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I’ve been told that I’m going to need plenty of frozen treats to survive the Louisiana summer, so I’m getting prepared. 😛 Lucky for me, this Mango Soft Serve for One is one of the easiest recipes I’ve ever made. It only takes three simple ingredients, and get this: you don’t even need an ice cream maker to make it. You don’t even need to drag out your big ol’ blender! I made this with an immersion blender, y’all! I’ve had to get a little creative after moving two months ago and leaving all my mother’s kitchen equipment behind. Only this week did I actually finally get a blender! Since I don’t have much counter space right now, even though I do have a blender, I’ll probably still be using my immersion blender where I can. They’re just so quick and easy to use and clean and take up so much less space. I digress. I shouldn’t be talking about the wonder of blenders. I should be talking about mangoes.
Mango is my new favorite flavor. One of the cool things about getting married is that I now do all our grocery shopping and I can buy whatever I want at the grocery store. My mom was a great grocery shopper, but she likes to stick to the basics. I actually didn’t do much grocery shopping before I got married, so if you would observe me on a grocery run right now you’d probably be highly amused at how long it takes me to get through a store – a) because I don’t know where everything is yet (like seriously…I couldn’t find peanut butter the other day. But that was a weird Walmart.), and b) because I keep getting sidetracked with all the cool things that are available for purchase that I did not know existed. Like diced frozen red beets.
I keep getting distracted. Mangoes. I finally bought frozen mangoes. I might have to not buy frozen mango chunks anymore because I can eat them right out of the freezer like candy. But hey, that’s a good thing, right? As long as I have some protein with them, I’ve got a great THM E snack! And that’s where this Mango Soft Serve comes in. Healthy carbs + protein = snack/dessert/breakfast.
The texture of this soft serve is so amazingly creamy. Why? Cottage cheese, my friends, cottage cheese. It provides so much creaminess and protein at the cost of relatively few calories. (And did I tell you that this recipe only takes THREE INGREDIENTS??) Now don’t get all weirded out on me about the cottage cheese. The mango is a strong enough flavor that it does a great job of masking the flavor of the cottage cheese, and of course it all gets blended up so you have absolute dreamy creaminess, not cottage cheese curds texture. However, if cottage cheese is just not your thing, you’re welcome to try using low-fat Greek yogurt in its place. The result probably won’t be quite as thick and it will have more tanginess which I personally don’t care for, but suit yourself. I stand by my cottage cheese. 😛
Want proof that this is good? My husband Ryan liked it! OK, he’ll eat pretty much everything, but he raved over this and said that he loved it because it was “naturally sweet.” He doesn’t fuss about alternative sweeteners, but he’ll inform me if the sweetness in something is off. I used THM Pure Stevia Extract Powder to sweeten this recipe because it’s the most budget-friendly sweetener out there and really works well to sweeten this kind of dessert at a very low cost. You’re welcome to use your favorite low-glycemic sweetener to taste, though.
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As always, check out the Notes section of the recipe for extra info. Check out the links in and below the recipe to see the products I use and recommend. Some of the links included in the recipe and blog post are affiliate links, which means that if you make purchases through these links, I make a small commission (but your price doesn’t change).
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- 1 c. frozen mango chunks
- 1 c. low-fat cottage cheese
- 1/16 tsp. (2 doonks) THM Pure Stevia Extract Powder
- Blend the ingredients together until smooth, then enjoy! You can pop it in the freezer for a bit if you want it to be firmer, but I like it right after blending.
- I actually used an immersion blender to make this, but a regular blender with a tamper or even a food processor would probably work. If you have trouble blending the mixture because it's too thick, try an immersion blender (really, it works!) or add some almond milk. If you do this it will be runnier so you'll probably need to pop it in the freezer after blending to firm it up a bit.
Strawberry and mango pair very well together, so feel free to use part frozen mango chunks, part frozen strawberries! I get my frozen mango from Walmart.
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I’ve made this before and I loved it. I made it for my son and he liked it and didn’t even know what was in it.
Have you ever tried this with other E fruits, like peaches for example? I’m wondering if the cottage cheese flavor comes through with other fruits (I’m wanting to avoid that).
I’ve done this with several different kinds of fruits. Peach may not be quite as strong a flavor as mango, but you could combine it with something like raspberries that pack more punch.
Is there a good substitute for cottage cheese that I could use for a dairy free version?
I’m sorry – not that I know of right off hand.
This Mango Soft-serve is a favourite at our house too and it’s so quick to put together. Here we have it for breakfast, or as a snack or as dessert. It just fits perfectly in all those capacities, so why not!
Does immersion blender have trouble with frozen mango?
Mine worked fine!
This is like the Cottage Berry Whip from THM! I use my food processor for it and it works great!
I have super sweet blend. Would that work well?
It should. If you have trouble with it dissolving, try powdering it in a coffee grinder first. Just add it to taste. 🙂
I’ve had a serious Mango Lassi addiction for as long as I can remember. Thankful that you created the Mango Soft Serve which is a much healthier snack and tastes a lot like my beloved, sugar-laden Mango Lassi. Thanks Briana!!
You are very welcome, Corey! I’m glad you like it!
This is genius, Briana! You are definitely the ice cream queen 😉 I’ve had it for breakfast 2 days in a row now, so good!
I have always hated cottage cheese with a fierce passion. Also not the biggest fan of mangoes. However, I knew that blending would make the curds go away, so I tried it with frozen blackberries…. *deeply inhales* I cannot get over how delicious it tastes. I’m not entirely sure where it falls on the THM spectrum, but it is very satisfying and I’ve been having it every morning for breakfast.
That made me smile. 😉 Way to go, being brave enough to try it! I love the blackberry idea. If using blackberries, you actually have a THM Fuel Pull!
Oh my goodness that makes me love it even more! Thanks!
Hi Brianna…we love mangoes here…this was truly amazing . Definitely a keeper.
Wonderful! I’m so glad!
This looks sooo yummy! I just bought 2 fresh mangoes…think they could would in place of frozen? thanks for all you do!
Sure, that should work, but you’ll need to peel and cut them into chunks, then freeze them so it creates the right consistency when you blend it with the cottage cheese.
I’ve made smoothies with the Dole frozen mixed fruit just by adding water and blending. No sweetener needed. I’m going to have to try it with cottage cheese now to get the protein. Thanks for sharing!
Great idea!
It seems like there would not be enough “stuff” in a bowl to use an immersion blender. Does it really work? What type of container do you blend this in?
Yes, it really works! That’s how I made it. I used a smallish bowl – maybe a 1 quart bowl? You just have to actively move the immersion blender to the spots that need blended; it won’t suck the mixture up by itself because it’s so thick. But I thought it was easier making it this way than putting it in a blender and having to fiddle with it because the mixture is too thick to blend.
Thanks, that is delicious!!
Looking forward to your new cookbook!
I made this exact thing last night for dessert after supper! Great minds think alike!
Cool! It’s so easy!
I tried a new treat at farmers market you might like. Mango sprinkled with lemon juice salf and chili powder. I wasn’t sute about the chili poeder but it was fantastic. So yes – another good THM snack.
That actually sounds really good! Thanks for the idea!
Can’t wait to make this Mango Soft Serve for my man, Briana! Thank you! Now a question … if I could only afford ONE special ingredient to make ice cream, should it be xanthan or gluccomanan? In some things they are interchangeable, but can I actually use xanthan in ice cream? Which will be the most versatile? (this man is an ice cream-aholic, so if I can get him switched over to your ice cream, we’ll have this thing whipped!) LOVE YOUR STUFF, KEEP IT COMING! 🙂 ps congrats, Miss Newlywed 🙂
Hi Erin! I’ve actually never personally tried xanthan gum in ice cream, but I know that people do that. I prefer xanthan gum over gluccie in things like gravies and soups, so I’d probably choose xanthan gum if I were you. Thanks so much for your sweet comment! Married life is great. 😉
Yay for mangoes! I live in Florida and need the frozen treats to survive too! I love, love, love mangoes. The best mango dessert I have ever had, was on a Disney cruise. Mango mousse. Oh my stars. Fabulous! Can’t wait to try this out! Fun fact: Some diced mango mixed in with tuna…delicious!
Mango mousse sounds amazing! I wonder if this is similar at all because it’s so creamy. The diced mango with tuna idea sounds intriguing enough to try. 😉