Banana Mango "Nice" Cream
Four ingredients and 5 minutes are all you need to blend up this tropical vegan treat. If you like a soft-serve texture, grab a spoon and enjoy immediately. For a firmer, more scoopable consistency, transfer the mixture to a shallow dish and freeze for a couple of hours before serving. We love scooping this frosty goodness into a glass of plain seltzer for a sweet and refreshing float.
1 medium, ripe
Unsweetened frozen mango chunks
Toasted sweetened coconut chips
- Peel the banana and cut into slices. Transfer to a resealable plastic freezer bag. Seal the bag and freeze until the bananas are frozen solid, at least 3 hours.
- In a food processor, process the frozen banana, mango, and coconut water until thick and creamy, stopping occasionally to scrape down the sides of the bowl.
- For a soft-serve texture, divide the nice cream between 2 bowls and serve immediately. For a firmer texture, transfer to a shallow dish, cover with plastic wrap, and freeze until firm, about 2 hours. Before serving, sprinkle with the coconut chips.
- Serving size: 1 bowl