Mango and Cashew Ice Cream

By the GetYourMacros team · 2 September 2026

A naturally sweet, creamy vegan treat made with frozen fruit and rich cashews for a protein boost.

• Time 10 min
• Course Snack
• Diet Vegan
• Cuisine Mediterranean
• Allergens tree nuts, soy

Ingredients (1 serving)

• 200 g Mango
• 30 g Cashews
• 70 g Soy skyr
• 10 ml Lemon juice

Quantities are for one serving: multiply by the number of people. Calories and macros are computed on the app's food database, ingredient by ingredient.

Method

1. Peel and dice the mango, then freeze the pieces for at least 4 hours until solid.
2. Place the cashews in a high-speed blender or Thermomix and pulse until they form a fine powder.
3. Add the frozen mango chunks to the blender along with the lemon juice.
4. Pulse several times to break down the fruit, then add the soy skyr.
5. Blend on high speed for 30-40 seconds, using a spatula to push the mixture down if needed.
6. Stop as soon as the consistency is smooth and creamy like a soft-serve ice cream.
7. Serve immediately in chilled bowls for the best texture.

Tips

• For an even creamier result, soak the cashews in warm water for 15 minutes and drain them before blending.
• If the ice cream is too soft, place it in the freezer for 15 minutes before serving.

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