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

More weights & measures

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

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Instructions

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 139cal

Kilojoules 580kJ

Protein 2g

Total fat 3g

–Saturated fat 2g

Carbohydrates 25g

–Sugars 25g

Dietary fibre 2g

Sodium 10mg

Calcium 20mg

Iron 0.5mg

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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