This is one of those recipes that feels a little surprising at first, then totally wins you over. Creamy, fruity, lightly sweet, and made with simple ingredients you probably already know. No cooking, no eggs, no ice cream maker. Just blend, freeze, and scoop.
Why I Love This Recipe
This recipe came out of one of those moments when I wanted something cold and sweet but also filling. I had ripe mangoes on the counter and cottage cheese in the fridge and decided to just try it. One blend later, I was shocked. It was thick, creamy, and tasted like real ice cream.
What makes it special for me:
- It uses real fruit for flavor, not extracts
- Cottage cheese blends smooth and creamy, no chunks
- It feels indulgent but still balanced
- You don’t need special equipment
- It freezes beautifully and scoops well
I’ve made this more times than I can count, and it still feels like a little kitchen win every time.
Servings and Time
Servings: 4
Prep time: 10 minutes
Freeze time: 3–4 hours
Total time: About 4 hours
What You’ll Need
- 2 cups full-fat cottage cheese
- 1½ cups ripe mango, peeled and diced
- 3 tablespoons honey
- 1 tablespoon fresh lime juice
- 1 teaspoon vanilla extract
- Pinch of salt
Tools You’ll Need
- High-speed blender or food processor
- Measuring cups
- Measuring spoons
- Rubber spatula
- Freezer-safe container with lid
- Ice cream scoop
Why This Recipe Works (Quick Science)
Cottage cheese is high in protein and low in water compared to milk, which helps prevent icy crystals. Blending it fully breaks down the curds into a smooth base. Mango adds natural sweetness and fiber, while honey lowers the freezing point slightly, keeping the ice cream softer and scoopable.
Recipe Instructions
Step 1: Blend Everything Until Smooth
Add 2 cups full-fat cottage cheese, 1½ cups diced ripe mango, 3 tablespoons honey, 1 tablespoon fresh lime juice, 1 teaspoon vanilla extract, and a pinch of salt into a blender. Blend on high for 1–2 minutes until the mixture is completely smooth, thick, and creamy with no visible cottage cheese curds.
Step 2: Taste and Adjust
Stop the blender and taste the mixture. If needed, blend in 1–2 more teaspoons of honey for sweetness or a few extra drops of lime juice for brightness. Blend again for 10–15 seconds to fully mix.
Step 3: Freeze the Ice Cream
Pour the smooth mango cottage cheese mixture into a freezer-safe container. Use a spatula to spread it evenly and smooth the top. Cover with a lid and freeze for 3–4 hours until firm but scoopable.
Step 4: Scoop and Serve
Let the ice cream sit at room temperature for 5 minutes. Scoop into a round bowl and serve right away. The texture should be creamy and smooth, similar to soft-scoop ice cream.
Pro Tips
- Use very ripe mango for the best flavor and sweetness
- Blend longer than you think you need to for extra smoothness
- Full-fat cottage cheese gives the creamiest result
- Let it soften slightly before scooping for perfect texture
Substitutions and Variations
- Swap honey for maple syrup
- Use frozen mango (thawed) if fresh isn’t available
- Add a pinch of ground cardamom for warmth
- Swirl in coconut cream before freezing for extra richness
Make Ahead Tips
This ice cream can be made up to 5 days ahead. Store tightly covered in the freezer. For best texture, stir once halfway through freezing if you remember.
Common Mistakes
- Not blending long enough, which leaves grainy texture
- Using low-fat cottage cheese, which freezes harder
- Skipping the honey, leading to icy results
- Freezing too long without letting it soften before scooping
What to Serve With
- Fresh sliced mango or berries
- Toasted coconut flakes
- Crushed graham crackers
- A drizzle of extra honey
Leftovers and Storage
Store in an airtight container in the freezer for up to 5 days. If it freezes very firm, let it sit out for 5–10 minutes before scooping.
Macros Information (Approximate Per Serving)
Calories: 180
Protein: 11g
Carbohydrates: 22g
Fat: 5g
Fiber: 2g
FAQ
Does it taste like cottage cheese?
No. Once blended, it tastes creamy and mild, similar to cheesecake ice cream.
Do I need an ice cream maker?
No. A blender and freezer are all you need.
Can I refreeze leftovers?
Yes, just cover tightly and let it soften before serving again.
Can I make it dairy-free?
This recipe relies on cottage cheese for texture, so dairy-free swaps will change the result.
Final Thoughts
This mango cottage cheese ice cream is simple, refreshing, and honestly fun to make. It’s one of those recipes that feels almost too easy for how good it tastes. If you try it, I’d love to hear how it turned out for you and what twists you added.
