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e.g. gluten-free low cholesterol recipes, how to lower cholesterol
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For a delicious vegan dessert, you can't go wrong with this low-calorie, creamy 'nice' cream.
1 Place banana in single layer on a baking tray. Cover and freeze for 3 hours or until frozen.
2 Partially thaw frozen banana and frozen mango, then place in a blender and process until well combined.
3 Add milk and process, scraping down sides of bowl occasionally, for 3–4 minutes or until smooth and a sorbet-like consistency.
4 Spoon mango ‘nice cream’ into a 4 cup–capacity airtight container or loaf pan. Swirl passionfruit pulp through mixture. Cover and freeze overnight. Serve topped with extra passionfruit pulp and diced fresh mango.
Calories 99 cal
Kilojoules 412 kJ
Total fat 1.6 g
Saturated fat 0.9 g
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Every recipe meets strict nutrition standards aligned with the Australian and New Zealand Dietary Guidelines.
This recipe is really lovely. I froze and then cut up my own fresh Kensington Pride mangoes instead of using shop bought frozen mangoes, as the flavour is much more intense.