Easy, healthy summer dessert: Get it while it's still summer!

Easy, healthy summer dessert: Get it while it's still summer!

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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