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 ~ $.97 per serving
I never get tired of making the banana ice creams. It’s one of those rare things that seem too good to be true but isn’t. And even with making this so often, I’ve never had the exact same recipe twice.
I used a couple pea blossoms and vines as a garnish (only use blossoms from edible pea vines, the fragrant sweet pea blossoms are poisonous). It was almost too pretty to eat … almost.
Mango Banana Ice Cream
Ingredients
- 3 ripe bananas sliced and frozen ($.45)
- 1 cup frozen mango chunks $1.49
- pinch salt
- pea blossoms or other edible flowers optional
Instructions
- 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.
- Serve with an edible flower garnish if desired.
Notes
Hello! I’m Lisa, a vegan artist, photographer, author, Vegan Life Coach Educator, and RYT 200 yoga teacher. I love showing others how simple and delicious a plant-based diet can be. I draw and paint, cook, write, take lots of pics, eat lots of chocolate, and practice gratitude daily.