The other day I tasted a spoonful of mango sorbet in Trader Joe’s. It was sweet, icy, delicious. And it was the inspiration for this easy, healthy summer dessert: Mango-Banana Soft-Serve Ice Cream.
It’s actually a much healthier version of the sorbet. And a cousin to the Banana Soft Serve Ice Cream, which was featured here last year.
I didn’t use any sugar or honey or agave for the Mango-Banana version. I didn’t think it needed it. However, if you want to add a couple of spoonfuls of a sweetener, be my guest. It will most likely ramp the flavor up even more.
The banana helps make the texture creamier–more like soft-serve ice cream. If you use too much banana, all you’ll taste is the banana. Which isn’t a bad thing. But I love mango (Who doesn’t?), and I really, really wanted to taste it.
This dessert is especially refreshing on a hot summer evenings or even on one of these spectacular, cool-ish ones.
The recipe for Mango-Banana Soft Serve Ice Cream is so simple, it’s ridiculous to call it a recipe. But I will anyway. Enjoy while it’s still summer!
Mango-Banana Soft-Serve Ice Cream
1 medium mango, ripe
1/2 banana (save the rest in the frig for another time)
3 ounces milk (or milk alternative such as soy or almond milk)
Remove flesh from the mango. Cut into bite-size pieces and place in a freezer-safe container. Cut the banana into slices and place in a separate container. Freeze both containers 8 hours or overnight.
When ready to eat, remove mango and banana and place in the food processor bowl. Pulse the fruit a few times. You may have to take the top off the processor and break up the mango and banana pieces with a wooden spoon.
Turn on the processor again, adding the milk through the top feed tube. Process for 1-3 minutes or until mixture is smooth and it resembles soft-serve ice cream.
Serve immediately. Makes about two servings.
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