Three ingredients and a blender are all you need to make this tropical nice cream recipe. The simplicity of this homemade sorbet makes it an excellent option for an afternoon snack or vegan ice cream you can feel good about serving to your kids.
The trending name for recipes like this in the blogging world is Nice Cream. The basic concept is blending frozen fruit in a blender or food processor until it has the exact texture of soft serve ice cream.
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No ice maker needed for Nice Cream
Nice cream is just as delicious as ice cream without the need for added sugar or a complicated ice cream maker.
Though I have owned an electric ice cream maker for years, it is still in the box and has never been opened.
Making my own ice cream has always seemed complicated–needing lots of ice and rock salt– and quite time consuming.
That’s what makes nice cream great. It’s so simple to make in a blender!
How to make Nice Cream
Place frozen fruit in blender or food processor.
Add lime juice and agave.
Start blender on low and gradually increase speed until desired consistency.
Pour pureed fruit mixture into a bowl and freeze. After 30 minutes stir the mixture and freeze another 30 minutes.
Continue stirring and freezing every 30 minutes until desired consistency.
RECIPE CARD BELOW
Tips for making this recipe
- The freezing process accentuates tartness and reduces the sweet flavor. That means the puree should be slightly less tart and slightly sweeter than you expect the final product to be.
- I highly recommend making a double-batch, because I think you’re going to need it.
Recipe from 21-Day Weight Loss KickStart by Dr. Neal Barnard.
Nutrition in Mangos
Mangoes are a good source of vitamins C and E, which are powerful antioxidants right along with vitamin A.
The vitamin C content of mangoes is very high, with one cup of sliced mango delivering 45 mg, which is over 70 percent of the RDA. The vitamin E content is 1.8 mg–almost 10 percent of the RDA.
While you may think you should skip the mango and simply take an antioxidant supplement, think again. Taking antioxidant supplements does not have the same health effects on the body that getting the antioxidants from fresh fruit and vegetables has.
The theory behind this is that there is more than just vitamins C, E and beta-carotene in fruit. There are numerous vitamins and minerals that have to work together and can not function the same when isolated from one another.–LiveStrong
Nutrition information for frozen mango dessert
- 139 calories
- 0.5 g protein
- 35 g carbohydrate
- 33 g sugar
- 0.2 g total fat
- 1% calories from fat
- 2 g fiber
Other great dessert recipes
- 3 cups frozen mangos
- 1/4 cup lime juice
- 1/2 cup agave nectar
- Place frozen mangos in blender.
- Add lime juice and agave and blend until smooth. This works best by starting out on a lower speed and gradually increasing intensity.
- Pour pureed mixture into a bowl and place in the freezer. After 30 minutes, stir puree and put back into freezer. Repeat every 20 minutes until frozen to desired consistency.
- You will notice in the bottom picture, mine is less firm, and in the top it is quite thick. That's because I put it back in the freezer for about 30 minutes longer. The freezing process accentuates tartness and reduces the sweet flavor. That means the puree should be slightly less tart and slightly sweeter than you expect the final product to be.
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Nutrition Information:Yield: 6
Amount Per Serving: Calories: 139 Total Fat: 0.2g Carbohydrates: 35g Fiber: 2g Sugar: 33g Protein: .5g
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