Here s a recipe made with just 3 ingredients! a healthy ,paleo, gluten free-Mango icecream.
vegan substitute given as option
“Mango” is the National fruit of India !
This stony juicy south asian fruit varies in size, shape, sweetness, skin color, and flesh color which may be pale yellow, gold, or orange.
India is incomplete without eating mangoes.
It’s one of the most Versatile fruits & eaten in many forms!
Raw mango is eaten as is for its tartness , made into salads all over savoury Asia , it’s pulp is used in many cocktails & made into traditional cool aids , preserved into pickles , jams & jellies & rolled into thin sticky paper like candies making them available to be enjoyed year round ! It’s a favourite fruit grown & available worldwide today !
Coconut cream , almond or cashew thick milk can be used as a substitute of cream for a vegan recipe !
It’s hard to come across a person not liking this fruit !
so Do give easy icecream a try & you will love it !
4 fresh ripe mangoes , peeled, pitted, and cut into 1/2-inch pieces (3 -4 cups)
1 medium ripe banana cut into slices
1/4 teaspoon sea salt
1/2 cup - Whole full cream ( coconut , Almond or cashew milk if making a vegan ice cream )
Line a rimmed baking sheet with parchment paper. Arrange the mango cubes and banana slices in a single layer. Freeze until solid, about 4 hours. Alternatively, freeze in freezer bags. I like the baking sheet because it keeps the fruit from forming one huge frozen ball.
Put the frozen fruit into a high-speed blender. ( Vitamix ) Add the salt. Process until the fruit starting to look crumbly, about 30 seconds. Stop the processor and scrape down the sides with a wooden spoon or silicone spatula. With the motor still running, pour in the some of the milk and blend for 1 minute longer. The bottom portion of the mixture will start to become smooth! Stop the processor, scrape down the sides into the smooth mix, and stir. Process until smooth and creamy, about 1 minute more.
You can serve your mango nice cream immediately for a soft-serve consistency. If you want scoops, transfer the ice cream to a lidded airtight container or a loaf pan and freeze it until solid. This should take about 2 hours.
Make sure your fruit is frozen completely! I leave my banana and mango chunks in the freezer for about 6 hours. Do it overnight and hello ice cream breakfast!
Another important thing is that your blender has enough power to handle the frozen bananas. You should aim for a machine with at least 900 watts.
My Vitamix has 1400 watts.
If you have a big blender consider making nice cream in a large batch. If you have get enough bananas in the blender the ice cream can combine and blend more easily.
I know it's tempting but do not add too much liquid or you will end up with a smoothie. Try to add as little liquid as possible. For this mango nice cream recipe, I start with 3tbsp liquid and build it to 1/2 cup max , depending on size of my bananas.