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.
Ingredients
- 2 ripe bananas, sliced and frozen
- 2 cups frozen mango chunks
- 1 tbsp lime juice (optional)
- 2–3 tbsp unsweetened almond milk (only if needed)
Instructions
- Add the frozen bananas and frozen mango to a food processor or high-speed blender.
- Blend until crumbly.
- Add the lime juice and a splash of almond milk if needed.
- Continue blending until smooth, thick, and creamy like soft-serve ice cream.
- Serve immediately or freeze for 30–60 minutes for a firmer texture.
Optional Toppings
- Toasted coconut flakes
- Fresh mango chunks
- Lime zest
- A drizzle of sugar-free caramel sauce
WW-Friendly Tip: This naturally sweet dessert gets most of its sweetness from the fruit, making it a great low-point summer treat!