Anti Inflammatory Ginger Mango Banana Nice Cream
Creamy, tropical, and naturally sweet, this frozen treat delivers serious dessert energy without a drop of dairy or refined sugar. Frozen bananas and mango do all the heavy lifting here — blended together, they whip into a lush, soft-serve texture that genuinely rivals anything from a scoop shop. Fresh ginger is the real star of the show, bringing a bright, warming kick that also happens to be one of the most well-studied anti-inflammatory ingredients around. A squeeze of lime juice sharpens everything up and keeps the flavors from going flat. The whole thing comes together in a blender or food processor, so there's no churning, no special equipment, and no waiting around for a custard to set. Serve it straight from the blender for a soft-serve vibe, or pop it in the freezer for an hour if you want something more scoopable. Fresh mint on top is optional, but it makes the whole bowl look and taste like something you'd pay twelve dollars for at a wellness café.
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Learn more →Ingredients
2 servings
- 2 medium ripe bananas, peeled, sliced into 1-inch rounds, and frozen
- 1 ½ cups frozen mango chunks
- 1 tbsp fresh lime juice
- ½ tsp fresh ginger, finely grated
- 1 tsp honey (optional)
Can be omittedhoney
For serving
- fresh mint leaves, for serving (optional)
Instructions
- 1
At least 4 hours before serving, peel and slice the bananas into 1-inch rounds and spread them in a single layer on a parchment-lined plate or small sheet pan. Freeze until completely solid, at least 4 hours or overnight.
- 2
Remove the frozen banana slices and frozen mango chunks from the freezer and let them sit at room temperature for 3–5 minutes, until just slightly softened at the edges — they should still be frozen solid at the center.
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