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Skinny Mango Chai Ice Cream|Craving Something Healthy

Skinny Mango Chai Ice Cream

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Servings: 2 quarts


  • 4 cups of fresh mango cubes or frozen cubes, thawed
  • 2 cups 1% milk
  • 1 tablespoon plus 1 teaspoon corn starch
  • 1 1/4 cups heavy cream
  • 1/2 cup sugar
  • 2 tablespoons light organic corn syrup
  • 1 whole Beanilla Vanilla Beans split and seeds scraped
  • 4-5 chai tea bags
  • 3 tablespoons softened cream cheese
  • 1/8 teaspoon sea salt or vanilla salt
  • 2 tablespoons good vanilla or bourbon vanilla


  • Puree mango in a food processor or blender until smooth. Set aside.
  • Remove about 2 tablespoons of the milk, and mix with corn starch in a small bowl. Set aside.
  • Bring remaining milk, cream, sugar, corn syrup, vanilla bean and scraped seeds, to a boil in a medium saucepan, stirring well to dissolve sugar.
  • While mixture is coming to a boil, steep tea bags in the milk-cream. Reduce heat to medium and continue to boil slowly for 4 minutes. Stir in the corn starch-milk mixture, and let boil for 1 more minute. Remove from heat and discard tea bags.
  • Place the softened cream cheese in a small bowl, and add a few tablespoons of the hot cream mixture to the corn starch to temper it. Add the mixture back into the pot and whisk well until cream cheese is smooth.
  • Whisk in mango puree until well combined and mixture is smooth.
  • Transfer contents to a lidded container, and refrigerate for several hours until cool, or overnight.
  • When mixture is cool or cold, pour it into an ice cream maker
  • and churn for 20-30 minutes until light and fluffy.
  • Freeze ice cream for at least 3 hours.


Recipe base adapted from Jeni's Splendid Ice Creams at Home
Did you make this recipe?Tag me @CravingSomethingHealthy!