Pistachio Mango Ice Cream – A Creamy Tropical-Nutty Delight

Description:

This Pistachio Mango Ice Cream is an exotic fusion of sweet, ripe mangoes and roasted pistachios blended into a rich, velvety frozen treat. With tropical fruitiness and nutty undertones, it’s both refreshing and indulgent — perfect for summer or anytime you want a sophisticated twist on traditional ice cream.

Origin:

Inspired by Indian kulfi and Middle Eastern pistachio desserts, this fusion flavor blends global influences into a refreshing, modern ice cream that’s popular in gourmet kitchens and summer menus alike.

Ingredients (Quantity):

2 large ripe mangoes (or 2 cups mango purée)
1 cup heavy whipping cream, cold
1 cup sweetened condensed milk
½ cup roasted unsalted pistachios, finely chopped or ground
1 tsp vanilla extract
1–2 tbsp lime juice (optional, for balance)
Pinch of salt

Ingredients (Optional):

¼ tsp cardamom powder (for an Indian-style kulfi touch)
A few drops of rose water or orange blossom water
Crushed pistachios or dried mango pieces for garnish
2 tbsp honey (for extra sweetness and smoothness)

Instructions:

Prepare mango puree:
Peel and dice mangoes. Blend until smooth. If using store-bought purée, make sure it’s 100% mango with no added sugar.
Whip the cream:
In a large bowl, whip heavy cream to soft peaks.
Mix the base:
In another bowl, combine mango purée, condensed milk, vanilla, lime juice, ground pistachios, and a pinch of salt. Stir well.
Fold together:
Gently fold whipped cream into the mango-pistachio mixture until fully combined.
Freeze:
Pour into a freezer-safe container. Smooth the top and sprinkle with extra chopped pistachios.
Chill:
Freeze for at least 6 hours or overnight until firm.