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
Equipment
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
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