May 28, 2016

Mango ‘Nana Nice Cream

More Nice Cream, Please!

After making my last batch of nice cream, I kept dreaming up new combinations and flavors! Again, with only 3 ingredients, nice cream is seriously the easiest dessert ever!

It’s starting to warm up here in Las Vegas, and summer is on my mind! While banana + peanut butter is a classic savory dessert combo, I knew I had to come up with something on the sweeter side, too.

Calling all sorbet lovers!! What tropical fruit screams, “Summer is here?!” You betcha! MANGO!

And here it is… Mango ‘Nana Nice Cream!!

Mango Nana Nice Cream

Nut-Free, plus Less Fat

Since this version of nice cream omits the nut butter, it’s a great combination for people with nut allergies!

And while I don’t condone avoiding fat altogether, I do believe in the 80/20 rule. So if you’re already getting enough healthy fat sources from foods like avocado, coconut oil, salmon, etc., then this might be the option for you! With only 1 gram of fat and less than 150 calories per serving, this is definitely a dessert that you can enjoy without sacrificing that hard-earned beach bod!

Let’s Get Cooking!

In case you missed it, I talk about my favorite food processors here. You can probably make this with a high-powered blender, as well! The trick is blending/pulsing in 30-60 minute intervals and using a spatula to break up the stubborn frozen pieces. You’ll end up with a super creamy texture that is EXACTLY like ice cream.

Mango Nana Nice Cream 1

Mango Nana Nice Cream


Mango 'Nana Nice Cream

  • Prep time: 5 minutes
  • Cook time: 5 minuts
  • Total time: 10 minutes

Yields: 2 servings

Mango Nana Nice Cream

The perfect dessert for sorbet lovers! Low-Fat, Nut-Free, and All-Natural!

  • 2 Peeled Bananas (ripe and frozen)
  • 1 Peeled Fresh Mango (the soft outer fruit, approximately 1/2 cup)
  • 1 Splash Vanilla Extract (approximately 1/4 tsp.)
  1. If not already done, peel 2 ripe bananas. Place in a freezer-safe baggie for at least 1-2 hours.
  2. Remove from the freezer and dice into small rounds. (This step can be done before freezing, too.)
  3. Peel and slice fresh mango, only using the soft outer fruit.
  4. Add bananas, mango, and vanilla to a high-powered food processor. (I used an 8-cup Cuisinart.)
  5. Pulse for 30-60 second intervals, stopping to break up any stubborn frozen banana pieces with a spatula.
  6. Once creamy, remove from food processor. Add to a bowl and top with desired toppings. (I chose Open Nature Maple Pecan Granola, Blueberries, additional mango, and Nutella drizzle.)


  • Calories: 148
  • Fat: 1 grams
  • Carbs: 38 grams
  • Protein: 2 grams


Enjoy making this deliciously healthy summer dessert and let me know what combinations of nice cream you’d like to see next!