5(1,308)
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
  • 20ounces 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)

404 calories; 9 grams fat; 6 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 0 grams polyunsaturated fat; 75 grams carbohydrates; 2 grams dietary fiber; 73 grams sugars; 9 grams protein; 127 milligrams sodium

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
1,308 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.

Angela dileo

Adding two tablespoons of vodka will ensure it stays scoop able

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.

Cindy

Made according to the recipe and it was so sweet and cloying we thought something must be wrong. We added mangoes with no improvement and ended up throwing out the batch. We hadg to come up with another dessert to serve guests. I would not make this again.

Mishaps

What a great recipe for a lazy cook like me. Just tried this with frozen passionfruit puree. Topped with ground cardamom. YUM.

rama

I have a fancy Vitamix blender and this is too thick for the recipe as written. My mangos were not even super hard. I chopped and froze some really good mangos in fairly small cubes. However my blender keeps overheating and shutting off. I am ready to give up and just leave it chunky. This recipe would be better suited for an ice cream maker instead of trying to blend frozen mango and condensed milk together.

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