Mango ice cream

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

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Serves: 3 (makes 3 scoops)

Time to make: 15 mins , plus 1 hr freezing

Ingredients

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2 medium-sized bananas, sliced in chunks, frozen completely
4 tablespoons light cream
½ ripe mango, chopped, frozen

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Instructions

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1 Place banana in a food processor and blend until bananas form a soft ice-cream consistency (see basic recipe).

2 Add cream with mango and process until an ice cream is formed. Place in a freezer-proof container and freeze for 1 hour before serving.

Variations

Make it dairy free: Leave out the cream – the ice cream will still be delicious.

Nutrition Info (per serve)

Calories 139 cal

Kilojoules 580 kJ

Protein 2 g

Total fat 3 g

Saturated fat 2 g

Carbohydrates 25 g

Sugar 25 g

Dietary fibre 2 g

Sodium 10 mg

Calcium 20 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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