3-Minute Mango Ice Cream | 3分でマンゴーのアイスクリーム


3-Minute Mango Ice Cream | 3分でマンゴーのアイスクリーム

Ice cream is such a staple for summer, and it’s so hard to turn it down on those especially warm days. For the past few years I’ve been making this mango ice cream as a healthier substitute and OMG IT’S SO GOOD. This would probably work with any soft fruit (like kiwi, peach, nectarine, apricot, banana, persimmon, etc.), so just check to see what’s on sale at the grocery store and stock up on a bunch of it! Then peel and cube them when you get home, pop them into the freezer and you’ll be able to have healthy ice cream whenever you like! This needs to be eaten as soon as it’s made to prevent it from melting, and doesn’t really store too well in the fridge or freezer. This is more like a make-me-when-you’re-hungry kinda dish ❤

❤ 1 mango, chopped into cubes and frozen (about 1 1/2 cups)
❤ 5-6 tbsp milk

1. Place the mango and milk in a food processor and pulse until completely smooth.
2. Place in your desired bowl, and serve immediately.

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3-Minute Mango Ice Cream | 3分でマンゴーのアイスクリーム

アイスクリームは夏でよく食べられていて、暑い日すごく食べたくなるんじゃない?数年前からアイスクリームの代わりにさらに健康にいいマンゴーアイスク リームを作ることにして、超おいしいですよ!!!!柔らかいフルーツの中で何でもいい(キウイフルーツ、桃、ネクタリン、あんず、バナナ、柿など)ですの で、スーパーで特売している果物をたくさん買って、帰ると皮を剥いて、角に切って、冷凍するといつでもアイスクリームが食べられます!速く溶けてしまいま して、冷蔵庫や冷凍庫でよく保存できませんので、作るとすぐ食べるのようなデザートです❤

❤マンゴー(冷凍、角に切った) 1個分(1.5カップぐらい)
❤牛乳 大さじ5~6







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