Every recipe for vegan “nice” cream involved freezing bananas and putting them into a food processor. I don’t own one, so I modified it so that I can make this in a blender!
take one very ripe mango (over ripe ones generally worked the best for me) and slice up. I don’t remove all of the mango skins, but if you have bad reactions to poison ivy, make sure that all of the skins are completely removed.
after the mango is sliced into half inch cubes or smaller, freeze overnight.
take out frozen mango pieces, and put in blender. Add small amounts of orange juice until you are able to blend. Mix until creamy.
put into a bowl and enjoy!
Note- if it turns out too watery for your taste, place it back in the freezer for 10-20 minutes to allow it to stiffen.
average calorie count for this dish (as mango sizes vary) -125 calories