Recipe: 3-Ingredient Mango Nice Cream
This cold and creamy mango dessert proves that, in fact, you can have it all. (At least when it comes to dessert.) Made with mangoes, milk, and a banana, this fruit-based treat is a sweet and tangy taste of the tropics. It has the richness of ice cream and the intense fruitiness you expect from sorbet, and it’s going to change the way you think about your summer dessert game plan.
Is This Similar to One-Ingredient Banana Ice Cream?
Yes! Both are considered “nice creams” — fruit-based, vegan, dairy-free treats with no artificial flavors, colors, preservatives, or added sugar (meaning just about everyone can eat it). But unlike the original one-ingredient banana ice cream, banana takes a backseat in this fruity treat.
Mango nice cream comes together with three ingredients (consider that pinch of salt a freebie), and whether you use fresh mango or a bag from the freezer section, the tropical fruit is the base of the dessert. A single banana and partial cup of non-dairy milk are added to smooth out the mango to create a super-creamy consistency.
Read more: Wait, What Is Nice Cream?
So, How Does It Work?
The fruit is frozen until solid, then blitzed in the food processor along with a splash of dairy-free milk until it’s smooth and creamy. While any kind of non-dairy milk will get the job done, I’m partial to cashew milk, which makes for an especially creamy result. You wouldn’t be wrong to spoon your mango nice cream straight from the food processor, when it has the consistency of extra-thick soft serve, but let it set up it in the freezer for a couple of hours and you’ll have a firm, scoopable treat.
Read more: How To Cut a Mango
3-Ingredient Mango Nice Cream
Serves2 to 4
- 2 pounds
fresh mangoes (2 to 3 medium), peeled, pitted, and cut into 1/2-inch pieces (about 2 heaping cups)
medium banana, cut into 1/2-inch-thick rounds
- 1/8 teaspoon
- 2/3 cup
unsweetened nut milk or other non-dairy milk
Line a rimmed baking sheet with parchment paper. Arrange the mango and banana on prepared sheet in a single layer. Freeze until solid, about 4 hours.
Transfer the fruit to a food processor fitted with the blade attachment. Add the salt. Process until the fruit is crumbly, about 30 seconds. Stop the processor and scrape down the sides with a wooden spoon or rubber spatula. With the motor running, pour in the milk and blend continuously for 1 minute. The bottom portion of the mixture will start to become smooth, while the top is still crumbly. Stop the processor, scrape down the sides, and stir. Process until smooth and creamy, about 2 minutes more.
Serve immediately for a soft-serve consistency, or transfer to a lidded airtight container or a loaf pan and freeze until solid, approximately 2 hours. (If using a loaf pan, place a piece of wax or parchment paper over the surface of the nice cream, then wrap the pan in plastic wrap to prevent ice crystals from forming).
Substituting frozen mango: If using frozen mango, use 10 ounces.
Storage: The nice cream can be stored in an airtight container in the freezer for up to 2 weeks.