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Mango Ginger Nice Cream in glass bowl.

Mango Ginger Nice Cream

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  • Author: Cheryl Englebretson
  • Prep Time: 10 minutes
  • Total Time: 10 minutes
  • Yield: 2-3 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.