Happy August everyone 🙂 Summer is just flying by. I’m so sad because summer is my favourite time of the year, and now that it’s August, it means only one more month until I start my second year of University.. ahhh.
The good thing about August is…. my cook book comes out in exactly 21 days! You can head over to my Facebook page where I just added the official cover for the book! Check it out here: https://www.facebook.com/MindfullyBliss
But you’re here for the recipe… so here it is:
After months of making ‘nana ice-cream’ (for those not on Instagram, nana ice cream is ice cream made just from frozen bananas and other fruits) I think I have finally found one of my all time favourite combos: Banana Mango. It’s light, creamy, and delicious. Nana ice-cream is ridiculously easy to make, and the mixture between the frozen bananas and the frozen mangos makes for such a light and amazing flavour.
- 3 frozen bananas
- 1 frozen mango
- Food processor
- Prior to making your 'ice-cream', you want to cut up and freeze 3 bananas the night before. This will give them time to become fully frozen, therefore making the best texture for your ice-cream. Also cut up and freeze 1 mango.
- Once you're ready to make your ice-cream, remove your frozen fruit and put it into a high speed processor. Don't try to use anything less because the frozen fruit may break your blender.
- Pulse/blend together for a few minutes until you have a thick, sticky, creamy texture; just like ice-cream or froy-yo. You shouldn't need to add any liquids; just be patient and give it time to blend together.
- Once you reach the desire texture, scoop into a bowl, eat plain or add fruit.