3cupschopped frozen mango(Overripe! Equals about 2 large mangoes)
1mediumfrozen banana, broken into chunks(Overripe)
optional ice cream toppings(I used fresh cherries, sugar-free chocolate sauce, and no added sugar whipped topping. I bet whipped coconut cream would be divine here!)
Chop your mango in small pieces and freeze for several hours in a single layer on the baking sheet. Your food processor will have a much easier time blending the mango if the pieces are not frozen together.
Blend the frozen mango, frozen banana, and cardamom until smooth in a food processor. You will need to stop your food processor and scrape down the sides with a spatula often. The process of blending and scraping will take approximately 10 minutes. Keep going until it is smooth! (Check out the recipe video below if you'd find a visual of this process helpful.)
Put your mango nice cream in the freezer while you prepare any of the optional toppings you are using. Your nice cream should be firm enough to serve with an ice cream scoop. Hello, delicious!
This is a level 2 recipe (transition or weight maintenance). A small scoop of this nice cream is only around 100 calories. Any ice cream toppings that you choose to add will (of course) change the calories and other nutrition information for the recipe.If this recipe isn’t sweet enough for your taste buds, you could add Swerve, another sugar substitute, or a sweetener of your choice to this recipe. If you start with mushy, overripe mangoes, I don’t think you’ll need more sweetener. This is particularly true if you’re adding sweet toppings to your nice cream.Nutrition information is for one serving of the recipe.