Mango Nice Cream
A creamy and fruity dessert that will surely please your taste buds. It’s like a hybrid between a rich ice cream and a fruity sorbet.! Another good news is, it’s healthy, vegan, and gluten-free too! Definitely a must-try!
Servings 2 servings
Calories 149kcal
Ingredients
- 10 ounces ripe mangoes cut into ½-inch cubes and fresh-frozen (see notes on how to freeze fresh mangoes)
- 1 medium banana cut into ½-inch-thick discs and fresh-frozen (see notes on how to freeze)
- ⅛ teaspoon kosher salt
- ⅔ cup unsweetened almond milk or other non-dairy milk
Instructions
- Combine frozen mangoes and bananas in a food processor. Add salt and process for about 30 seconds or until the blend is crumbly. Stop the food processor and scrape down the sides using a spatula. Start the processor again and with the motor running, gently pour in the milk. Continue to blend for another minute. By this time, the bottom of the mixture will become smooth while the top part is still crumbly. Stop the processor and scrape down the sides once more. Process for another 2 minutes or until the mixture is smooth and creamy.
- Transfer to a bowl or cup and serve immediately for a softer consistency. Otherwise, transfer to an airtight container and freeze for at least 2 hours.
Notes
- To freeze fresh mangoes and bananas: prepare 2 to 3 medium-sized fresh mangoes (more or less 2 pounds) and 1 medium-sized banana. Peel, pit, and slice the mangoes into ½-inch cubes. Slice the banana into ½-inch thick discs as well. Arrange both fruits, in a single layer, on a baking sheet lined with parchment paper and freeze for about 4 hours or until they’re solid.
- This recipe can last up to 2 weeks in the freezer.
Nutrition
Calories: 149kcal | Carbohydrates: 35g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Sodium: 256mg | Potassium: 449mg | Fiber: 4g | Sugar: 27g | Vitamin A: 1571IU | Vitamin C: 57mg | Calcium: 116mg | Iron: 1mg