Ingredients
Method
- 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.