Treating yourself to a bowl of ice cream doesn’t have to mean compromising your oral health. This mango-banana “nice” cream is a creamy, refreshing treat that’s gentle on teeth and gums while delivering bright tropical flavor.
Mango Banana “Nice” Cream
This banana-mango “nice” cream is an effortless way to enjoy a cool, fruity dessert any time of year. It’s naturally sweetened, simple to make, and a favorite with both kids and adults. The texture is silky and scoopable, and you can customize toppings to suit your preferences.
- Author: Mark Burhenne, DDS
- Total Time: 1 hour 5 minutes
- Yield: 4-6 servings
Ingredients
- 1 medium bunch of bananas, chopped and frozen
- 2 ½ cups frozen mango
- ½ teaspoon vanilla extract (optional)
- 1 ½ teaspoons agave (optional)
- Toppings (optional):
- Sliced kiwi
- Sliced almonds
- Melted dark chocolate (80% cocoa or higher), for drizzling
Instructions
Prepare the bananas by chopping them and placing them in a large container in the freezer for up to one hour so they are firm but not rock solid.
Transfer the frozen banana and frozen mango to a large food processor or high-speed blender. Blend, stopping occasionally to scrape down the sides with a spatula to ensure even processing.
Add vanilla extract and agave if using, and continue blending until the mixture is smooth and well combined. Aim for a soft-serve consistency; pulse as needed to avoid overheating the fruit.
Serve immediately with your choice of toppings, or transfer the nice cream to a glass container with a tight-fitting lid and freeze until ready to serve. If frozen solid, let rest 5 minutes at room temperature before scooping for a softer texture.
Notes
If you plan to serve later, remove the nice cream from the freezer five minutes before scooping to soften slightly. Use ripe bananas for natural sweetness and a creamy texture; adjust optional sweeteners to taste.