Mango No. 5 Ice Cream
Société Team
The Summer Scoop You Didn't Know You Needed When the heat rolls in and you're craving something cold, creamy, and a little extraordinary, mango ice cream is almost always the answer. But this version? It's something else entirely. We've taken Société's Mango No. 5 tea — a lush, fruit-forward herbal tea that blooms with tropical sweetness — and steeped it straight into coconut cream to create a frozen dessert that tastes like a vacation in every bite. This is the kind of recipe that makes people stop mid-spoonful and ask, what is in this? The answer is simple, seasonal, and completely plant-based. --- What Is Mango No. 5 Tea? Mango No. 5 is one of Société's most beloved teas, and for good reason. It's a vibrant, aromatic herbal tea that captures the full, sun-ripened essence of mango with beautifully layered floral and fruity notes. When steeped in hot cream, those flavors deepen and mellow into something truly special. Think: rich tropical fragrance, a gentle sweetness, and that signature mango warmth that lingers just a little longer than expected. This is why fruit tea ice cream has become such a beloved trend — teas like Mango No. 5 carry so much complexity that steeping them into a frozen base creates layers of flavor you simply can't get from extract alone. --- Why This Recipe Works The magic here is in the steep. By infusing Mango No. 5 tea directly into hot coconut cream, you extract every aromatic compound from the tea before building your ice cream base. Coconut cream is the perfect carrier — its high fat content holds flavor beautifully and freezes into a silky, scoopable texture without the need for an ice cream maker. Paired with mango puree and a touch of condensed coconut milk for sweetness, the result is a tropical ice cream recipe that's dairy-free, deeply flavorful, and surprisingly easy to make at home. This recipe has been going around our community like wildfire — and honestly, it's giving mango ice cream viral energy for all the right reasons. --- The Star Recipe: Mango No. 5 No-Churn Ice Cream This is the one. The recipe that started it all. Whether you have an ice cream maker or just a loaf pan and some patience, you can make this at home today. Why it works: The Mango No. 5 tea infuses the coconut cream with tropical depth, the mango puree adds fresh fruitiness, and the condensed coconut milk keeps everything creamy and sweet without being cloying. Ingredients 3 tablespoons Mango No. 5 tea (looseleaf) 2 cups full-fat coconut cream, divided ½ cup condensed coconut milk (sweetened) ½ cup ripe mango puree (fresh or frozen, thawed) Pinch of fine sea salt Instructions 1. Steep the tea. Heat 1 cup of coconut cream in a small saucepan over medium-low heat until just steaming — do not boil. Add 3 tablespoons of Mango No. 5 tea, remove from heat, cover, and steep for 10 minutes. You'll know it's ready when the cream has turned a soft golden hue and smells intensely of tropical mango. 2. Strain and cool. Pour the steeped cream through a fine mesh strainer, pressing the tea gently to extract all that flavor. Discard the leaves. Allow the infused cream to cool to room temperature, about 20 minutes. 3. Combine the base. Whisk together the infused cream, remaining 1 cup of coconut cream, condensed coconut milk, mango puree, and a pinch of sea salt until fully combined and smooth. 4. Freeze and stir. Pour the mixture into a 9x5 inch loaf pan. Cover tightly with plastic wrap or a lid. Place in the freezer and stir vigorously with a fork or spatula every 30 minutes for 4 rounds (2 hours total). This breaks up ice crystals and creates a creamier texture. 5. Final freeze. After the final stir, smooth the top and return to the freezer for at least 2 more hours, or overnight, until fully set. 6. Scoop and serve. Let the pan sit at room temperature for 5 minutes before scooping. Serve in bowls or cones, topped with fresh mango slices or a drizzle of passion fruit. Churner's note: If you have a machine — including a Ninja Creami or traditional ice cream churner — simply churn the fully mixed (and chilled) base according to your machine's instructions for a silkier result. Storage: Store tightly covered in the freezer for up to 2 weeks. Press a piece of parchment directly onto the surface of the ice cream to prevent ice crystals from forming. Variations Coconut-free version: Substitute full-fat oat milk creamer for a lighter base. The texture will be slightly icier, but still delicious. Mango-lime swirl: Stir 2 tablespoons of fresh lime juice and 1 teaspoon of zest into the base before freezing for a bright, citrusy contrast. --- Bonus Recipe: Mango No. 5 Iced Tea Syrup Before you make the ice cream, consider making this syrup — it doubles as a gorgeous topping and as a base for drinks all summer long. This mango no 5 tea syrup is intensely flavored, naturally sweet, and takes less than 15 minutes to prepare. Ingredients 2 tablespoons Mango No. 5 tea (looseleaf) 1 cup water ¾ cup cane sugar Instructions 1. Bring water to a gentle boil in a small saucepan. Add Mango No. 5 tea and reduce to a low simmer. 2. Steep for 5 minutes, then strain out the tea leaves. 3. Return the liquid to the saucepan, add the sugar, and stir over medium heat until fully dissolved, about 3 minutes. 4. Remove from heat and cool completely. Transfer to a glass jar and refrigerate for up to 2 weeks. How to use it: Drizzle over your Mango No. 5 ice cream scoops, stir into sparkling water for a tropical soda, or swirl into yogurt for a summer breakfast. --- Bonus Recipe: Mango No. 5 Coconut Cream Popsicles If you want something even simpler — or if you're making treats for a crowd — these popsicles are your answer. They use the same base as the no-churn ice cream but in an even more hands-off format. Think of these as a homemade mango ice cream bar , ready whenever you need to cool down fast. Ingredients 2 tablespoons Mango No. 5 tea (looseleaf) 1 cup full-fat coconut cream ½ cup mango puree 3 tablespoons condensed coconut milk 1 tablespoon fresh lime juice Instructions 1. Heat coconut cream until steaming. Steep Mango No. 5 tea for 8 minutes, then strain. 2. Whisk together the infused cream, mango puree, condensed coconut milk, and lime juice until smooth. 3. Pour into popsicle molds, insert sticks, and freeze for at least 6 hours or overnight. 4. To release, run warm water over the outside of the molds for 10 seconds. Makes: 6-8 popsicles, depending on mold size. Serving idea: Roll the finished popsicles in toasted shredded coconut or crushed graham crackers right before serving for a little texture. --- Serving Suggestions & Summer Vibes Mango ice cream is one of those universally beloved frozen treats — and this version elevates it just enough to feel special without being fussy. Serve your Mango No. 5 ice cream in chilled bowls with a few slices of fresh mango, a sprinkle of Tajín or chili flakes (if you like a little heat), or alongside a warm piece of coconut cake. For a stunning dessert moment, scoop it into halved mango shells for that dramatic, tropical presentation. This recipe is also a wonderful make-ahead option for summer gatherings. Scoop the ice cream into individual servings and return them to the freezer on a tray — your guests will be delighted, and you won't be stuck scooping all night. The Mango No. 5 tea syrup you made earlier? Pour it tableside. Trust us. --- A Note on Herbal Ingredients Mango No. 5 tea is an herbal tea made with natural plant-based ingredients, crafted to be enjoyed as part of a wholesome, seasonal lifestyle. As with any herbal product, if you have specific health concerns, food allergies, or are pregnant or nursing , we always recommend consulting with a qualified healthcare practitioner before introducing new herbal products into your routine. This post is not intended as medical advice. --- Make It Yours This Summer There's something deeply satisfying about making your own ice cream — especially when it tastes this good. The Mango No. 5 no-churn ice cream is proof that the best summer treats don't require a long ingredient list or hours in the kitchen. All it takes is a good tea, a little patience, and the willingness to stir every 30 minutes (we promise it's worth it). Whether you're a longtime lover of tropical ice cream recipes or you're just discovering the magic of fruit tea ice cream for the first time, this recipe is a summer staple in the making. Ready to get started? Browse the full collection of Société teas — including Mango No. 5 and so many other seasonal favorites — at societeapothecary.com . We'd love to be part of your summer kitchen, one scoop at a time.