Two Ingredient Mango Nice Cream Recipe
I’ll take savory over sweet any day. And while warm summer nights call for decadence, I’d rather use my calories indulging in a hot juicy steak than splurging on a sugar cone packed with ice cream. But as the summer rolls on, little miss savory has found herself testing the waters on more than one occasion – you know, just one lick to keep the kid’s cone from dripping or just a piece of those warm buttery brownies my aunt baked all afternoon.
Well, here I am fresh off vacation – many licks and just-a-piece...s later – thinking about how it was all worth it. But I also know there’s a better way because not only do healthy choices benefit me, they also influence those around me while having some fun in the process.
Tropical Mango Nice Cream is a perfect example of that, it’s a better-for-you “ice cream” that takes only two ingredients and a couple of minutes to make. Yes, two ingredients (and all the extra fixings your heart desires). So grab those food processors, and let’s take a trip to paradise.
Tropical Mango Nice Cream
Prep time: 10 minutes
Cook time: 0 minutes
Total time: 10 minutes
Nutrition per serving:
Calories 128Fat 1 gCarbs 33 gFiber 4 gProtein 2 g
- 3 frozen bananas
- 2 cups frozen mango chunks (found in the freezer section or freeze your own)
Optional Toppings: Fresh Strawberries, unsweetened shredded coconut.
- Add the frozen banana and mango chunks to a food processor and blend on high. Early on, it may seem questionable – it’ll get ricey, and you’ll think you’re doing it all wrong. But keep going. The sweet, creamy goodness is on its way. And once it starts to get there, scrape down the sides as needed and finish blending.
- When thoroughly creamy, scoop the nice cream into a bowl and finish with your favorite good-for-you toppings. To go full-on tropical, you can top with unsweetened shredded coconut, strawberries, and other yummy fruits – it’ll give your taste buds a trip to the islands.
This frozen treat is best served when made, but you can freeze any leftovers in a covered metal loaf pan. When you're ready to eat, thaw for about 15 minutes, scoop, and serve.
If you’re not a big fan of mango, feel free to swap out the mango with pineapple or other fruit of choice. Try adding a dash of pure vanilla extract to the pineapple and you’ve got yourself pina colada.