Banana Mango Ice Cream Recipes
EASY BANANA ICE CREAM
When bananas are over-ripe, don't throw them away. Peel them, wrap them in plastic wrap, and freeze them. Two ingredients are all you need to make this family-pleaser.
Provided by ANNE MARSHALL
Categories Desserts Fruit Dessert Recipes Banana Dessert Recipes
Time 5m
Yield 2
Number Of Ingredients 2
Steps:
- Combine frozen bananas and 1/4 cup skim milk in a blender; blend for 30 seconds. Add remaining 1/4 cup milk and blend on high speed until smooth, about 30 seconds more.
Nutrition Facts : Calories 125.8 calories, Carbohydrate 30 g, Cholesterol 1.2 mg, Fat 0.4 g, Fiber 3.1 g, Protein 3.4 g, SaturatedFat 0.2 g, Sodium 26.9 mg, Sugar 17.5 g
YUMMY MANGO-BANANA MILKSHAKE
This mango milkshake with banana is great! Add vanilla bean ice cream if you want this to be a really rich drink. If you add too much vanilla ice cream it will start to taste like a vanilla milk shake instead of a mango drink.
Provided by wwtech69
Categories Breakfast and Brunch Drinks
Time 10m
Yield 4
Number Of Ingredients 7
Steps:
- Place mango, banana, and ice cream into a blender, and sprinkle with white sugar, cinnamon, and nutmeg. Pour in milk and place the lid on the blender. Blend until smooth, then pour into cups to serve.
Nutrition Facts : Calories 123.6 calories, Carbohydrate 20.2 g, Cholesterol 12.1 mg, Fat 3.2 g, Fiber 1.2 g, Protein 4.6 g, SaturatedFat 2 g, Sodium 54.9 mg, Sugar 16.4 g
HOMEMADE MANGO ICE CREAM
You can purée mangoes, as shown in the first step below, and freeze the purée to make drinks, pies, and ice cream all year long.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 1 quart
Number Of Ingredients 7
Steps:
- Combine the mangoes, lemon juice, and 2 tablespoons sugar in a nonreactive bowl; let sit for 2 hours. Puree in a food processor; strain to remove any fibers.
- Using a mixer at high speed, beat egg and egg yolks until light and fluffy. Gradually add the remaining sugar, then lower the speed and add the milk, cream, and mango puree until well mixed. Chill, then pour into an ice-cream maker; freeze according to manufacturer's instructions.
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- Put the mango and the banana pieces on a small baking sheet lined with a silpat or baking parchment).
- Freeze (I always do this at least the day before I make my ice cream but you could probably get away with a few hours before). Once they have been in the freezer and gone solid you can either use them right way or transfer them to a freezer bag or container of some kind if you are leaving them longer. This will ensure they don't get freezer burn. Bear in mind that if you skip this step and just put the fresh pieces of fruit in a container together then freeze them, they will stick together and be difficult to prise apart making it a struggle to fit them in the bowl of your food processor/blender.
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