Mango Nice Cream
This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases. Please read my disclosure.This is not just another Mango Nice Cream recipe, it’s my personal favorite version, perfected over time. Made with frozen bananas, sweet mangoes, a touch of natural sweetener, and creamy almond milk, this homemade treat is rich, refreshing, and completely dairy-free. With minimal prep time, you’ll have a deliciously indulgent dessert that everyone will love.
Mango has always been my favorite tropical fruit, which is exactly why I created my mango mochi ice cream recipe in the first place. But my love for mango truly began on a trip to Mexico a few years ago, where I found a tiny family-run shop serving the creamiest mango ice cream I’d ever tasted. Curious, I asked about their secret, but they just smiled and said, “Mango and bananas… the rest is a family secret!”
Well, you know me, I couldn’t let that go! As soon as I got home, I had to recreate something just as delicious, but in my own way. After lots of experimenting, I finally nailed it, a smooth, naturally sweet, and ultra-creamy mango nice cream that tastes just as dreamy as the one I had in Mexico.
👩🏽🍳 Why I Love This Recipe
What I love most about this recipe is just how ridiculously easy it is to make. No fancy ice cream machine, no waiting hours for it to churn, just four simple ingredients, a food processor, and in minutes, you’ve got a creamy, scoopable, dreamy nice cream. It’s become my go-to on hot summer days, when my kids are begging for something cold, or even after a workout when I want a refreshing, guilt-free treat.
What really blows me away about this nice cream is the texture, it’s just as rich, smooth, and creamy as traditional ice cream, but without all the extra sugar and calories. And the best part? It’s completely plant-based, so whether you’re vegan, lactose-intolerant, or just looking for a healthier way to satisfy that ice cream craving, this one’s for you.
My family can’t get enough of it, my friends always come back for seconds, and honestly, I have to stop myself from eating it straight out of the food processor. If you’ve never made nice cream before, this is the perfect recipe to start with – it’s simple, delicious, and so creamy, you won’t believe it’s made from just fruit.
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🥘 Ingredients
There’s nothing better than turning a few basic ingredients into a creamy and refreshing mango nice cream.
Mango: Frozen mangoes bring a tropical twist, natural sweetness, and a vibrant color to my nice cream. I love that they’re also packed with Vitamin C and A, making this treat both delicious and nutritious.
Banana: Bananas are my secret to achieving a perfectly creamy texture. When they’re overripe, they add just the right amount of natural sweetness, so I rarely need extra sugar.
Plant Milk: A little plant-based milk helps blend everything into a smooth, ice-cream-like texture. I usually go for almond or coconut milk since they add flavor without overpowering the fruit.
Agave or Maple Syrup (Optional): Mangoes and bananas are already sweet, so I often skip extra sweetener. But if I want a little more indulgence, I add a tablespoon of agave or maple syrup to enhance the flavor.
🍲 Substitutions
Frozen Fruit: If I don’t have frozen mangoes, I freeze fresh mango chunks myself. I also love switching it up with frozen strawberries or peaches for a different flavor.
Milk: I use any plant-based milk, but cashew or oat milk make it extra creamy. If you’re not vegan, regular milk or heavy cream works too.
Sweetener: I sometimes use honey or date syrup instead of agave or maple syrup. Since the fruit is already sweet, I always taste first before adding more.
🔪 How To Make
I still remember my first batch of mango nice cream, I couldn’t believe that just a few ingredients could create something so incredibly creamy and delicious.
Freeze Bananas: I start by lining a cookie sheet with wax or parchment paper. Then, I peel and slice the bananas into smaller pieces and arrange them in a single layer. I pop the tray into the freezer and let the bananas freeze for two to three hours or even better, overnight for the smoothest nice cream.
Blend Ingredients: Once the banana slices are fully frozen, I get ready to blend. I add the frozen mango chunks to my food processor along with one tablespoon of almond or coconut milk.
Then, I pulse for about three to four minutes until the mango starts to break down into a smooth mixture.
Add Bananas: I scrape down the sides of the food processor before adding the frozen banana slices. Then, I process on low until the bananas blend seamlessly with the mango. If I’m using agave or maple syrup, I add it now, and if needed, I slowly pour in an extra tablespoon of plant-based milk to help everything blend smoothly.
Finalize Mixture: I always scrape down the sides one last time to make sure everything is well blended and perfectly smooth. At this stage, the nice cream has a soft-serve consistency, which I love, but if I want it thicker, I freeze it for a few hours before serving.
Freeze Nice Cream: When I want a firmer texture, I pour the nice cream into a freezer-safe container or loaf pan and let it freeze until solid. This gives it the perfect scoopable consistency!
Serve the Nice Cream: When I’m ready to dig in, I scoop my homemade mango nice cream into small bowls. It’s the perfect refreshing treat, especially on a hot summer day!
💭 Expert Tips
My #1 Secret Tip for making the creamiest mango nice cream is to always use a food processor instead of a blender! I’ve tried both, and trust me, a food processor breaks down the frozen fruit perfectly without needing too much plant milk. The first time I made nice cream, I used a regular blender and ended up with a mango smoothie instead (still tasty, but not what I wanted!). Once I switched to a food processor, I got that thick, scoopable texture I was craving.
Other Tips To Keep In Mind:
- Be Mindful Of Plant Milk Quantity: I’ve learned that adding too much plant milk turns my nice cream into a smoothie. Just a little bit is all you need for that perfectly creamy texture.
- Blend Thoroughly: I always make sure to fully blend the fruit for the smoothest, creamiest result. Unless you love chunky bites, blending until silky is the way to go.
- Consider Natural Sweetness: Mangos and bananas are naturally sweet, so I usually skip the extra sweetener. If I do add some, I go slowly and taste as I go to avoid making it too sugary.
- Choose Overripe Bananas: The riper the banana, the sweeter and creamier the nice cream. I always use bananas that are a little brown on the outside for the best natural sweetness.
📖 Variations
I can’t get enough of this mango nice cream, but sometimes I love to mix things up:
Tropical Twist: I love adding ½ cup of frozen pineapple chunks and 1 tablespoon of lime juice for a tangy, tropical vibe. It’s like a mini vacation in every bite!
Chocolate Banana: When I’m craving something rich, I mix in 1 tablespoon of cocoa powder for a chocolatey twist. Sometimes, I even toss in 2 tablespoons of chocolate chips and ½ teaspoon of vanilla extract, so good!
Nutty Mango: A spoonful of 1 tablespoon of peanut or almond butter takes this to the next level! It adds a nutty richness and a little boost of protein, which I love.
Spiced Mango: When I want something cozy, I mix in 1 teaspoon of cinnamon or nutmeg for a warm, spiced flavor. It’s unexpected but absolutely delicious, especially in cooler months.
🍽 Serving Suggestions
This mango nice cream is the perfect dessert and there is not just one right way to enjoy it! Here are some of my favorite ways to serve this ice cream:
Dessert: When I need a quick and satisfying treat, I always reach for this mango nice cream. It’s perfect on its own or paired with a slice of chocolate mango cake for an extra indulgent dessert!
Summer BBQs: Nothing beats this cool, creamy nice cream on a hot summer day! It’s the best way to end a BBQ after enjoying tofu skewers and high protein veggie burgers.
Toppings: I’m obsessed with topping my nice cream with fresh mint, caramelized bananas, or a drizzle of vegan nutella.
🫙 Storage Directions
Refrigerating: I don’t recommend refrigerating this mango nice cream because it loses its creamy texture and becomes too soft. It’s best enjoyed frozen.
Freezing: I always store my low-sugar mango nice cream in an airtight, freezer-safe container for up to 2-3 months. To keep it perfectly scoopable, I make sure it stays frozen at all times, only taking it out right before serving.
❓Recipe FAQs
WHY IS IT CALLED NICE CREAM?
Nice cream gets its name from its delicious combination of nutritious and “nice” ingredients. Unlike traditional ice creams, nice cream is a healthier alternative made from fruits, dairy-free milk, and natural sweeteners. It offers the same creamy texture and delicious taste without the added sugar or animal products.
CAN I MAKE THIS RECIPE WITH A REGULAR BLENDER?
Yes, you can make this recipe with a regular blender. However, using a high-speed blender or food processor can make the process easier and result in a creamier texture. A regular blender may require more liquid, which is not ideal but still tasty.
WHAT IS THE BEST WAY TO ACHIEVE A CREAMY TEXTURE?
I’ve found that the secret to ultra-creamy nice cream is fully blending the frozen fruit without adding too much liquid. If I leave the fruit too chunky or add too much plant milk, it turns into more of a smoothie than a creamy ice cream. When that happens, I simply toss in a little extra frozen fruit to thicken it back up, it works like a charm every time!
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🎥 Watch How to Make It
Mango Nice Cream
This is not just another Mango Nice Cream recipe, it’s my personal favorite version, perfected over time. Made with frozen bananas, sweet mangoes, a touch of natural sweetener, and creamy almond milk, this homemade treat is rich, refreshing, and completely dairy-free. With minimal prep time, you’ll have a deliciously indulgent dessert that everyone will love.
Servings: 4
Calories: 106.1kcal
Ingredients
- 12.25 oz frozen mangos
- 2 medium bananas sliced, and frozen
- 1-2 tbsp unsweetened plant-milk almond or coconut
- 1 tbsp agave syrup or maple syrup optional
Equipment
Instructions
- Line a cookie sheet with wax paper. Peel bananas and slice. Arrange the slices on the cookie sheet. Make sure to space them out and not overcrowd them. Put the cookie sheet in the freezer and allow the bananas to freeze for 2-3 hours. To save time, you could also do this the night before.
- Once banana slices are frozen proceed with the recipe. Place the frozen mango slices into the food processor, add one tablespoon of almond or coconut milk. Pulse until it breaks down, about 3 to 4 minutes. Scrape down the sides, then add the frozen banana slices and process on low until the banana has broken down and is well incorporated into the mango. If using the agave or maple syrup, add it now. Slowly add an additional tablespoon of plant milk to help the fruit incorporate if needed.
- Scrape down the sides to make sure the fruit is well combined, and there are no lumps. The nice cream will have a soft-serve like consistency. Enjoy it as is, or freeze for a few hours for a thicker consistency. If freezing, pour the mixture into a freezer-safe container and put in the freezer until frozen through.
- When ready to eat, scoop into small bowls. Enjoy!
Notes
- My #1 Tip for for making the creamiest mango nice cream is to always use a food processor instead of a blender! I’ve tried both, and trust me, a food processor breaks down the frozen fruit perfectly without needing too much plant milk. The first time I made nice cream, I used a regular blender and ended up with a mango smoothie instead (still tasty, but not what I wanted!). Once I switched to a food processor, I got that thick, scoopable texture I was craving.
- Be Mindful Of Plant Milk Quantity: I’ve learned that adding too much plant milk turns my nice cream into a smoothie. Just a little bit is all you need for that perfectly creamy texture.
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- Choose Overripe Bananas: The riper the banana, the sweeter and creamier the nice cream. I always use bananas that are a little brown on the outside for the best natural sweetness.
- Consider Natural Sweetness: Mangos and bananas are naturally sweet, so I usually skip the extra sweetener. If I do add some, I go slowly and taste as I go to avoid making it too sugary.
- Note: Each serving has only 3.5 grams of added sugar, the rest is natural sugar from the fruit!
Nutrition
Calories: 106.1kcal | Carbohydrates: 26.1g | Protein: 1.1g | Fat: 0.5g | Saturated Fat: 0.1g | Sodium: 6.5mg | Potassium: 331.4mg | Fiber: 2.4g | Sugar: 18.6g
My daughter is lactose intolerant and the one thing she misses the most is ice cream. I can’t wait to make this for her!
Thanks Chenee! She will love it!
So delicious and refreshing! My kids loved this! They keep asking me when I’ll make it again! 🙂
Awesome! So happy to hear that Ned!
Nice dessert to keep things tasty and light!!
Thanks so much!
This was such a cool and refreshing treat that does not disappoint! Was easy, unique and delicious; definitely, a new favorite recipe!
Thanks Sara! So glad you liked it!
What a refreshing treat! Such a beautiful color from the mango and I love how easily this nice cream comes together.
Thanks so much Tara!! It really is so easy to make!
Mouthwatering goodness! This is perfect for my daughter who has dairy allergies. I can’t wait to try it.
Yay! Thanks Beth! I hope you both love it!
Made this for the family and it was a hit!
I’m so happy to hear that Katie! Thanks for letting me know!
I love how simple the ingredients are for making this nice cream! We all love mangos so I know my family will love this!
Yes!! It’s super easy to make, my kids had a blast making this recipe!
I can’t resist a good nice cream recipe, especially a mango flavoured one!! Bookmarked to make later, thank you so much for the recipe 🙂
Yay! Thanks Cathleen! I’m sure you’ll love this when you try it!