- 2 mangoes
- 2 ripe bananas
- Chop the mangoes into chunks and slice the bananas
- Transfer the fruit into a freezer-proof zip-lock bag and freeze for around 8 hours
- In a food processor with the s blade attachment, blend the frozen fruit to an ice cream consistency
- Transfer the nice cream to a lined baking dish or tray and freeze again for 30 minutes before scooping out and serving in bowls or ice cream cones.
You can garnish this Mango Banana Nice Cream with crushed pistachios (or even add this to the mix so there is some more crunch) or sprinkle with desiccated coconut.