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Mango Ginger Nice Cream

Mango Ginger Nice Cream in glass bowl.

This simple fruit-based dessert makes a light and refreshing finish to a delicious meal or a great mid-afternoon treat!

I love desserts, but I don’t always love the work and preciseness involved in making some of them. This dessert treat is an exception. It takes about 10 minutes to make and is a perfect sweet finish to your meal.

What You’ll Need:

  • frozen mango
  • banana
  • fresh ginger root
  • non-dairy milk
  • kosher salt

Making the Recipe:

You’ll start by placing the frozen mango chunks, sliced banana, sliced ginger and salt to a food processor or high-speed blender.

Process the fruit mixture for about 30 seconds or until the fruit is finely chopped but not pureed.

Scrape down the sides so that the fruit is closer to the blades. Add the milk while processing the fruit for another minute. Scrape down the sides again and process it another 1-2 minutes until it is creamy.

You can eat the ice cream right away as soft serve or transfer it to a an airtight bowl and freeze it. It will usually take 2 hours or more to freeze completely. You can store the ice cream in the freezer for up to 2 weeks.

Print
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Mango Ginger Nice Cream in glass bowl.

Mango Ginger Nice Cream

  • Author: Cheryl Englebretson
  • Prep Time: 10 minutes
  • Total Time: 10 minutes
  • Yield: 23 servings 1x
  • Category: dessert
  • Method: blender
  • Diet: Gluten Free

Description

This simple fruit-based dessert makes a light and refreshing finish to a delicious meal or a great mid-afternoon treat!


Ingredients

Scale
  • 2 1/2 cups frozen mango chunks
  • 1 banana, cut into half inch rounds
  • 3/4-inch piece of fresh ginger root, sliced thinly
  • 1/2 cup non-dairy milk
  • 1/8 tsp. kosher salt

Instructions

  1. Place the mango chunks, sliced banana and ginger root into a food processor or high-speed blender.
  2. Process the fruit for about 30 seconds into much smaller pieces but not pureed. Turn off the power and scrape down the sides of the processor/blender so the fruit is closer to the blade.
  3. Add the milk to the processor while running it and process for about 1 minute. Stop the processor/blender and scrape down the sides again. Process the mixture for another 1-2 minutes until it is smooth.
  4. Serve immediately as soft serve ice cream or transfer it to an airtight container and freeze until solid for about 2 hours.

Notes

  • If you choose, you can make your own frozen mango. Buy 2 fresh mangoes, peel them and cut around the pit of the fruit to remove the meat of the mango. Slice into chunks. Spread the mango out over a parchment lined baking pan and freeze for 4 hours or overnight.
  • Optional – top your ice cream with some chopped pistachios or freshly chopped basil.

Keywords: allergen friendly, gluten free and vegan dessert

2 thoughts on “Mango Ginger Nice Cream”

  1. The salt was not added in the recipe. I tried this without salt and milk. It was fabulous! Great dessert after a spicy meal! Thanks for sharing this recipe! It’s now a staple of mine.

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