This cold and creamy mango dessert proves that, in fact, you can have it all. (At least when it comes to dessert.) Made with mangoes, milk, and a banana, this fruit-based treat is a sweet and tangy taste of the tropics. It has the richness of ice cream and the intense fruitiness you expect from sorbet, and it’s going to change the way you think about your summer dessert game plan.
Is This Similar to One-Ingredient Banana Ice Cream?
Yes! Both are considered “nice creams” — fruit-based, vegan, dairy-free treats with no artificial flavors, colors, preservatives, or added sugar (meaning just about everyone can eat it). But unlike the original one-ingredient banana ice cream, banana takes a backseat in this fruity treat.
Mango nice cream comes together with three ingredients (consider that pinch of salt a freebie), and whether you use fresh mango or a bag from the freezer section, the tropical fruit is the base of the dessert. A single banana and partial cup of non-dairy milk are added to smooth out the mango to create a super-creamy consistency.
So, How Does It Work?
The fruit is frozen until solid, then blitzed in the food processor along with a splash of dairy-free milk until it’s smooth and creamy. While any kind of non-dairy milk will get the job done, I’m partial to cashew milk, which makes for an especially creamy result. You wouldn’t be wrong to spoon your mango nice cream straight from the food processor, when it has the consistency of extra-thick soft serve, but let it set up it in the freezer for a couple of hours and you’ll have a firm, scoopable treat.
Read more: How To Cut a Mango
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