Bold & Spicy-Sweet Mango Habanero with Lime Basil Ice Cream
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If you love a little kick with your creaminess, this Mango Habanero with Lime Basil Ice Cream is going to blow you away—in the best possible way. Juicy mango is the sweet star of the show, balanced by bright, lemon-lime notes from fresh basil and a hint of heat from garden-grown habanero peppers. The result? A creamy, vibrant dessert that dances on your tongue with sweet, tangy, and spicy layers.
It’s tropical, it’s herbaceous, and yes—it’s got a little attitude. And with the Ninja Creami, it’s a breeze to pull off. This is a summer scoop like no other.
Put your Ninja Creami to work this season and try our 12 special and irresistible garden-inspired ice cream recipes this season!
Why You’ll Love This Recipe
✅ Sweet, spicy, and citrusy all in one bite
✅ Uses mango, herbs, and chili from your own garden
✅ Dairy-optional and naturally sweetened
✅ Unexpected and unforgettable
✅ Easy to make and adjust heat level
📝 Ingredients
Ice Cream Base
- 1 ½ cups diced ripe mango (fresh or frozen)
- ¾ cup full-fat coconut milk or heavy cream
- ½ cup oat milk or whole milk
- ¼ cup honey or agave syrup
- Juice and zest of ½ lime
- ¼ cup fresh lime basil (or regular basil + lime zest)
- Pinch of sea salt
Habanero Heat
- ⅛ to ¼ of a habanero pepper, finely minced (start small!)
- Optional: 1 tsp olive oil for blending smoothness
🌶️ Don’t go overboard on the pepper—start mild and adjust next batch if you want more heat.
📌 Step-by-Step Instructions
1️⃣ Prep the Heat
Wearing gloves, finely mince ⅛ to ¼ of a habanero pepper. Remove seeds for less spice. Set aside.
2️⃣ Blend the Base
In a blender, combine mango, coconut milk, oat milk, honey, lime juice and zest, basil leaves, habanero, and salt. Blend until ultra smooth. Taste and add more honey if needed. Pour into a Ninja Creami pint container and freeze for 24 hours.
3️⃣ Spin It
Insert the frozen pint into the Ninja Creami and run the Lite Ice Cream or Sorbet setting. Scrape sides and Respin as needed until smooth and creamy.
4️⃣ Serve & Cool Down
Scoop into bowls and garnish with a basil leaf or a slice of mango. The cream cools down the spice just enough, while the basil and lime brighten everything up.
🥭 It’s especially good alongside grilled pineapple or as a scoop atop a spicy fruit salsa.
🌿 Tips & Variations
✅ Use frozen mango to skip peeling and dicing
✅ Add a pinch of chili powder or smoked paprika instead of fresh pepper
✅ Sub in lemon balm or mint if you don’t have lime basil
✅ Swirl in a mango puree ribbon for texture contrast
✅ Freeze extra mango + basil mixture in popsicle molds for spicy garden pops
🛍️ Storage & Serving
🧊 Store in your Creami pint container with the lid tightly sealed
🔥 Use Respin to revive creamy texture before serving
📅 Best enjoyed within 5 days—spicy flavors mellow slightly over time
🌟 Tried This Recipe?
Did it hit that sweet-spicy spot for you? Tell me your heat level and herb combo below—I’d love to hear your garden twist! ⭐⭐⭐⭐⭐
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