Mango Banana Ice Cream Vegan Raw Food Recipe

This mango banana ice cream is delicious, creamy, and tropically fruity. This is so perfect for a summer snack or even breakfast. I never get tired of making the banana ice creams. It’s one of those rare things that seem too good to be true, but isn’t. Even with making this so often, I’ve never had the exact same recipe twice. And mango makes it even better.

I used a couple pea blossoms and vines as a garnish (only use blossoms from edible pea vines, the fragrant sweet pea blossoms are poisonous). It was almost too pretty to eat … almost.

Banana Mango Ice Cream serves 2 ~ $.97 per serving

I never get tired of making the banana ice creams. It’s one of those rare things that seem too good to be true but isn’t. And even with making this so often, I’ve never had the exact same recipe twice.

I used a couple pea blossoms and vines as a garnish (only use blossoms from edible pea vines, the fragrant sweet pea blossoms are poisonous). It was almost too pretty to eat … almost.

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Mango Banana Ice Cream

Delicious and super easy. This mango banana ice cream takes only a few minutes to make. Full of juicy, healthy hydration and nutrition. 

Ingredients

• 3 ripe bananas sliced and frozen ($.45)
• 1 cup frozen mango chunks $1.49
• pinch salt
• pea blossoms or other edible flowers optional

Instructions

1. In a food processor with an "S" blade, process all ingredients until smooth and like soft serve ice cream. It can take just a bit of scraping and adjusting to get it to process completely. Add just a tiny bit of water if needed to help blend.
2. Serve with an edible flower garnish if desired.

Recipe Notes

calories: 225      fat: 1 gr      carbs: 53 gr      protein: 3 gr

             

Mangoes are in season in much of their growing regions and are easily found in most local groceries at good prices … from $1 to $2 each. Let them ripen at room temperature until they are slightly soft to the touch.