Step 1

Place a metal cake pan that you will use for storing the ice cream into the freezer before you start prepping. I suggest using a metal cake pan because it will help the ice cream firm up faster.  Faster freezing means less icy and more creamy ice cream.

Step 2

Put the greek yogurt into the blender first, followed by the lime juice (if using) and honey. Tip: Try to place the honey into the middle of the blender jug without getting it on the sides, because the part that sticks to the sides may not blend in.

Step 3

Add frozen mango cubes and blend on highest speed (I use the pulse function). It will likely be stuck in the beginning, so you have to keep pushing the mixture down to the blade, using either the blender tamper or a wooden spoon. After a little pushing in the beginning, the mixture will eventually blend smoothly without getting stuck, and as soon as the mixture looks smooth, it is done. Do not over blend, you don't want to melt the mixture any more than necessary.

Step 4

You can either serve it right out of the blender as a soft-serve style ice cream, or place it into the metal cake pan and freeze for at least 1 hour.

Step 5

To serve: If you've let it freeze for several hours, it may be a little hard to scoop so you will just need to let it sit at room temp for 5 minutes to soften slightly to make scooping easier.

Step 6

For long term storage, cover the container with plastic wrap and then another layer of aluminum foil