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5 Minute Mango Saffron Ice Cream

Shalini Adams
A freshly made, delicious bowl of yummy goodness to beat the summer heat!
Prep Time 10 mins
Total Time 10 mins
Course Dessert
Servings 4
Calories 173 kcal


  • 350 grams 350 grams ripe mango flesh, around 3 medium (I used 3 Indian sindoori mangoes, you can sub any variety)
  • 2 1/3 tbsp granulated sugar, white (optional, this depends on how sweet your fruit is)
  • 2-3 strands saffron (optional)
  • 1 tbsp hot water (optional)
  • 140 ml light cream (25% fat) very cold but not frozen (I used the Mother Dairy brand, you can use heavy cream, or coconut cream for dairy-free)



  • For the mangoes: cut your mangoes and cube the flesh, then freeze in an airtight container for at least a day.
  • For the saffron (if using): steep 2-3 strands of saffron in 1 tbsp of hot water. Press the strands with a spoon and allow it to steep for 15 minutes. Then strain it and keep the saffron water in the refrigerator.

To make the ice cream

  • Blend the mangoes, sugar (if using) and salt in a blender or food processor until well-combined.
  • Add the saffron water and cream in a slow stream until fully incorporated. Serve immediately.
    Alternatively, you can freeze it, but when I tried, some ice crystals formed, though it was still incredibly tasty. Online, I read that it would have to get frozen very quickly for ice crystals not to form.


Calories: 173kcalCarbohydrates: 22.7gProtein: 1.2gFat: 9.6gSaturated Fat: 5.9gPotassium: 166mgFiber: 1.4gCalcium: 20mgIron: 0.2mg
Keyword easy, healthy, quick
Tried this recipe?Let us know how it was!