Mango Banana Nice Cream
This mango banana “nice cream” is so quick to make and a healthy treat! It is vegan and can be accommodated to be dairy-free!
Servings: 2 servings
Ingredients
- 2 ripe bananas, sliced and frozen
- 1 cup frozen mango chunks about 1 full mango
- 2-3 tbsp coconut milk
Instructions
- Blend the frozen banana and mango pieces until smooth, adding in a very small amount of milk as needed. Scrape down the sides to help with the blending process.
- Pour into a loaf pan or container and freeze for at least 1 hour to harden.
- Scoop out and serve!
Notes
- Use ripe bananas with brown spots for the most sweetness.
- Slice bananas into coins and freeze them in a single layer to prevent them from sticking together.
- Add the milk in 1 tablespoon at a time as needed to help the ingredients blend together but be careful not to add too much milk. Adding too much milk will result in a runny mixture.
- I love using this nutribullet blender to blend the frozen ingredients into a smooth creamy texture!
Nutrition
Calories: 163.67kcal | Carbohydrates: 40.03g | Protein: 2.44g | Fat: 1.2g | Saturated Fat: 0.49g | Polyunsaturated Fat: 0.18g | Monounsaturated Fat: 0.28g | Cholesterol: 1.5mg | Sodium: 8.46mg | Potassium: 580.84mg | Fiber: 4.39g | Sugar: 26.46g | Vitamin A: 992.47IU | Vitamin C: 40.3mg | Calcium: 31.92mg | Iron: 0.44mg
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