I recently got these AMAZING mangoes from Shahin’s Farm. They were so good I just had to get a little creative with the way I’ll eat them.

I usually cut the peels into cubes or slice them into strips, this time I thought I’d a bit more.

Now these recipes are SUPER easy, and don’t require that many ingredients, so you could all make & enjoy at home.

Here’s what I made: mango ice cream, mango jam & a mango yogurt smoothie bowl with granola & nuts!


Mango ice cream:


  • 2 cups of mango pulp
  • 2 cups of heavy cream/cooking cream
  • 400gm condensed milk (average size of tin)


  • Whisk the cream in a bowl until no lumps are there.
  • In a separate bowl, stir together the mangoes with the condensed milk until they’re well combined.
  • Combine all mixtures and stir until they’re well combined.
  • Pour in a container, top with foil and then the lid.
  • Store in the freezer for 8 hours.

Mango jam:


  • 1 cup water
  • 3 cups mango pulps
  • 1/2 cup cane sugar (I used regular granulated white sugar)
  • 1 tsp lemon juice


  • Add the water, sugar & lemon juice in a saucepan and bring to a boil.
  • Bring heat down to medium, and add the mango pulps while mashing them with a potato masher/fork.
  • Cook for about 5-8 minutes till texture thickens.
  • Set aside to cool, then transfer to a glass jar.
  • Store in the fridge to further thicken and cool down.
  • Serve after 1-2 hours.

Mango smoothie bowl:


  • 2 cups mango pulps/chunks.
  • 1/2 tbsp honey.
  • 1 tsp lemon juice.
  • 1/4 tsp cinnamon.
  • 1 cup plain yogurt (I used Greek yogurt from Lactel)


  • Pour all ingredients in a blender/food processor and blend till well combined.
  • Serve immediately, or store in the fridge for later (preferably on the same or next day).

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