Fruit Recipes

Mango Nice Cream

A dairy-free alternative to ice cream by Melanie McDonald from www.avirtualvegan.com 

INGREDIENTS 

2 ripe mangoes (or 2 cups strawberries)

1 banana 

3 tablespoons soy or almond milk

Optional - A few drops of date or maple syrup 

INSTRUCTIONS 

• Peel and cut the mangoes into cubes. 

• Peel and slice a banana 

• Put the mango and the banana pieces on a small baking sheet lined with a silicone baking mat or baking parchment.

• Freeze (I always do this at least the day before I make my ice cream but you could probably get away with a few hours before). Once they have been in the freezer and gone solid you can either use them right way or transfer them to a freezer bag or container of some kind if you are leaving them longer. This will ensure they don't get freezer burn. 

• When you are ready to make your ice cream, place your frozen fruit into the bowl of a food processor or powerful high speed blender. If the fruit is a little stuck in the container just run a little warm water over the outside of the container. This will loosen it enough for you to get it out. 

• Add the plant milk and blend/process until smooth, stopping to scrape down the sides if needed. It will take a few minutes to become smooth and creamy.

• Give it a little taste to check the sweetness. Often there is no need to add any sweetener but it depends on the sweetness of the mangos so feel free to add a few drops of liquid Stevia, maple syrup or other liquid sweetener of choice to suit your tastes. Just process for a minute after you add it. Serve immediately

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