Mango and banana ice-cream, only two ingredients, vegan and gluten free!

Now I don't know which one tastes better: this one, or the berry-banana ice cream? Same principle again, but I used some Indian canned mango puree (this is sweetened, so I cannot say that this ice cream is actually 100% sugar free, but if you have fresh soft mangos they would be perfect too!). I sliced two bananas and froze them (keeping the slices separated by kitchen paper, so they didn't freeze together), I also froze about one cup of mango puree, directly inside the white container for my upright blender (this container has become my new instant ice cream machine, perfect dose for 4!). Then I added the frozen banana slices, blended everything, and this was the result! I think that you can guess how good it tasted just by looking at it! And once again, two ingredients, vegan, and very creamy!

Photos and Recipes by Alessandra Zecchini ©

This recipe is for Sweet New Zealand, this month of February hosted by Greedybread. If you are a Kiwi, or you live in New Zealand and have something sweet to share, please enter here!


  1. Wow Ice-cream looks sooper delicious and creamy.....

  2. I totally need to try this Alessandra. I love those tins of Indian mango puree. I often chill one for a couple of days, then pour directly into my ice cream maker and churn for an instant mango sorbet.


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