Celery Free Ginger Mango Banana Nice Cream
Frozen bananas and mango come together in a blender to create something that genuinely tastes like a tropical soft-serve, with no dairy, no added sugar required, and absolutely nothing that could trigger a celery sensitivity. The fresh ginger gives it a subtle warmth that cuts through the sweetness of the fruit, while a squeeze of lime juice brightens the whole thing and keeps the flavors lively. Letting the frozen fruit sit for just a few minutes before blending is the small trick that makes everything come together into that impossibly creamy, scoopable texture. You can serve it straight from the blender as soft-serve or pop it in the freezer for a firmer scoop — both versions are legitimately impressive. A few fresh mint leaves on top make it feel like something you'd order at a beachside café. It's the kind of dessert that's hard to believe is made from just fruit, and even harder to stop eating.
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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)
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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