Creamy Tropical Mango Ice-Cream

Posted June 1, 2015 by Prairie Wife - 4 comments

Creamy Tropical Mango Ice-cream Made In A Food Processor/Blender

It’s getting hot these days. And what’s a better treat on a hot summer day than a refreshing ice-cream? But you don’t feel like making ice-cream at home, because you don’t have an ice-cream maker? We hear you, don’t bother getting an ice-cream maker, it will only take up space in your cupboard, and you’ll probably never use it.

However, do you have some over-ripe bananas sitting around? Probably quietly inside you feel a tiny bit bad about throwing them away, right? We’ve got your back, girl!

Stick them in the freezer and we will make some delicious ice-cream without an ice-cream maker! (** Note: The banana skin will turn black in the freezer. Do not panic! It is expected to do this.)

We promise, this ice-cream recipe is made for busy women, who has no time to waste with an ice-cream maker machine and still wants a healthy dessert to serve to her family.

No preservative, no unknown additives, no fancy unpronounceable ingredients!! 

Just healthy, quick & easy. That’s what this family dessert is all about!

The best part: It only requires 3 ingredients! That’s it! You probably already have all ingredients on hand! Ok, let’s get ice-cream-ed!

Serves 1-2    Preparation & Cook time: 3-5 minutes

The rule is: 2 : 1 ratio, which means for every 1 banana portion, you need ½ mango portion

You’ll need:
[ ] 1 frozen riped banana, peeled, cut in small pieces before freezing
[ ] 1/2 cup / 95 gr frozen mango chunks (or frozen strawberries, or frozen raspberries… your choice)
[ ] 1 teaspoon condensed milk (or honey, or maple syrup, or regular syrup, or white sugar)

Tools:
[ ] Food processor or blender
[ ] Mixing spoon
[ ] Plastic container with a lid (used ice-cream container, used butter container, or Ziploc container)

Step 1:
Peel and cut a ripped banana in small pieces and store in a tight container with a lid inside the freezer at least 2 hours or better overnight.

Step 2:
Add bananas, mango and condensed milk in a food processor (or a blender) and close the lid tightly. (You don’t want unexpected splashes). Hit the Start button.

• Keep blending: at first it will look crumbly. Something is wrong with this? Nope, it’s perfectly fine.
• Keep blending: then it will look sandy. I’m pretty sure something is wrong.
• Keep blending: then it will look slushy. Don’t stop, keep blending.
• Keep blending: until you get this smooth creamy ice-cream texture. The total time to reach this result is about 4-5 minutes.

Tip: For consistent texture, occasionally scrape the mixture down with a mixing spoon. Unplug before you start sticking the spoon inside.

Variations: Try with berries instead of mango. But my all-time favorite is mango! It’s so good!

Step 3:
Scoop your ice-cream into a plastic container and close it with a lid.
Store in the freezer until your ice-cream is solid for at least 4 hours or until it reaches your desired outcome.

Before enjoying your ice-cream. Leave the container out to sit on the counter for 10 minutes, so it’s a bit less cold to enjoy.
Give it a try tomorrow! This ice-cream will change your life. 

What is your favorite ice-cream flavor?

Nancy is Editor-in-Chief at IMADETHISDISH.COM , she helps busy working moms looking to save time in the kitchen. Get a copy of your FREE Time saving Cookbook with 5 easy 20-Minute recipes and cooking videos at www.imadethisdish.com

Categories: This and That

Tags: , creamy tropical mango ice cream, fruit dessert, guest post, Healthy, ice cream, non fat dessert, recipe, sweet treats