If you love fruits and ice cream, this one’s for you! This Mango Nice Cream Recipe is when a fruity sorbet meets a rich ice cream. It’s refreshing, luscious, creamy, and guilt-free! With every bite, you’re being transported to your favorite tropical destination. The tangy-sweet taste of mango is a great taste bud adventure.
Mango ice cream is a popular flavor so it’s commercially available. Although mango juices, purées, extracts, syrups, and alike are scattered in the market, fresh mangoes are the gold standard for a great mango ice cream.
This is way better than the syrup flavoring that’s often used with other ice creams out there. Also, there’s just something cozy and special about homemade. The quality and taste is beyond the best when it’s made with carefully chosen ingredients.
With homemade, there is assurance that the ingredients are fresh, in the correct and healthy amount, and unaltered. You can also guarantee that your ice cream product is purely vegan– without animal-derived butter, cream, and/or eggs.
Moreover, making this Mango Nice Cream Recipe is no-rocket science and it’s really uncomplicated. We just need ripe mangoes, banana as the “thickener,” salt, and almond milk or other non-dairy substitutes. After a few minutes of blender time, it’s ready to be frozen, and voila, a natural fruity ice cream! Want to have a more interesting texture? add some fresh chunks of fruits, seeds, nuts, or anything that you’d like. Enjoy!
Mango Nice Cream
- 10 ounces ripe mangoes cut into ½-inch cubes and fresh-frozen (see notes on how to freeze fresh mangoes)
- 1 medium banana cut into ½-inch-thick discs and fresh-frozen (see notes on how to freeze)
- ⅛ teaspoon kosher salt
- ⅔ cup unsweetened almond milk or other non-dairy milk
- Combine frozen mangoes and bananas in a food processor. Add salt and process for about 30 seconds or until the blend is crumbly. Stop the food processor and scrape down the sides using a spatula. Start the processor again and with the motor running, gently pour in the milk. Continue to blend for another minute. By this time, the bottom of the mixture will become smooth while the top part is still crumbly. Stop the processor and scrape down the sides once more. Process for another 2 minutes or until the mixture is smooth and creamy.
- Transfer to a bowl or cup and serve immediately for a softer consistency. Otherwise, transfer to an airtight container and freeze for at least 2 hours.
- To freeze fresh mangoes and bananas: prepare 2 to 3 medium-sized fresh mangoes (more or less 2 pounds) and 1 medium-sized banana. Peel, pit, and slice the mangoes into ½-inch cubes. Slice the banana into ½-inch thick discs as well. Arrange both fruits, in a single layer, on a baking sheet lined with parchment paper and freeze for about 4 hours or until they’re solid.
- This recipe can last up to 2 weeks in the freezer.
Did you make this recipe? Share with us your experience in the comments section below. We’d love to hear from you!