Mango Soft Serve

Name: Mango Soft Serve
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Yield: 4 servings
Ingredients: 20 ounces frozen mangoes (or other fruit such as strawberries, blueberries, peaches); 1 (14-ounce) can sweetened condensed milk

By Hetty Lui McKinnon

Updated July 31, 2025

Total Time: 10 minutes
Prep Time: 5 minutes
Cook Time: 5 minutes
Rating: 5(1,108)
Comments: Read comments

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

Preparation

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.
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

1,108 user ratings

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Comments

Kristin2 months ago

Frozen mango, lime zest and coconut cream makes an amazing version that no one will even notice is vegan.

Angela dileo2 months ago

Adding two tablespoons of vodka will ensure it stays scoop able

Brenda K2 months ago

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.

LKT8 hours ago

Used sour cherries and added two tablespoons of amaretto to keep it scoopable. The flavor is excellent, but it's pretty icy. Next time I'll add some heavy cream to up the fat content.

CM2 days ago

Broke my blender and too sweet- just tastes like condensed milk but might be an issue with the frozen food quality. Looking at comments after the fact- seems like they should change directions to a food processor as many people seem to have broken their blenders....

Ted2 days ago

If you are not serving immediately then you can certainly slightly thaw the fruit before blending. Subsequently freeze the sorbet but remove it ahead of time to allow it to soften from the hard freezer condition. I have made this recipe three times once with mango, once with summer fruit mix, and now with strawberries. Conclusion: Fantastic but go for the slight thaw.

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