Desserts

Mango, banana and ginger ice

Author: Sarah Swain - Food writer, stylist and recipe creator

Photographer: Devin Hart

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Serves: 8 (2 scoops per serve)

Time to make: 2 hrs 10 mins , plus 2 hrs freezing

Ingredients

More weights & measures

400g ripe mango flesh, partially frozen
juice of 1 lime
250g low-fat plain yoghurt
2 ripe bananas, chopped and partially frozen
25g rolled oatsoatmeal uncookedX
1 tablespoon grated fresh ginger or ½ teaspoon dried ginger
fresh mint and ground ginger, to serve

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Instructions

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1 Place all the ingredients in a blender and process until smooth. Spoon into plastic cupcake containers or a loaf tin. Freeze until solid.

2 Remove from the freezer 10 minutes before serving. Serve with a sprinkling of ground ginger and fresh mint sprigs.

Variations

You can make this ice cream with frozen mango flesh too.

HFG tip

If you’re not using frozen fruit, use the freshest possible.

Nutrition Info (per serve)

Calories 97 cal

Kilojoules 410 kJ

Protein 3 g

Total fat 1 g

Saturated fat N/S

Carbohydrates 20 g

Sugar 16 g

Dietary fibre 2 g

Sodium 20 mg

Calcium 80 mg

Iron 0.5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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