Macro-Friendly Chocolate & Mango Ice Cream

It’s time to balance out some of those heavier fall and winter recipes with a light, refreshing treat.

This Macro-friendly Chocolate and Mango Ice Cream is a nutritious version of your favourite dessert. It’s super quick to make, high-protein, low-cal, and delivers a burst of flavour. With just five ingredients, you’ll be coming back to this one time and again.

Besides, it’s never too cold for ice cream, right?

Jump to:

• What to Serve with Chocolate & Mango Ice Cream
• Extra Toppings
• Equipment Needed
• Tips for Making Chocolate & Mango Ice Cream
• Batch Cook and Store Safely
• Make it Vegan
• Chocolate & Mango Ice Cream Recipe
• Other Dessert Recipes

What to Serve with Chocolate & Mango Ice Cream

The Chocolate and Mango Ice Cream tastes great on its own as a refreshing snack. But if you still have the munchies, add some additional light treats alongside your ice cream like coconut chips, almond or cashew brittle, or mini banana muffins.

Additionally, you can serve your ice cream with beverages like mint-lime sparkling water or iced green tea with lemon for a light snack.

Extra Toppings

For extra flavour, try adding these toppings:

• Granola
• Crushed pretzels
• Dried fruit (mango, cranberries, raisins)
• Fresh fruit slices (strawberry, kiwi)
• Shredded coconut
• Mini chocolate chips
• Caramel drizzle
• Honey drizzle
• Peanut butter drizzle
• Chia seeds
• Cinnamon
• Sea salt flakes
• Sprinkles

Equipment Needed

• Small/medium mixing bowl
• Mixing spoon or spatula
• Ice cream scoop (optional—for forming evenly-shaped clusters)

Tips for Making Chocolate & Mango Ice Cream

• Use ripe mangoes for maximum sweetness and flavour.
• Freeze mango chunks in advance for quick setting and smooth texture.
• Sift protein powder before mixing to avoid clumps.
• Use an ice cream scoop or measuring spoon for uniform cluster sizes.
• Line your baking sheet with parchment paper to prevent sticking.
• Microwave chocolate in 20-30 second intervals, stirring between each, to prevent burning.
• Freeze clusters in the coldest section of your freezer for quick setting.
• Use a spoon or piping bag for a neater chocolate drizzle.

Batch Cook & Store Safely

To batch-cook the chocolate and mango ice cream bars, start by doubling or tripling the recipe, depending on how many clusters you’d like to prepare.

Use multiple baking sheets lined with parchment paper to accommodate the larger batch. If your freezer space is limited, freeze the clusters in batches before coating them with chocolate.

Once coated, ensure the chocolate is fully set before transferring the clusters to storage. Use airtight, freezer-safe containers or resealable freezer bags and layer parchment paper between clusters to prevent sticking.

Label the containers with the date to track storage time and place them in the coldest part of the freezer for optimal freshness.

When you're ready to enjoy your ice cream, let the clusters sit at room temperature for 2-3 minutes to soften slightly, but avoid refreezing any thawed portions to maintain quality. Properly stored, your ice cream bars will stay fresh in the freezer for up to two months.

Make it Vegan

To make the chocolate and mango ice cream vegan, you can easily swap out the non-vegan ingredients for plant-based alternatives.

Replace the Greek yogurt with a dairy-free option, such as coconut, almond, or soy yogurt, ideally in an unsweetened variety to control the sweetness.

Additionally, substitute the protein powder with a plant-based version like Myprotein’s THE Plant Protein or Soy Protein Isolate. Finally, use vegan-certified dark chocolate instead of regular dark chocolate chips to ensure there are no dairy ingredients. Once these substitutions are made, you can follow the original recipe as written.