Step 1: Blend the Ingredients
Add the cottage cheese, mango purée, honey (or maple syrup), and vanilla extract to a blender or food processor. Blend until the mixture is completely smooth and creamy. Scrape down the sides if needed to make sure everything is well incorporated.

Step 2: Pour and Freeze
Pour the blended mixture into a shallow container or dish. Spread it out evenly to promote even freezing. Place the dish in the freezer.

Step 3: Stir While Freezing
Every 30 minutes, stir the mixture thoroughly with a spatula to prevent ice crystals and help maintain a creamy texture. Repeat this process for about 1 to 2 hours, or until the ice cream is firm but scoopable.

Step 4: Serve and Enjoy
Let the ice cream sit at room temperature for 5 minutes to soften slightly before serving. Scoop into bowls, cones, or enjoy it straight from the dish. It’s that good.

Storage Instructions
Store in an airtight container in the freezer for up to 1 week. Let it sit at room temperature for 5–10 minutes before scooping to get the best texture. Blend and freeze the mixture ahead of time for a healthy, tropical dessert ready to enjoy anytime. Skip the microwave—just let the container sit at room temp to soften naturally.