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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.