Banana mango whip
Four quick ingredients and 5 minutes is all it takes to have banana and mango ice-cream ready to eat.
1 medium, sliced, frozen
125 g, diced, frozen
Pure coconut water
¼ cup(s), (60ml)
Shredded or desiccated coconut
- Process banana, mango and coconut water in a food processor, scraping down sides of bowl occasionally, until thick and creamy.
- Spoon into serving bowls. Sprinkle with coconut and serve immediately.
TIPS: Slice banana and freeze in a snap-lock bag until firm. You can buy packets of frozen diced mango from the freezer cabinets of most supermarkets. Alternatively, buy mango when it’s in season (and cheap) and freeze (peeled, chopped) in snap-lock bags.