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
- Place the mango chunks, sliced banana and ginger root into a food processor or high-speed blender.
- 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.
- 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.
- 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.