Mango, passionfruit and coconut ‘nice cream’
- 3 large bananas, chopped
- 350g frozen mango, diced
- 1 cup unsweetened coconut milk
- Pulp of 2 large passionfruit, plus extra to serve
- Fresh mango, diced, to serve
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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.
Nutrition Info (per serve)
Total fat 1.6g
–Saturated fat 0.9g
Dietary fibre 2.6g
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One comment on Mango, passionfruit and coconut ‘nice cream’
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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.