Serves 4
INGREDIENTS
6 bananas, the riper the better
630 g (1 lb 6 oz/2 cups) chopped mango flesh
METHOD
1 Line a baking tray with baking paper.
2 Peel the bananas, then cut into thick chunks.
3 Lay the banana chunks on the baking tray, along with the mango.
4 Place in the freezer until completely frozen — overnight is best.
5 Remove from the freezer and leave to thaw for about 20 minutes, or until the fruit is only half frozen.
6 Place the banana and mango in a food processor or blender and whiz together until they reach a soft-serve consistency. Spoon into bowls and serve immediately.
Recipe and Image from My Family Table by Eleanor Ozich, published by Murdoch Books
