There's only one cure for a hot day, and that's cold snack to cool you down. Instead of chopping down on an ice cream cone or sugary ice block after spending some time in the pool, nice cream is a healthier — and vegan friendly— alternative to do the job. 

Love that tropical flavour? Give this Mango, Passionfruit And Coconut ‘Nice Cream’ a try:

Serves: 8

Time to make: 15 mins , plus overnight freezing

Hands-on time: 15 mins

Ingredients

  • 3 large bananas, chopped
  • 350g frozen mango, diced
  • 1 cup unsweetened coconut milk
  • Pulp of 2 large passionfruit, plus extra to serve
  • Fresh mango, diced, to serve

Instructions

1. Place banana in single layer on a baking tray. Cover and freeze for 3 hours or until frozen.

2. Partially thaw frozen banana and frozen mango, then place in a blender and process until well combined.

3. Add milk and process, scraping down sides of bowl occasionally, for 3–4 minutes or until smooth and a sorbet-like consistency.

4. Spoon mango ‘nice cream’ into a 4 cup–capacity airtight container or loaf pan. Swirl passionfruit pulp through mixture. Cover and freeze overnight. Serve topped with extra passionfruit pulp and diced fresh mango.

© Healthy Food Guide
First published:
Tags:  food