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Creamy, dreamy, luscious mango nice cream made from mangoes and bananas! This delicious and quick dessert is healthy, easy, and will make you think you’re in a tropical paradise! Well, it will at least taste like it. ;)
Hey Internet, are you ready for another nice cream recipe? We make nice cream in our house so often, it’s a wonder I don’t have 30 recipes for nice cream on this site! cackles
The last nice cream recipe I did, toasted coconut nice cream, was so delicious and featured a little mango on top. I loved that fresh mango so I decided the next one I’d share with you all was my mango nice cream recipe.
Nice cream is one of my favorite desserts because it’s sugar free but naturally sweetened from fruit, it’s refreshing in the summer, and it feels like I’m eating something naughty but it’s actually quite healthy!
Sometimes I even eat nice cream for breakfast! It’s still refreshing but very filling if you add a dollop of nut butter and/or a sprinkle of homemade granola.
Did I mention it’s totally customizable and only takes 5 minutes to make?!
What You’ll Need
This delicious dessert features frozen mango (buy prepackaged or freeze your own in a freezer safe container), frozen bananas, and a little nondairy milk.
If you have never frozen bananas before, scroll down for some tips on how best to freeze them.
You can use any non-dairy milk you’d like–I chose to use unsweetened because the banana and mango were already sweet enough.
The amount of non-dairy milk you’ll need will depend on your blender or food processor. More powerful models like Vitamix will need far less liquid than other blenders or food processors will.
If you have to add so much liquid to blend that it becomes more like a liquid, you can refreeze it in a freezer safe container and scoop it out later. The frozen product may be a bit darker as banana oxidizes when it’s exposed to air, but it will still be totally safe to eat.
You could play around with other toppings like chocolate, berries, granola, other nuts and seeds, and more!
How to Freeze Bananas
I highly recommend having bananas in your freezer at all times, but if you’ve never frozen bananas before, here’s a couple of tips:
I like to freeze my peeled spotty (ripe) bananas in a single layer on a parchment lined baking tray. When frozen, I add them to a large freezer safe container of banana pieces for nice creams, smoothies, etc.
Frozen bananas stay good for a few months if in a proper container. They might darken a little bit from oxidization. That doesn’t happen to us much though since we go through so many of them!
How to Make Mango Nice Cream
I recommend getting your blender or food processor ready along with your bowl(s), spoon(s), and any toppings before you start making the nice cream so you won’t have to worry about it melting quickly.
First add the bananas and mangos, then add the non-dairy milk on top.
Like I mentioned above, how much nondairy milk you’ll need depends on both how many bananas you have and how powerful your blender or food processor is.
If you don’t have a high powered blender or food processor, you may need to add more liquid, but only add it a little at a time.
If you’re having trouble getting the mixture to blend, here’s a few ideas to get it moving: chop your bananas into smaller pieces, add a little bit more liquid, stop and scrape down the sides or stir the mixture (use your tamper if you have a Vitamix), or even try letting the bananas and mangos defrost a little, blend, and then stick it back in the freezer for 10-15 minutes.
Finally, plop it in a bowl, top it with desired toppings, and enjoy!
Any leftover nice cream (foreign concept to me, I must admit) may be stored in a freezer safe container in your, duh, freezer.
Serving It Up A La Mode
Since this nice cream is lower in calorie and sugar than most, you could also try adding a scoop of it to any dessert, though I’d recommend one of the following (not that I’m biased):
As always, I hope you love this recipe–I know I do because ice cream is one of my faves! This mango nice cream is super duper creamy, delicious, and tropical.
Let me know in the comments below if you make this recipe or tag me @Zardyplants on Instagram so I can see your beautiful recreations! If you tag me on IG, I will share your post in my stories :)
Also, one quick request: if you love how this recipe looks or tastes, please leave me a 5-star rating and a nice comment–ratings help more people find my recipes which helps me keep providing them! Thank you!
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Creamy, dreamy, luscious mango nice cream made from mangoes and bananas! This delicious and quick dessert is healthy, and easy!
- 2 cups frozen bananas
- 2 cups frozen mango
- ¼ cup non-dairy milk, less or more as needed
- First add the bananas and mango to your blender or food processor. Add some of the non-dairy milk (add more as you blend, but it’s always easier to add more). If you’re having trouble getting the mixture to blend, here’s a few ideas to get it moving: chop your bananas and mango into smaller pieces, add a little bit more liquid, stop and scrape down the sides or stir the mixture (use your tamper if you have a Vitamix), or even try letting the bananas and mango defrost a little, blend, and then stick it back in the freezer for 10-15 minutes.
- Finally, add it to a bowl, top it with desired toppings (I used fresh mango, goji berries, toasted coconut, and hemp hearts), and enjoy!
- Freeze leftovers in an airtight container up to one week, but the texture does become slightly less creamy.
- Category: Dessert, Nice Cream
- Method: Food Processor, Blender
- Cuisine: American
Keywords: Vegan, Oil-Free, Gluten-Free, Nut-Free, Sugar-Free, Soy-Free, Mango, Nice Cream