
Delicious, creamy, feels like summer, healthy ice cream. Mango banana coconut ice cream makes the perfect midday snack on a hot summer day for adults & kids. You can even eat it for breakfast it’s so healthy! This is a 3 ingredient easy & quick recipe. Mango, banana, and coconut water. That’s it!
- Frozen Banana is what gives the ice cream-like consistency. If you don’t use frozen bananas, it’s less creamy, sweet and ice cream like. Room temperature bananas will still make a delicious snack when you don’t have any frozen bananas ready though.
- Put your bananas in the freezer for a day or more prior to making the recipe.
- Bananas that have ripened enough to have some brown speckles on the peel are the best to freeze. They make ice cream & everything else sweeter as opposed to a banana with zero brown spots. Of course peel your bananas prior to putting them in a freezer bag.
- I hear you, it’s not REALLY ice cream, especially with the mango and coconut water in it. Just think of it as a healthier alternative that you can eat every single day if you want.
- If you really want it to be more rich and closer to ice cream, skip the coconut water and use your non-dairy milk of choice. Almond milk, coconut or oat milk would all be delicious in this recipe.
- The organic frozen bags of mango are a great deal at Costco if you have one nearby.


Mango Banana Coconut Ice Cream Recipe
Serves 1-2
Ingredients
- 1 frozen banana
- 1 1/2 cup of frozen mango
- 1/4 cup of coconut water
Instructions
- Take a frozen banana out of the freezer bag and slice it prior to adding it to a high speed blender. A good food processor will work too if you don’t have a high speed blender. If the banana has been in the freezer for a long time, you can let it sit on your cutting board for a minute or two. You still want it frozen, but not so hard you can’t slice it.
- Add in 1 1/2 cups of frozen mango to the blender.
- Add in 1/4 cup of coconut water. Measure this – you don’t want more liquid.
- Blend it all together until you get that creamy, thick consistency. I use the tamper that comes with the Vitamix to help mix it along.

Comment below if you enjoy this delicious mango banana coconut ice cream!
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Mango Banana Coconut Ice Cream
Ingredients
- 1 frozen banana
- 1 1/2 cup of frozen mango
- 1/4 cup of coconut water
Instructions
- Take a frozen banana out of the freezer bag and slice it prior to adding it to a high speed blender. A good food processor will work too if you don’t have a high speed blender. If the banana has been in the freezer for a long time, you can let it sit on your cutting board for a minute or two. You still want it frozen, but not so hard you can’t slice it.
- Add in 1 1/2 cups of frozen mango to the blender.
- Add in 1/4 cup of coconut water. Measure this – you don’t want more liquid.
- Blend it all together until you get that creamy, thick consistency. I use the tamper that comes with the Vitamix to help mix it along.
Notes
- Frozen Banana is what gives the ice cream-like consistency. Put your bananas in the freezer for a day or more prior to making the recipe.
- Bananas that have ripened enough to have some brown speckles on the peel are the best to freeze. They make ice cream & everything else sweeter as opposed to a banana with zero brown spots. Of course peel your bananas prior to putting them in a freezer bag.
- I hear you, it’s not REALLY ice cream, especially with the mango and coconut water in it. Just think of it as a healthier alternative that you can eat every single day if you want.
- If you really want it to be more rich and closer to ice cream, skip the coconut water and use your non-dairy milk of choice. Almond milk, coconut or oat milk would all be delicious in this recipe.
- The organic frozen bags of mango are a great deal at Costco if you have one nearby.
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