This mango saffron ice cream is creamy, bright, and simple to make. Coconut milk keeps it rich without feeling heavy, honey adds a softer sweetness than sugar, and saffron gives it that subtle floral depth that makes it taste expensive. Blend, chill, churn, then fold in fresh mango pieces so every scoop has real fruit texture.

What is Saffron?

Saffron is a spice made from the dried stigmas (tiny threads) of the Crocus flower, and it’s one of the most expensive spices in the world because it has to be harvested by hand. Each flower only produces a few threads. A small pinch adds a golden color and a flavor that’s hard to copy: warm, floral, slightly honey like, and a little earthy. It’s used in dishes like Persian rice, Spanish paella, Indian sweets, and Middle Eastern desserts.

How to make mango saffron ice cream?

Let’s make some ice cream! First put ice cream maker tub in freezer. In a small sauce pan heat up coconut milk, honey and saffron. When it starts to simmer remove from heat and set aside to cool. Peel and cut 2 of the mangoes into large chunks, place in a food processor and pour the cooled coconut milk mixture in. If you prefer smooth texture use all 3 mangoes. Purée until smooth, then place in an airtight container and refrigerate for at least 4 hours. Pour the ice cream base in the ice cream maker and churn for about 30 minutes until the thickness is similar to soft serve ice cream. Meanwhile peel and dice the last mango into small pieces. Once the ice cream is done churning fold in the mango pieces. Place in containers and freeze over night. Serve with edible flowers.

Tips

Make sure to put the ice cream maker tub in freezer the day (or two) before starting this recipe to make sure it’s cold enough to churn the ice cream.
If you prefer smooth ice cream puree all 3 of the mangoes, if you like fresh fruit chunks leave one out at the blending step!
Edible flowers can be found at most grocery stores right by fresh herbs!