Mango Ice Recipe

If using fresh mango

Peel two ripe mangoes and cut the flesh away from the pit. Roughly chop until you have about 2 cups of mango chunks.

If using frozen mango

Measure 2 cups of frozen mango chunks. No need to thaw completely; a slight thaw makes blending easier.

Measure out cold water, ice, sugar, and lime juice. Have optional garnishes ready if using.

Place the mango chunks, 1 cup cold water, 1 cup ice, 2 tablespoons granulated sugar, 1 tablespoon fresh lime juice, and a pinch (1/4 tsp) of salt into a high-speed blender.

Secure the lid and blend on medium-high to high speed for 40–60 seconds, or until mixture is completely smooth and slushy. Pause and scrape down the sides with a spatula if needed, then blend again for 10–15 seconds.

Taste the blend and adjust sweetness or acidity: add up to 1 tablespoon more sugar if not sweet enough, or a little more lime juice (up to 1 tsp) if it needs brightness. Blend briefly to incorporate any additions.

If you prefer a lighter, sparkling mango ice, pour the blended mango into a serving glass, leaving about 2 tablespoons of space, and gently top with 2–4 tablespoons (about 1/4 cup) chilled sparkling water. Stir once gently to combine.

Alternatively, for a thicker slush, serve the mango blend as-is in chilled glasses.

Garnish each glass with a couple of fresh mint leaves and a thin slice of mango on the rim.

Serve immediately with a straw or spoon — the drink is best enjoyed right away while icy and frosty.