Mango, passionfruit & coconut ‘nice’ cream
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Time to make:
15 mins, plus freezing
$1.15 per serve
(at time of publication)
Full ingredients list:
3 large bananas, chopped
350g frozen mango, diced
1 cup unsweetened coconut milk
Pulp of 2 large passionfruit, plus extra, to serve
Fresh mango, to serve
Nutritional information (per serve)
Instructions and steps:
1 Place banana in single layer on a baking tray or container. Cover and freeze until frozen.
2 Partially thaw frozen banana and the mango, then place in a blender. Process until fruit is well combined.
3 Add milk and process until smooth and of a sorbet-like consistency, occasionally scraping down the sides of the processor. This can take 3–4 minutes.
4 Spoon mango ‘nice cream’ into a 4–cup capacity airtight container or loaf tin. Swirl the passionfruit pulp through cream. Cover and freeze. Serve topped with extra passionfruit and the fresh mango.
About this recipe
First published: February 2020