Mango, passionfruit and coconut ‘nice cream’
For a delicious vegan dessert, you can't go wrong with this low-calorie, creamy 'nice' cream.
Serves: 8
Time to make: 15 mins , plus overnight freezing
Hands-on time: 15 mins
Ingredients
- 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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Instructions
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)
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Calories 99cal
-
Kilojoules 412kJ
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Protein 1.4g
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Total fat 1.6g
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–Saturated fat 0.9g
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Carbohydrates 18.2g
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–Sugars 12.2g
-
Dietary fibre 2.6g
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Sodium 20mg
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Calcium 29mg
-
Iron 0.4mg
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.
For more healthy recipes and expert diet advice go to www.healthyfood.com
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
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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.