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Prep Time:5 minsTotal Time:5 minsServings:4Yield:3 cupsJump to Nutrition Facts
Prep Time:5 minsTotal Time:5 minsServings:4Yield:3 cups
Prep Time:5 mins
Prep Time:
5 mins
Total Time:5 mins
Total Time:
Servings:4
Servings:
4
Yield:3 cups
Yield:
3 cups
Jump to Nutrition Facts
Jump to recipeTropical, fruity frozen perfection is how some describe this antioxidant-filledStrawberry-Mango Nice Cream. Succulent, sweet mango provides the creamy base for this frozen confection, and strawberries add to the sweet notes while also providing a touch of tartness. Lime juice balances out the sweetness to add just the right amount of pucker. Since there is no added sugar or dairy in this treat, it can be a great option for those who are dairy-free or watching their blood sugar. Keep reading for expert tips, like how to store your nice cream if you’re not using it right away.Tips from the EatingWell Test KitchenThese are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you too!If you like a soft, smooth texture, immediately serve nice cream after blending it. If you prefer an ice cream texture, put it in the freezer for 2 hours and then serve. You can freeze nice cream for up to 3 months, but it’s best used within a week.To avoid ice crystals in your finished nice cream, work fast to get it into a container and in the freezer.Allow nice cream to soften at room temperature for easy scooping for at least 10 to 15 minutes before serving; it may take shorter or longer, depending on the weather.You can use nice cream to make frozen ice pops.Nutrition NotesWhilemangois plentiful in natural sugars, it’s also high in fiber, which helps slow down the digestion of the tropical fruit’s natural sugars. This can help stabilize blood sugar. Mango is also loaded with inflammation-calming antioxidants and vitamins A and C, supporting healthy skin and vision.Strawberriesadd to the fiber, antioxidants and vitamin C in this nice cream. Regularly including strawberries may improve your heart and brain health. And the fiber in strawberries will make your gut and blood sugar happy, too.While thelime juiceis minimal in this recipe, it does add to thevitamin Cand antioxidant content. The acid in the lime juice also cuts through some of the sweetness from the mango, providing a nice balance of sweet and tart.
Jump to recipe
Tropical, fruity frozen perfection is how some describe this antioxidant-filledStrawberry-Mango Nice Cream. Succulent, sweet mango provides the creamy base for this frozen confection, and strawberries add to the sweet notes while also providing a touch of tartness. Lime juice balances out the sweetness to add just the right amount of pucker. Since there is no added sugar or dairy in this treat, it can be a great option for those who are dairy-free or watching their blood sugar. Keep reading for expert tips, like how to store your nice cream if you’re not using it right away.Tips from the EatingWell Test KitchenThese are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you too!If you like a soft, smooth texture, immediately serve nice cream after blending it. If you prefer an ice cream texture, put it in the freezer for 2 hours and then serve. You can freeze nice cream for up to 3 months, but it’s best used within a week.To avoid ice crystals in your finished nice cream, work fast to get it into a container and in the freezer.Allow nice cream to soften at room temperature for easy scooping for at least 10 to 15 minutes before serving; it may take shorter or longer, depending on the weather.You can use nice cream to make frozen ice pops.Nutrition NotesWhilemangois plentiful in natural sugars, it’s also high in fiber, which helps slow down the digestion of the tropical fruit’s natural sugars. This can help stabilize blood sugar. Mango is also loaded with inflammation-calming antioxidants and vitamins A and C, supporting healthy skin and vision.Strawberriesadd to the fiber, antioxidants and vitamin C in this nice cream. Regularly including strawberries may improve your heart and brain health. And the fiber in strawberries will make your gut and blood sugar happy, too.While thelime juiceis minimal in this recipe, it does add to thevitamin Cand antioxidant content. The acid in the lime juice also cuts through some of the sweetness from the mango, providing a nice balance of sweet and tart.
Tropical, fruity frozen perfection is how some describe this antioxidant-filledStrawberry-Mango Nice Cream. Succulent, sweet mango provides the creamy base for this frozen confection, and strawberries add to the sweet notes while also providing a touch of tartness. Lime juice balances out the sweetness to add just the right amount of pucker. Since there is no added sugar or dairy in this treat, it can be a great option for those who are dairy-free or watching their blood sugar. Keep reading for expert tips, like how to store your nice cream if you’re not using it right away.
Tips from the EatingWell Test Kitchen
These are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you too!
Nutrition Notes
Cook Mode(Keep screen awake)Ingredients12ouncesfrozen mango chunks8ouncesfrozen sliced strawberries1tablespoonlime juice
Cook Mode(Keep screen awake)
Ingredients
12ouncesfrozen mango chunks
8ouncesfrozen sliced strawberries
1tablespoonlime juice
DirectionsPlace 12 ounces mango, 8 ounces strawberries and 1 tablespoon lime juice in a food processor; process for 1 to 2 minutes. Stop the processor and scrape down the sides. Continue processing until smooth, an additional 2 to 3 minutes, adding up to 1/2 cup water to help process the fruit, if necessary.Frequently Asked QuestionsAbsolutely. You can make nice cream in a high-speed blender. You may need to add a little more liquid while whirring it up. You can add a tablespoon of water as a start and a tiny bit of lime juice so you are not diluting the lime juice flavor. Letting the fruit melt for a minute or two before starting is best. Start the blender at a slow speed and gradually increase it. If the blender has problems, stop and let the fruit melt more before continuing.You can freeze nice cream in an airtight freezer-safe container or a covered loaf pan. If you want, you can line the containers with parchment paper in case the frozen mixture sticks to the container.You can serve nice cream just like you would ice cream: in a bowl, footed parfait cup, ramkin, sugar cone, waffle cone—whatever you like. If you want to get fancy, have toppings available. For this recipe, a mix of sliced fresh fruits and berries would be a nice addition, including a cookie.You can, but for that desirable soft-serve consistency, there are only some fruits that work well, and depending on the fruit, it should be pitted, peeled or cut into chunks before freezing. Some good choices of fruit are: bananas, cherries, nectarines, peaches, cantaloupe, honeydew, hachiya persimmons and apricots.EatingWell.com, June 2019
Directions
Place 12 ounces mango, 8 ounces strawberries and 1 tablespoon lime juice in a food processor; process for 1 to 2 minutes. Stop the processor and scrape down the sides. Continue processing until smooth, an additional 2 to 3 minutes, adding up to 1/2 cup water to help process the fruit, if necessary.Frequently Asked QuestionsAbsolutely. You can make nice cream in a high-speed blender. You may need to add a little more liquid while whirring it up. You can add a tablespoon of water as a start and a tiny bit of lime juice so you are not diluting the lime juice flavor. Letting the fruit melt for a minute or two before starting is best. Start the blender at a slow speed and gradually increase it. If the blender has problems, stop and let the fruit melt more before continuing.You can freeze nice cream in an airtight freezer-safe container or a covered loaf pan. If you want, you can line the containers with parchment paper in case the frozen mixture sticks to the container.You can serve nice cream just like you would ice cream: in a bowl, footed parfait cup, ramkin, sugar cone, waffle cone—whatever you like. If you want to get fancy, have toppings available. For this recipe, a mix of sliced fresh fruits and berries would be a nice addition, including a cookie.You can, but for that desirable soft-serve consistency, there are only some fruits that work well, and depending on the fruit, it should be pitted, peeled or cut into chunks before freezing. Some good choices of fruit are: bananas, cherries, nectarines, peaches, cantaloupe, honeydew, hachiya persimmons and apricots.
Place 12 ounces mango, 8 ounces strawberries and 1 tablespoon lime juice in a food processor; process for 1 to 2 minutes. Stop the processor and scrape down the sides. Continue processing until smooth, an additional 2 to 3 minutes, adding up to 1/2 cup water to help process the fruit, if necessary.
Frequently Asked QuestionsAbsolutely. You can make nice cream in a high-speed blender. You may need to add a little more liquid while whirring it up. You can add a tablespoon of water as a start and a tiny bit of lime juice so you are not diluting the lime juice flavor. Letting the fruit melt for a minute or two before starting is best. Start the blender at a slow speed and gradually increase it. If the blender has problems, stop and let the fruit melt more before continuing.You can freeze nice cream in an airtight freezer-safe container or a covered loaf pan. If you want, you can line the containers with parchment paper in case the frozen mixture sticks to the container.You can serve nice cream just like you would ice cream: in a bowl, footed parfait cup, ramkin, sugar cone, waffle cone—whatever you like. If you want to get fancy, have toppings available. For this recipe, a mix of sliced fresh fruits and berries would be a nice addition, including a cookie.You can, but for that desirable soft-serve consistency, there are only some fruits that work well, and depending on the fruit, it should be pitted, peeled or cut into chunks before freezing. Some good choices of fruit are: bananas, cherries, nectarines, peaches, cantaloupe, honeydew, hachiya persimmons and apricots.
Frequently Asked Questions
Absolutely. You can make nice cream in a high-speed blender. You may need to add a little more liquid while whirring it up. You can add a tablespoon of water as a start and a tiny bit of lime juice so you are not diluting the lime juice flavor. Letting the fruit melt for a minute or two before starting is best. Start the blender at a slow speed and gradually increase it. If the blender has problems, stop and let the fruit melt more before continuing.
You can freeze nice cream in an airtight freezer-safe container or a covered loaf pan. If you want, you can line the containers with parchment paper in case the frozen mixture sticks to the container.
You can serve nice cream just like you would ice cream: in a bowl, footed parfait cup, ramkin, sugar cone, waffle cone—whatever you like. If you want to get fancy, have toppings available. For this recipe, a mix of sliced fresh fruits and berries would be a nice addition, including a cookie.
You can, but for that desirable soft-serve consistency, there are only some fruits that work well, and depending on the fruit, it should be pitted, peeled or cut into chunks before freezing. Some good choices of fruit are: bananas, cherries, nectarines, peaches, cantaloupe, honeydew, hachiya persimmons and apricots.
EatingWell.com, June 2019
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Nutrition Facts(per serving)70Calories1gFat17gCarbs1gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
Carrie Myers, M.S.
andLinda Frahm
Linda Frahm
