Banana mango "nice" cream
SmartPoints® value per serving
Four ingredients and 5 minutes is all it takes to have banana and mango ice cream all ready to eat. You can buy the fruit already frozen from the market, or make your own. Slice and freeze bananas in a covered container until firm. Peel and chop mangoes when they're in season, and store in small portions in the freezer. If you don't like coconut, feel free to leave it out of the recipe. Or top it with a small handful of blueberries, or, for a little crunch, swap it for toasted, slivered almonds.
1 medium, sliced
Unsweetened frozen mango chunks
2 fl oz, (1⁄4 cup)
Toasted sweetened coconut chips
- In a food processor, process banana, mango, and coconut water, scraping down sides of bowl occasionally, until thick and creamy.
- Into 2 bowls, evenly spoon mixture and sprinkle with coconut.
- Serving size: half of nice cream