Easy Mango Banana Ice Cream

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Peel and cut the mango into cubes.
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Peel and slice a banana
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Put the mango and the banana pieces on a small baking sheet lined with a silicone baking mat or parchment paper.
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Place in the freezer. I try to do this the day before I make my ice cream, but you can get away with doing it a few hours before. Once they have been in the freezer and are solid, you can either use them right away or transfer them to a freezer bag or container to avoid freezer burn.
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When you are ready to make your ice cream, place the frozen fruit into the bowl of a food processor or powerful high-speed blender. If 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.
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Add the 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.
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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.