I have a weakness for tropical fruits. I’m not really sure why. Sometimes they’re so difficult to find, especially in Europe, that they seem like forbidden fruit, and my inner rebel can’t help but be seduced.
Okay, I know that mangos aren’t that hard to find, but their taste definitely symbolises the tropics in my mind. If I imagine myself on a beach surrounded by coconut palms, I always like to conjure myself up a mango cocktail as well, don’t you?
I made this recipe on a weekend when I could really take my time to create and savour it. The consistency of this ‘ice cream’ is amazing, perfectly creamy. It probably depends what kind of blender you have, but I’d suggest taking it slow and blending the mango little by little so as not to overheat the blades and melt the ice.
For the toppings, the more the better, I used what I had on hand, but feel free to go nuts! Tell me in the comments what toppings you used, so I can try out your ideas!
Mango Banana Nicecream
A nice tropical ice cream.
- 1 frozen banana
- 1 cup frozen mango
- 1/4 cup water or coconut water
- 1 tbsp maca powder optional
- 1 tsp date syrup optional
- berries, shredded coconut, mango, chia seeds, puffed quinoa, pomegranate arils...
Add ingredients to a blender and blend until nice and creamy. I have a "dessert" option on my blender which is great to get a creamy and ice cream like consistency. I would suggest not to use full speed and pulse in order to keep it creamy and not end with a smoothie consistency.