Rich, smooth, creamy mango banana ice cream that is healthy enough to eat for breakfast! All the texture/flavour of real ice cream but made with pretty much 100% real fruit!
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. It's great with some chocolate coconut granola or plain vegan granola sprinkled all over the top for crunchy contrast!
Even better news is that, just like with my No Churn Any Berry Sorbet and 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.
If you try this recipe, let me know how you like it by leaving a comment and rating below! And be sure to join my mailing list for more deliciousness!
Recipe
Mango Banana Ice Cream
Author: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
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.
Ann says
Exceptionally smooth taste. I made with no sugar, and felt none was needed. I used regular whole milk, store bought frozen mangos, and frozen bananas I had in the freezer (frozen still in peels, easily unpeels for use). Food processor works better than a blender. I started in food processor but moved to blender for final pass. I put in freezer until ready to serve, but put out for about 1/2 hour before I could scoop it.
Deana Stone says
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.
Cathy says
Is it possible to blend the bananas, mango and coconut milk together then freeze this mixture in a plastic tub and serve when needed?
A Virtual Vegan says
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.
Marge Teilhaber says
I process this type of thing in Vitamix and pour into 2C glass containers and freeze. The next day I take a container out of the freezer and start scraping with a serrated grapefruit spoon. Before you know it, more deliciousness is appearing on the spoon. Before you know it, I've devoured the whole container! I buy organic mango chunks at Costco. Google says that a medium size mango is 150g of flesh. Can't wait to try it!
Rita C. Donnell says
Ripe mangos really awesome!! Can I use any other beyond banana? Thanks for excellent sharing
A Virtual Vegan says
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!
Mary Couzens says
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!
A Virtual Vegan says
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!
Amy Katz from Veggies Save The Day says
We love mangoes so much! I might try this in my Yonanas machine. I never use that thing enough.
A Virtual Vegan says
I do too. I eat so many of them! It would work great in your Yonanas machine I'm sure. ????
M&M says
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!
melmcdonald2 says
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.