Vegan Coconut Mango Nice Cream
Creamy, tropical frozen dessert blended entirely from frozen bananas and mango with coconut milk — no ice cream maker needed and completely plant-based. Plan ahead: freeze bananas overnight.
Ingredients
- 4 ripe bananas, peeled, sliced, frozen
- 2 cups frozen mango chunks
- 1/4 cup full-fat coconut milk
- 2 tsp fresh lime juice
- 1/2 tsp pure vanilla extract
- 1/4 cup toasted shredded coconut (for topping)
Instructions
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1
Let 4 peeled, sliced, frozen ripe bananas and 2 cups frozen mango chunks sit at room temperature for 5 minutes to soften slightly — this helps the blender process them smoothly.
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2
Add the ripe bananas, frozen mango chunks, 1/4 cup full-fat coconut milk, 2 tsp fresh lime juice, and 1/2 tsp pure vanilla extract to a high-speed blender or food processor.
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3
Blend, starting on low and increasing to high, scraping down the sides as needed, until completely smooth and creamy — about 2-3 minutes.
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4
Taste and add more lime juice or vanilla if desired.
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5
Serve immediately as soft-serve, scooped into bowls and topped with 1/4 cup toasted shredded coconut (for topping). For firmer nice cream, transfer to a freezer-safe container and freeze for 1-2 hours before scooping.