Mango Ice Cream

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  • Prep-time: / Ready In:
  • Makes 6 cups

Frozen mangoes and banana make a shockingly creamy nice cream. Garnish this Mango Ice Cream with chopped fresh mango and a sprinkle of cardamom for a bit of Indian flavor or paprika for a Mexican twist. 

If using fresh mango: Line a baking sheet with a silicone mat. Spread mango chunks onto mat. Cover and freeze at least 6 hours or overnight; then proceed with Step 1 of instructions.

Ingredients

  • 4 cups frozen mango chunks, or 4 medium mangoes (3 lb.), peeled and cut into large chunks (see headnote)
  • 1 banana, cut into large chunks
  • Ground cardamom or paprika (optional)

Instructions

  1. Remove mango from freezer and let stand 10 minutes to soften slightly. Transfer mango and banana chunks to a food processor; cover and pulse until broken into small pieces. Continue processing until smooth and creamy.
  2. Serve immediately, or transfer mixture to a freezer container and freeze until ready to serve. If desired, top servings with additional mango and sprinkle with cardamom or paprika.

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Darshana Thacker

Darshana Thacker is chef and culinary project manager for Forks Over Knives. A graduate of the Natural Gourmet Institute, she is the author of Forks Over Knives: Flavor! She created the recipes for Forks Over Knives Family and was a lead recipe contributor to the New York Times bestseller The Forks Over Knives Plan. Her recipes have been published in The Prevent and Reverse Heart Disease Cookbook, Forks Over Knives—The Cookbook, Forks Over Knives: The Plant-Based Way to Health, and LA Yoga magazine online. Visit DarshanasKitchen.com for more.

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