So my hubby and I just booked a one week trip to Hawaii!!!! I can’t put enough exclamation points to show how stoked I am! This will be our first actual, real vacation since our honeymoon (9+ years ago). We are going with some good friends and I am already planning some fun and easy recipes for when we’ll be eating in. This one’s perfect for a Hawaiian vacation or whenever you’re just imagining yourself on a beach somewhere.
4 bananas, sliced and frozen
1-2 tsp. vanilla extract
1 large mango (or 2 small ones), cut into small chunks
4 oz. blackberries
Serves 2
Peel and slice bananas and place in either a large plastic container or cookie sheet. Either way be sure to not pile them on top of each other. Cover and freeze overnight.
When you’re ready for ice cream simply place frozen banana pieces and vanilla into a good food processor or I used my Braun Turbo blender to whip the bananas into an ice cream consistency. Have your mango chopped up and ready to go before you start whipping though.
The best way I’ve found to cut up a mango is to cut off a little of one end so you have a flat foot for it to stand on. Then take your knife and run it down the sides to remove the peels. Once the peels are gone lay it down and proceed to cut into the mango until you hit the hard center. Make a half dozen one way and 3 or 4 in the opposite direction. Then stand it back up and cut down as close to the tough center as you can letting all the pre-cut mango pieces fall to the cutting board. Repeat with remaining sides.
Now add the mango chunks to the “ice cream” give it another quick blend, leaving some chunks. Scoop into cute serving dishes and top with fresh blackberries. Aloha!
If you like this recipe then you’ll love:
Cool Coconut Fudge
Maple Glazed Grilled Nectarines
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