Banana ice cream is one of the best things that I’ve found through the Instagram health community, but by replacing bananas with fruits such as berries you can get more of a sorbet-like taste and texture. I love this combination of raspberries and mango – it’s such a summery flavour that’s perfect for when the sun makes its return, and the frozen raspberries add a nice zingy kick to the sweetness of the mango. I’ve kept one banana in to add a touch of creaminess, but feel free to play around with the ratios and replace the banana altogether.
100g chopped fresh mango
Splash of apple juice
1 tsp baobab powder (I used Organic Burst – this is optional but does have a nice zesty taste that goes well with fruit, and provides lots of Vitamin C)
Preparation time: Freeze overnight or for at least 6 hours, then 2 minutes to prepare when needed
- Peel and chop the banana, then freeze this and the other prepared fruit in ziplock bags for at least 6 hours, or overnight.
- When ready, add all of the fruit to a strong blender or food processor with a splash of apple juice and blend until smooth. You may need to add more juice to get things going – using a little will also make it more of a soft-serve sorbet, but don’t add too much or it will be more of a smoothie!
- Serve with fruity toppings – I like berries and desiccated coconut on mine.