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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.

Mango Ice Cream - Nice Cream


  • 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)


  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.

Comments (5)

(5 from 2 votes)
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Teresa Tortomasi12 months ago
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My friend can’t have sugar, so I surprised her with nice cream! I put 2 cups of whole frozen bananas chopped in one inch chunks, one cup of purchased frozen mango chunks, and almost 1/4 cup of vanilla unsweetened almond milk in my Blendtec, set it on “ice cream” and voilà! This delicious dessert, with the sweetness and consistency of ice cream, was ready in minutes.It was a big hit, and I’m ready to experiment with other flavors. Thank you!

Beth12 months ago
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Add almond milk, vanilla, and sugar to taste, blend and freeze.

Linda Hammond12 months ago
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I eat the same or with other frozen fruits almost every day. Such as mixed berries or blueberries frozen from Sam’s or similar store. Natural and delicious.

Sherill Trinidad12 months ago
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wow, this could be great as mango and banana are always available in our country…thank you.

Jose The Rose (YouTube & Funimate)1 year ago
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this looks really good!! I’m gonna try it! THX!

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about the author

Darshana Thacker Wendel

Darshana Thacker Wendel is a vegan chef specializing in whole-food, plant-based cuisine. A graduate of the Natural Gourmet Institute, she is the author of the Forks Over Knives: Flavor! cookbook, recipe author for the book Forks Over Knives Family, and recipe contributor to The New York Times best-selling book The Forks Over Knives Plan. Her recipes have been published in The Prevent and Reverse Heart Disease Cookbook, Forks Over Knives magazine, and LA Yoga magazine online. Visit for more.

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