Mango No. 5 Ice Cream
Société Team
The Summer Scoop You Didn't Know You Needed When the heat of summer rolls in, few things feel as restorative as a bowl of cold, creamy mango ice cream made from something you actually brewed yourself. This recipe is not your average tropical ice cream recipe — it starts with a cup of Mango No. 5 tea, steeped slow and intentional, the way good things always begin. Mango No. 5 is a Société favourite for a reason. It carries the bright, sun-warmed character of ripe mango alongside floral and fruity top notes that make every sip feel like standing somewhere warm. When steeped into rich coconut cream, it transforms into something extraordinary — a base so fragrant and layered that the finished ice cream barely needs introduction. This post is your full guide: three ways to use Mango No. 5 this summer, from a simple iced brew to a silky syrup to the star of the show — a no-churn mango ice cream recipe that will become a warm-weather ritual. --- > "Let food be the ceremony, and the kitchen the altar — especially in summer." --- MATERIA MEDICA: Mango No. 5 Tea Common Name: Mango No. 5 Product Type: Fruit tea Brand: Société Apothecary Flavour Family: Tropical, floral, bright Best Served: Iced, steeped cold, or infused into cream Physical Character: Vivid colour when brewed — golden to amber with warm peachy undertones Aroma: ripe mango, subtle floral lift, clean and sweet Flavour: tropical fruit-forward with a smooth, slightly tart finish Pairs beautifully with coconut, citrus, vanilla, and stone fruit Mango No. 5 is the kind of fruit tea that earns a permanent spot in your summer pantry. It brews quickly, infuses deeply into fats and creams, and adds genuine flavour complexity — not just sweetness — to any recipe it touches. Habitat: Where This Recipe Lives This is a recipe born of summer kitchens, beach houses, and slow Sunday afternoons. It asks for almost no equipment — just a loaf pan, a whisk, and a freezer. If you do own an ice cream maker, even better. But one of the greatest joys of this mango ice cream recipe is that it requires neither a machine nor any special skill. The stirring method produces a creamy, scoopable result that rivals anything you'd find labelled mango ice cream near me at your local shop. The no-churn approach is deeply practical for home kitchens. Four gentle stirs over two hours, and you've made something genuinely special. Harvest and Preparation: Getting the Steep Right The most important step in this entire recipe is the steep. Don't rush it. Mango No. 5 tea needs full, unhurried contact with hot coconut cream to release everything it holds — the mango oils, the floral notes, the warm tropical depth. Ten minutes at a gentle steep (just off the boil, around 90°C / 195°F) is the sweet spot. Steeping tips: Use full-fat coconut cream, not coconut milk — the fat carries the flavour compounds beautifully Keep your vessel covered while steeping to trap the aromatic oils Strain through a fine mesh strainer and press the tea leaves gently to extract every drop Allow the infused cream to cool to room temperature before combining with other ingredients The colour of your steeped cream should be a warm golden-peachy tone — this is a good sign that the infusion is rich and full. Parts Used in This Recipe Mango No. 5 tea — the aromatic infusion base Coconut cream — fat carrier and creamy texture foundation Condensed coconut milk — natural sweetness and body Mango puree — fresh tropical intensity and colour The Star Recipe: Mango No. 5 No-Churn Ice Cream Why It Works Steeping Mango No. 5 tea directly into coconut cream is the secret that elevates this from a simple tropical ice cream recipe into something that feels considered and layered. The condensed coconut milk provides sweetness without making things cloying, and the fresh mango puree anchors everything with real fruit character. This is a dairy-free mango ice cream that genuinely doesn't taste like a compromise. Ingredients 3 Tbsp Mango No. 5 tea 2 cups full-fat coconut cream, divided ½ cup condensed coconut milk ½ cup ripe mango puree (fresh or frozen, thawed) Pinch of fine sea salt Optional: 1 tsp vanilla extract or a squeeze of fresh lime juice Preparation Steps 1. Steep the tea. Heat 1 cup of coconut cream in a small saucepan until steaming (do not boil). Add the Mango No. 5 tea, cover, and steep for 10 minutes. Strain through a fine mesh sieve, pressing gently. Allow to cool completely. 2. Combine. In a large bowl, whisk together the cooled infused cream, remaining 1 cup of coconut cream, condensed coconut milk, mango puree, salt, and vanilla or lime juice if using. Taste — it should be bright, tropical, and slightly sweeter than you'd want to drink, since freezing dulls sweetness. 3. First freeze. Pour into a standard loaf pan (9x5 inch). Cover tightly with plastic wrap or a lid and freeze for 30 minutes. 4. Stir. Remove from freezer and stir vigorously with a spatula or whisk, scraping the frozen edges into the centre. Re-cover and return to freezer. 5. Repeat. Stir every 30 minutes for a total of 4 stirs (2 hours of active freezing time). After the final stir, smooth the top and freeze for at least 2–3 more hours, or overnight, until fully set. 6. Serve. Remove from freezer 5–8 minutes before scooping to soften slightly. Scoop into bowls or cones. Sensory Cues for Doneness After the final stir, the mixture should look thick, creamy, and hold soft peaks when you drag a spoon through it — similar to soft-serve consistency. After the full freeze, it should scoop cleanly with a warm spoon. Serving Suggestions Top with toasted coconut flakes and a few fresh mango slices Serve alongside a glass of iced Mango No. 5 tea for a full summer moment Layer into glasses for a simple mango ice cream sundae with a drizzle of condensed coconut milk Storage Notes Store covered in the freezer for up to 2 weeks. Press a piece of plastic wrap directly against the surface before sealing to prevent ice crystals from forming. Variations Mango-Lime: Add 1 Tbsp fresh lime zest and 2 Tbsp lime juice to the base before freezing. The citrus cuts through the richness beautifully. Mango-Coconut Swirl: Swirl 3 Tbsp toasted coconut cream through the mixture after the final stir for a textured, marbled effect. Recipe Two: Mango No. 5 Iced Tea (The Simple Brew) This is your everyday summer drink — refreshing, caffeine-free, and endlessly sippable. Think of it as the foundation from which the ice cream was born. Ingredients 2 Tbsp Mango No. 5 tea 2 cups hot water (90°C / 195°F) 1 cup cold water or ice Honey or agave to taste Fresh mint or mango slices to serve Preparation Steps 1. Steep Mango No. 5 tea in hot water for 5–7 minutes. Strain. 2. Sweeten to taste while still warm, then stir in cold water. 3. Pour over a tall glass of ice and garnish with mint or fresh mango. 4. Serve immediately or store in the fridge for up to 48 hours. This brew also makes a wonderful base for a mango shake with ice cream — just blend one cup of this chilled tea with two generous scoops of the Mango No. 5 ice cream above. The result is deeply tropical, creamy, and lightly caffeinated from the fruit tea's natural complexity. Recipe Three: Mango No. 5 Simple Syrup This syrup is your secret weapon all summer long. Stir it into sparkling water, drizzle it over yogurt, swirl it into cocktails, or use it to sweeten the ice cream base above in place of condensed coconut milk for a lighter version. Ingredients 3 Tbsp Mango No. 5 tea 1 cup water 1 cup cane sugar (or coconut sugar for a richer flavour) Preparation Steps 1. Combine water and sugar in a small saucepan over medium heat. Stir until sugar dissolves. 2. Remove from heat. Add Mango No. 5 tea and steep, covered, for 15 minutes. 3. Strain through a fine mesh sieve and cool completely. 4. Transfer to a glass jar or bottle. Store in the refrigerator for up to 3 weeks. 5. Use 1–2 Tbsp per serving in drinks, desserts, or drizzled over fruit. This syrup is particularly lovely stirred into coconut water over ice, or used to glaze a simple fruit tart. It carries the full mango character of the tea in concentrated, versatile form. A Note on Seasonal Intention Summer is the season of abundance — of ripe fruit, long evenings, and the kind of slow pleasure that feels almost ceremonial. These recipes honour that rhythm. There is something deeply satisfying about turning a cup of tea into a tropical ice cream recipe that stops people mid-bite. Mango No. 5 makes that possible because it is genuinely flavourful — not artificially sweetened or artificially bright, but warm, real, and generous the way the best summer ingredients always are. Whether you brew it, freeze it, or syrup it, Mango No. 5 tea earns its place at the summer table. Please note: the recipes in this post are culinary in nature and intended for enjoyment. They are not medical advice. If you have specific health concerns or dietary needs, consult a qualified practitioner. Find Mango No. 5 at Société Ready to brew, scoop, and sip your way through summer? Mango No. 5 and all of Société's seasonal teas are available at societeapothecary.com/ . Stop by the shop, explore what's in season, and let something delicious begin with a steep.