Mango Nice Cream
Plant-based | No-churn | 2 ingredients | Refreshing
Frozen mangoes and banana make a shockingly creamy nice cream. Top with fresh mango and a sprinkle of cardamom for an Indian flavor twist, or paprika for a Mexican version.
Ingredients
Section titled “Ingredients”| Ingredient | Amount | Notes |
|---|---|---|
| Frozen mango chunks | 4 cups | Or 4 medium fresh mangoes, frozen |
| Banana | 1 medium | Cut into chunks |
| Ground cardamom | For sprinkling | Optional |
| Paprika | For sprinkling | Optional |
Method
Section titled “Method”-
Soften: Remove mango from freezer and let stand 10 minutes to soften slightly.
-
Blend: Transfer mango and banana to food processor. Pulse until broken into small pieces, then continue processing until smooth and creamy.
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Serve: Immediately for soft-serve texture, or transfer to freezer container and freeze until ready to serve.
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Top: With additional mango chunks and sprinkle with cardamom or paprika if desired.
Fresh mango: If using fresh, peel and cut into chunks, freeze at least 6 hours or overnight before using
Texture: The 10-minute rest is crucial—too frozen and it won’t blend smoothly
Variations: Try different frozen fruits like pineapple, berries, or peaches
Storage
Section titled “Storage”- Serve immediately: For soft-serve consistency
- Freeze: Up to 1 week in airtight container
- Soften: Let frozen nice cream sit 5-10 minutes before scooping
Nutrition (per cup, 6 servings)
Section titled “Nutrition (per cup, 6 servings)”- Calories: ~152
- Protein: 2g
- Carbs: 38g
- Fiber: 4g
- Fat: 1g
Adapted from: Forks Over Knives
Prep: 5 min | Ready: 15 min | Makes: 6 cups