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    Home » Recipes » Desserts

    Published: May 2, 2015 · Modified: Jun 9, 2022 by Melanie McDonald · This post contains affiliate links · As an Amazon Associate I earn from qualifying purchases. · 11 Comments

    Mango Banana Ice Cream

    JUMP TO RECIPE PIN
    5 from 15 votes
    Rich, smooth, creamy mango banana ice cream that is healthy enough to eat for breakfast! All the texture/flavour of real ice cream with none of the guilt!

    Rich, smooth, creamy mango banana ice cream that is healthy enough to eat for breakfast! All the texture/flavour of real ice cream with none of the guilt!

    a small bowl with 2 scoop of mango banana ice cream topped with a sprig of thyme

    Who doesn't love ice cream? And now that the weather is warming up it's the perfect time to indulge.

    Except that with this ice cream you will feel like you are indulging in a rich, smooth, creamy dessert when in fact you are just eating a bowl of fruit! How good is that? It's so healthy that you can even enjoy it for breakfast!

    Even better news is that, just like with my Easy Banana Peanut Butter Ice Cream Bars, you don't need an ice cream maker. A food processor or a powerful blender will do the job perfectly and you need just 3 ingredients.

    Mango Banana ice cream

    Mango Banana Ice Cream

    Author: Melanie McDonald
    5 from 15 votes
    Rich, smooth, creamy mango banana ice cream that is healthy enough to eat for breakfast! All the texture/flavour of real ice cream but completely fat-free!
    Print Recipe Pin Recipe SaveSaved!
    PREP TIME: 10 minutes
    TOTAL TIME: 10 minutes
    Servings: 2 servings

    Ingredients
      

    • 2 ripe mangos
    • 1 banana
    • 3 tablespoons milk of choice
    • Optional - A few drops of liquid sweetener of your choice (maple syrup, vegan honey, stevia, or agave will all be fine)

    RECOMMENDED EQUIPMENT

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    INSTRUCTIONS
     

    • Peel and cut the mangos into cubes. 
    • Peel and slice a banana
    • Put the mango and the banana pieces on a small baking sheet lined with a silicone baking mat or baking parchment.
    • Freeze (I always do this at least the day before I make my ice cream but you could probably get away with a few hours before). Once they have been in the freezer and gone solid you can either use them right way or transfer them to a freezer bag or container of some kind if you are leaving them longer. This will ensure they don't get freezer burn.
    • When you are ready to make your ice cream place your frozen fruit into the bowl of a food processor or powerful high speed blender. I the fruit is a little stuck in the container just run a little warm water over the outside of the container. This will loosen it enough for you to get it out.
    • Add the plant milk and blend/process until smooth, stopping to scrape down the sides if needed. It will take a few minutes to become smooth and creamy.
    • Give it a little taste to check the sweetness. Often there is no need to add any sweetener but it depends on the sweetness of the mangos so feel free to add a few drops of liquid Stevia, maple syrup or other liquid sweetener of choice to suit your tastes. Just process for a minute after you add it. Serve immediately.

    NUTRITION

    Serving: 1servingCalories: 184kcalCarbohydrates: 45gProtein: 3gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 11mgPotassium: 586mgFiber: 5gSugar: 36gVitamin A: 2323IUVitamin C: 80mgCalcium: 53mgIron: 1mg

    Nutritional information is provided for convenience. The data is a computer generated estimate and should be used as a guide only.

    Tried this recipe?Rate it & leave your feedback in the comments section below, or tag @avirtualvegan on Instagram and hashtag it #avirtualvegan

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      Recipe Rating




    1. Deana Stone says

      March 26, 2020 at 1:55 pm

      5 stars
      I froze 3 over ripe bananas,1 half large mango2 tablespoons of sweet and condensed milk and a pinch of cinnamon. Perfect.... served it with raw pecan halves.

      Reply
    2. Cathy says

      November 02, 2019 at 9:31 am

      Is it possible to blend the bananas, mango and coconut milk together then freeze this mixture in a plastic tub and serve when needed?

      Reply
      • A Virtual Vegan says

        November 02, 2019 at 12:41 pm

        If you do it that way it becomes extremely hard, like rock. You would need to defrost it for a long while before you could serve scoop it. This recipe is designed to be made and eaten right away.

        Reply
    3. Rita C. Donnell says

      January 07, 2019 at 7:42 am

      5 stars
      Ripe mangos really awesome!! Can I use any other beyond banana? Thanks for excellent sharing

      Reply
      • A Virtual Vegan says

        January 08, 2019 at 11:55 am

        Any frozen fruit will create "nice-cream". Berries, pineapple, the mango on its own. Using banana adds a little extra creaminess though which is nice. My favourite is just frozen banana with some nut butter thrown in. Peanut butter, cashew or almond. Then some chocolate chips at the end!
        Raspberries with some fresh mint are nice too. Have fun experimenting!

        Reply
    4. Mary Couzens says

      July 06, 2018 at 1:42 am

      5 stars
      Froze my fruit in a heavy glass cassorle dish with a lid and had to chip at it a bit, but found running warm water over the bottom of the dish helped me chip out larger chunks of fruit. Didn't use any sweetner at all, but substituted Provamel Bio Organic Coconut Rice milk and it came out perfect, like Gelato. Took me right back to Italy!

      Reply
      • A Virtual Vegan says

        July 06, 2018 at 9:33 am

        I recommend freezing the fruit in a single layer on a baking sheet with parchment paper, then transferring to a bag or container once frozen. It makes the process so much easier. No chipping is required! I'm so glad you enjoyed it though. It really is like gelato!

        Reply
    5. Amy Katz from Veggies Save The Day says

      June 07, 2017 at 3:49 pm

      We love mangoes so much! I might try this in my Yonanas machine. I never use that thing enough.

      Reply
      • A Virtual Vegan says

        June 07, 2017 at 5:28 pm

        I do too. I eat so many of them! It would work great in your Yonanas machine I'm sure. ????

        Reply
    6. M&M says

      June 24, 2015 at 6:58 pm

      5 stars
      This recipe is easy, great & flavorful. I omitted the sugar and ensured that the mangoes were very ripe before preparing this dessert. In the excitement of trying this recipe, I froze the fruits in a container and it froze into that shape.... I found myself "chipping" at the frozen fruit in order to place in the blender. It may be wise to freeze the fruit separated or in an ice cube tray. Otherwise, this has a thumbs up!

      Reply
      • melmcdonald2 says

        June 24, 2015 at 8:30 pm

        Thanks for your feedback M&M. I am glad you enjoyed the ice cream and am sorry that you had trouble with your frozen fruit. I have amended the directions to make them a little clearer so hopefully the same thing won't happen to anybody else.

        Reply

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    Melanie McDonald

    I'm Melanie McDonald (but you can call me Mel), best-selling cookbook author and creator of A Virtual Vegan. I share well-tested, flavour-packed vegan recipes with clear, step-by-step instructions. My goal is to give you the confidence to cook amazing vegan food from scratch.

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