A refreshing summer recipe that requires no cooking.
Equipment: Hand blender, food processor


  • 2 mangoes, pitted, peeled and thinly sliced

  • 6 dates, pitted and soaked for 6 hours in water with 2 teaspoons minced ginger (reserve water)

  • 4 bananas, peeled, chopped and frozen at least overnight

  • 10 lychees, peeled and pitted

  • mint leaves (for garnish)


  • 1.

    In a flat bottomed dish lay out the mangoes.

  • 2.

    With a hand blender, blend the dates with the ginger, slowly adding the water they were soaked in, to make a syrupy consistency. Pour over the mangoes and set aside to marinate for at least 1 hour.

  • 3.

    In a food processor, process the frozen bananas with a few lychees until the ice cream turns white and fluffy. This may take a few minutes, so stop your processor for a while if it needs to rest.

  • 4.

    Put the mango and syrup into individual bowls and add scoops of the ice cream to serve. Decorate with mint leaves.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 239kj
  • Fat Total 1g
  • Saturated Fat 0g
  • Protein 3g
  • Carbohydrate 60g
  • Sugar 41g
  • Sodium 6mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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