- Easy
- 10 min
- 2 serv.
- 2 synergies
- Fully in season
A creamy nice cream made with frozen mango, banana and coconut milk, lifted with a little lemon juice. Serve it straight away as soft serve or give it a short freezer rest for a firmer, scoopable dessert.
This nice cream scoops like velvet: golden, thick and glossy, with the perfume of ripe mango and the round softness of coconut. Banana fills out the texture without making it heavy, while lemon adds just enough brightness to wake everything up. It is the kind of dessert that feels perfect on a warm afternoon, yet still works after dinner when you want something cold, creamy and sunlit. Serve it straight away as soft serve, or let it firm up briefly until you can scoop it into neat rounds.
- 10
- min prep
- 0
- min cook
- 10
- min total
Nutritional Synergies
This recipe combines ingredients that enhance each other:
Frozen banana 
Full-fat coconut milk MCTs improve nutrient absorption, potassium + electrolytes
Technical: Banana contains 358mg potassium per 100g and quick carbohydrates. Coconut milk contains MCTs (medium-chain triglycerides) that go directly to the liver for energy and improve absorption of fat-soluble vitamins. The combination offers both immediate and sustained energy.
What does this mean for you? The perfect smoothie base: banana for creaminess and potassium, coconut milk for healthy fats and tropical flavor. Ideal as breakfast or post-workout.
EnergyMuscle GainDigestion
Full-fat coconut milk 
Frozen mango chunks Coconut fat increases beta-carotene absorption from mango
Technical: Mango is one of the richest sources of beta-carotene (provitamin A), which is fat-soluble. Coconut milk's MCTs (medium-chain triglycerides) are rapidly absorbed and form micelles that increase beta-carotene absorption up to 6x.
What does this mean for you? Mango with coconut milk (as in a smoothie or Thai dessert) is more than delicious — the coconut fat ensures you get up to 6x more vitamin A from the mango.
Skin & HairImmune SystemGeneral Wellness
Ingredients (4)
- Frozen mango chunks — 300 g ripe, cubed, frozen
- Full-fat coconut milk — 120 ml full-fat, well shaken
Instructions
- 1 Let the frozen mango and banana stand on the counter for 3 to 5 minutes if they are rock-hard from the freezer.
Nutrition per serving
Indicative values per serving.
Timing & Suitability
Shelf life: 1 days in fridge