No Fuss Banana Mango Ice Cream

This recipe was adapted from the America's Test Kitchen's book "Naturally Sweet".  We have heard of making ice cream from frozen bananas on TV cook shows as one of those so called popular hacks featured about it in Facebook. As their norm, the America's Test Kitchen tested this approach until the group was satisfied with the result.  They concluded that the best way to prepare banana ice cream is to add some cream to make it silky smooth.  They also tried roasting the bananas first then freezing them which deepened the flavor but the liquid that leached out made the ice cream too icy.

I decided to add some mango puree to the original recipe and a little bit more lemon juice.  The resulting taste is phenomenal.  I can finish the whole thing. It was naturally sweet from both the bananas and mango puree and creamy from the addition of full fat coconut milk which I used instead of cream.

This is a no fuss recipe. You do not need an ice cream machine at all.  A blender will do.

No Fuss Banana Mango Ice Cream

• 3 very ripe bananas, frozen and cut into one inch pieces
• 1/4 cup canned coconut milk, full fat
• 1/2 cup canned mango pulp from the Asian store (see note)
• 1 tbsp vanilla extract
• 1 tbsp lemon juice
• 1/4 tsp salt
• 1/4 tsp ground cinnamon

Place all the ingredients in a blender and pulse till thoroughly mixed.  Place in a container and freeze for 5 hours or overnight. If it gets too hard to scoop out, just place the container in the microwave for 30 seconds to soften. Enjoy.

Note:

Though I have not done this myself, you could use fresh mangoes.