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This Ninja Creami low calorie mango cheesecake ice cream is one of those recipes that sounds simple but tastes amazing. It's made with just 4 ingredients, has a smooth and creamy texture, and tastes just like mango cheesecake in ice cream form. You would never know this one is low calorie.
This recipe comes in at 274 calories, 25 grams of protein, 25 grams of sugar, 4 grams of fat, and 32 carbs for the ENTIRE pint.
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Mango and cheesecake are such a good combination. The sweet, tropical flavor of the mango goes really well with the tangy, sweet flavor of cheesecake and turns into really great ice cream. This recipe brings both of those flavors together in an ice cream that's low calorie, high in protein, and really easy to make with only 4 ingredients.
The cottage cheese in this recipe is part of what gives you that cheesecake flavor and adds a lot of protein to the ice cream. This recipe uses a full cup of cottage cheese, which is a lot more than most Ninja Creami recipes. Even though this isn't a specifically high protein recipe, the cottage cheese bumps the protein up to 25 grams per pint.
The sugar-free cheesecake instant pudding mix is what really brings the cheesecake flavor together. Combined with the cottage cheese, it gives the ice cream that classic sweet, tangy cheesecake taste without having to use actual cream cheese or cheesecake. The pudding mix also helps with the texture by making the ice cream thick and creamy instead of icy.
You might notice that this recipe doesn't have any sugar or sweetener added to it. That's because the canned mangoes and the pudding mix already provide plenty of sweetness on their own. Taste the mixture before freezing, though, and if you want it sweeter, feel free to add a little bit of allulose or your favorite sweetener before pouring into the pint.
If you want to change this recipe up, there are some fun ways to make it even more like a mango cheesecake dessert. Crumbled graham crackers as a mix-in would give you that cheesecake crust texture. You could also add a little swirl of jam or preserves on top if you want extra fruit flavor.
Tips for making Ninja Creami Low Calorie Mango Cheesecake Ice Cream
The pudding mix and canned mangoes add the sweetness that would normally come from adding sugar. Since the mixture is already sweet thanks to the mangoes, you don't need to add any additional sugar to the recipe.
Yes, you can use any mangoes you like! If you use fresh, make sure it's ripe and sweet, otherwise you'll need to add sweetener before freezing. If you're using frozen, be sure to thaw before adding to the mixture.
No, it tastes like mango cheesecake! The cottage cheese, combined with the cheesecake instant pudding mix, tastes like a sweet cheesecake. If you don't like cottage cheese, don't worry, you can't tell it's in there at all.
Yes, regular cheesecake pudding mix works just as well as the sugar-free version. Just know that using regular pudding mix will add sugar and calories to the pint.
You can use a different flavor, but it will change the taste of the recipe. Vanilla pudding mix would still give you a nice creamy flavor without the cheesecake tang, and white chocolate pudding mix would give you a sweeter, more dessert-like flavor.
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Ingredient tips and substitutions
The full ingredient list is at the bottom of this post in the recipe card.
- Diced Mango in 100% Juice: Canned mango is easy and convenient, and fresh or thawed frozen mango works just as well (just make sure fresh mango is ripe and sweet, or add sweetener to the base).
- Unsweetened Almond Milk: You can use any dairy or non-dairy milk in place of almond milk, just know that the higher the fat content, the creamier the texture (whole milk, 2% milk, coconut milk, oat milk, or Fairlife milk all work).
- 1% Low-Fat/50% Less Sodium Cottage Cheese: A full cup of cottage cheese is what gives this recipe its cheesecake flavor and protein, and any cottage cheese you like will work. If you can't find low-sodium cottage cheese, you may want to rinse it with a little water before using; otherwise, the ice cream will taste a little salty.
- Sugar-Free Cheesecake Instant Pudding Powder: Regular cheesecake pudding mix works just as well if you don't need sugar-free, and make sure to use INSTANT pudding mix (not cook-and-serve or premade pudding).
- Mango Juice (Optional): The reserved juice from the canned mango gets used if the ice cream is dry after the first spin, and any dairy or non-dairy milk works in its place too.
Directions for Making the Ice Cream Mixture
- Pour the diced mango, almond milk, cottage cheese, and instant pudding mix into a small blender and blend until all ingredients are fully combined. Pour the mixture into a Ninja Creami pint container.
- Freeze on a level surface for 24 hours. Your freezer should be between 9 and -7 degrees Fahrenheit.
Directions for Processing the Ice Cream Mixture
- After 24 hours, remove the pint container from the freezer. If there is a large bump in the ice cream, melt or scrape the large bump so that the top is level.
- Place the pint container into the outer bowl of the Ninja Creami and then process on "LITE ICE CREAM."
- If the ice cream is dry or crumbly looking, pour in a tablespoon or two of reserved mango juice and then re-spin. If the ice cream looks more like dippin dots, (little balls of ice cream), re-spin without adding liquid. You may have to respin a couple of times.
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Recipe
Ninja Creami Low Calorie Mango Cheesecake Ice Cream
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Equipment
Add Food Grade Vegetable Glycerin To Make Leftover Ice Cream Scoopable Right Out of the Freezer
Per 16 ounce pint: *Add 1 Teaspoon to full fat/full sugar bases *Add 1.5 teaspoon to high protein bases *Add 2 teaspoons to low sugar/low fat lite bases. Freeze and process per the recipe. Take the leftovers out of the freezer and scoop without having to reprocess. ***This is a guideline and adjustments may be needed based on your recipe.
Original, Breeze, Swirl, and Deluxe Ingredient Measurements
Use the multiplier below to adjust quantities based on the machine that you own. ***If you have the Original, Breeze, or Swirl machine, which use 16 ounce containers, choose the 1X option. ***If you have the Deluxe or XL machine, which use 24 ounce containers, choose the 1.5X option.
Ingredients
Ice Cream Base
- ½ Cup (½ Cup) Diced Mango in 100% Juice (Juice drained and reserved for re-spin)
- 5 Fluid Ounces (147 ⅞ ml) Unsweetened Almond Milk
- 1 Cup (236 ⅗ ml) 1% Low-Fat/50% Less Sodium Cottage Cheese
- 1 Tablespoon (1 Tablespoon) Sugar-Free Cheesecake Instant Pudding Powder
Optional
- 1-2 Tablespoons (1 Tablespoons) Mango Juice (Reserved from the base recipe.)
Instructions
Make the Ice Cream Mixture
- Pour the diced mango, almond milk, cottage cheese, and instant pudding mix into a small blender and blend until all ingredients are fully combined. Pour the mixture into a Ninja Creami container.
- Freeze on a level surface for 24 hours. Your freezer should be between 9 and -7 degrees Fahrenheit.
Process the Ice Cream
- After 24 hours, remove the Ninja Creami container from the freezer. If there is a large bump in the ice cream, melt or scrape the large bump so that the top is level.
- Place the Ninja Creami container into the outer bowl of the Ninja Creami and then process on "LITE ICE CREAM."
- If the ice cream is dry or crumbly looking (like sand), pour in a tablespoon or two of reserved mango juice and then re-spin. If the ice cream looks more like little balls of ice cream, re-spin without adding liquid. You may have to respin a couple of times.
Notes
Nutrition
Nutrition information is provided as a courtesy and is an estimate only. Optional ingredients are not included in the nutrition information.
Recipes that use allulose:
Allulose is a low calorie sweetener that your body doesn't fully digest, so it provides only 0.4 calories per gram instead of 4. That's why the calorie total doesn't match what you'd expect from the carb count. Calories from allulose are calculated based on metabolized carbohydrates. Allulose contributes fewer calories than standard carbohydrates.
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