banana and mango ice-cream

  • 500g bananas (approximately 4 large)
  • 3 cups (400g) frozen mango pieces
  • ⅓ cup (80ml) maple syrup
  • 1 teaspoon vanilla bean paste

 

  1. Slice the banana into even rounds and layer in a freeze-proof container between sheets of non-stick baking paper. Freeze for 4 hours or overnight.
  2. Place the banana, mango, maple syrup and vanilla in a food processor and process for 3–5 minutes or until smooth. Spoon into a 1.5-litre-capacity metal container and freeze for 3–4 hours or until firm. Serves 4–6.

 

RATE THIS RECIPE:
Reader ratings (5.00) 54321

There are no comments for this entry yet.

YOU MIGHT ALSO LIKE

JOIN OUR NEWSLETTER

SIGN UP WITH YOUR EMAIL BELOW:

REGISTER

join the club

Become a member of donnahay.com and receive VIP offers, behind-the-scenes previews and exclusive content direct to your inbox