This creamy strawberry-mango nice cream is a delicious healthy ice cream alternative. It’s all fruit, dairy-free, vegan and contains no added sugar. And this three-ingredient dessert is super-fast and easy to prep. Serve it as a snack or light dessert on the hottest days of the summer—or anytime you want a refreshing treat.
Updated on October 26, 2024
Tropical, fruity frozen perfection is how some describe this antioxidant-filled Strawberry-Mango Nice Cream. Succulent, sweet mango provides the creamy base for this frozen confection, and strawberries add to the sweet notes while also providing a touch of tartness. Lime juice balances out the sweetness to add just the right amount of pucker. Since there is no added sugar or dairy in this treat, it can be a great option for those who are dairy-free or watching their blood sugar. Keep reading for expert tips, like how to store your nice cream if you’re not using it right away.
Tips from the EatingWell Test Kitchen
These are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you too!
If you like a soft, smooth texture, immediately serve nice cream after blending it. If you prefer an ice cream texture, put it in the freezer for 2 hours and then serve. You can freeze nice cream for up to 3 months, but it’s best used within a week.
To avoid ice crystals in your finished nice cream, work fast to get it into a container and in the freezer.
Allow nice cream to soften at room temperature for easy scooping for at least 10 to 15 minutes before serving; it may take shorter or longer, depending on the weather.
You can use nice cream to make frozen ice pops.
Nutrition Notes
While mango is plentiful in natural sugars, it’s also high in fiber, which helps slow down the digestion of the tropical fruit’s natural sugars. This can help stabilize blood sugar. Mango is also loaded with inflammation-calming antioxidants and vitamins A and C, supporting healthy skin and vision.
Strawberries add to the fiber, antioxidants and vitamin C in this nice cream. Regularly including strawberries may improve your heart and brain health. And the fiber in strawberries will make your gut and blood sugar happy, too.
While the lime juice is minimal in this recipe, it does add to the vitamin C and antioxidant content. The acid in the lime juice also cuts through some of the sweetness from the mango, providing a nice balance of sweet and tart.
Cook Mode (Keep screen awake)
Ingredients
12ouncesfrozen mango chunks
8ouncesfrozen sliced strawberries
1tablespoonlime juice
Directions
Place 12 ounces mango, 8 ounces strawberries and 1 tablespoon lime juice in a food processor; process for 1 to 2 minutes. Stop the processor and scrape down the sides. Continue processing until smooth, an additional 2 to 3 minutes, adding up to 1/2 cup water to help process the fruit, if necessary.
Frequently Asked Questions
Can I make nice cream in a blender?
Absolutely. You can make nice cream in a high-speed blender. You may need to add a little more liquid while whirring it up. You can add a tablespoon of water as a start and a tiny bit of lime juice so you are not diluting the lime juice flavor. Letting the fruit melt for a minute or two before starting is best. Start the blender at a slow speed and gradually increase it. If the blender has problems, stop and let the fruit melt more before continuing.
What container should I use to freeze the nice cream?
You can freeze nice cream in an airtight freezer-safe container or a covered loaf pan. If you want, you can line the containers with parchment paper in case the frozen mixture sticks to the container.
How should I serve nice cream?
You can serve nice cream just like you would ice cream: in a bowl, footed parfait cup, ramkin, sugar cone, waffle cone—whatever you like. If you want to get fancy, have toppings available. For this recipe, a mix of sliced fresh fruits and berries would be a nice addition, including a cookie.
Can I swap out the strawberries and mango?
You can, but for that desirable soft-serve consistency, there are only some fruits that work well, and depending on the fruit, it should be pitted, peeled or cut into chunks before freezing. Some good choices of fruit are: bananas, cherries, nectarines, peaches, cantaloupe, honeydew, hachiya persimmons and apricots.
EatingWell.com, June 2019
Nutrition Facts (per serving)
70
Calories
1g
Fat
17g
Carbs
1g
Protein
Nutrition Facts
Servings Per Recipe 4
Serving Size 3/4 cup
Calories 70
% Daily Value *
Total Carbohydrate
17g
6%
Dietary Fiber
3g
9%
Total Sugars
14g
Protein
1g
2%
Total Fat
1g
1%
Saturated Fat
0g
1%
Vitamin A
929IU
19%
Vitamin C
65mg
73%
Folate
51mcg
13%
Sodium
2mg
0%
Calcium
19mg
1%
Iron
0mg
2%
Magnesium
16mg
4%
Potassium
234mg
5%
Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.
* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
This Pasta with Broccoli Recipe is Incredibly Versatile and so Rich in flavor. We Love it with Anchovies and Capers but You Can Make it Completely Vegan Adding Dry Tomatoes and Kalamata Olives. —My Italian Flavors
Ingredients
900 grams
Fresh Broccoli
1
Clove of Garlic
5
Anchovies
1 tablespoon
Capers in salt
50 grams
Parmesan
3 tablespoons
Extra Virgin Olive Oil
Pinch
Salt
Pinch
Fresh ground Black Pepper
Directions
Boil/Steam the Broccoli. Wash the broccoli under running water and collect the florets in a large pot. Peel the stalk of the broccoli (cut the hard part that covers the softer inside part of the vegetable) and cut this inside part in small cubes. Add it to the pot together with the florets. Cover with water and bring it to a boil. Cook it until soft.
Make the sauté. In a large pan, add a clove garlic and oil. Sauté the garlic for 1-2 minutes and then add the anchovies. Mix until the anchovies will melt in the oil.
Wash the capers. Before adding the capers, rinse the salt away. I usually add the capers into a strainer and wash them under running water. Then I squeeze them with my hand, chop them a bit and only then I’ll add the capers to the pan. At this point you can add a spoon of hot water taken from the pot where you’re cooking the Broccoli.
Add the broccoli to the pan. When the Broccoli are soft, use a strainer to drain the water and add them to the pan with the rest of the ingredients. Mash the broccoli with a wooden spoon and keep frying them with the rest of the ingredients for a few minutes.
Make the pasta. Keep the water where you cooked the broccoli. Add more water to the pot, bring to a boil, add salt and then pasta. Cook it al dente and only then pour it into the pan with the broccoli. Toss it with a generous drizzle of olive oil, Parmesan and freshly ground black pepper.
SO easy and yet so creamy and rich. There is a wonderful trick to making this vegan soup thick! A crowd pleaser! —Autoimmune Paleo Lifestyle
Ingredients
3 cups
summer squash
2 cups
chopped onion
4 tablespoons
olive oil
2 teaspoons
apple cider vinegar
2 teaspoons
lime juice
1
zest of lime
1 pinch
salt
1/3 cup
stock or water
Directions
Sauté onion and squash with 2 Tbls. Olive oil. Add apple cider vinegar. Cook until soft; about 15 min. on med-high heat.
Carefully add sauté mixture to blender with lime juice, lime zest, pinch of salt and ½ cups water. Blend for 2 minutes.
Scrape down sides of blender and add 2 Tbls of olive oil. Blend for another minute.
The lime in this soup transforms it to a versatile hot/cold soup. The residual sugars from the onion along with the tropical lime flavor blend tremendously well with squash. Keep in a mason jar in your fridge and bring to work! The perfect easy recipe to make an interesting dish with all the summer squash right now.
3tablespoonsextra-virgin olive oil, plus more for greasing and brushing
3mediumzucchini (1 1/2pounds), sliced lengthwise 1/4 inch thick
2long, narrow eggplants (1 1/2pounds), peeled and sliced lengthwise 1/3 inch thick
Salt and freshly ground pepper
1largeshallot, minced
1poundplum tomatoes, cut into 1/2-inch dice
3ouncesfeta cheese, crumbled (3/4cup)
1/4cupchopped basil
1/3cuppanko or coarse dry bread crumbs
Directions
Preheat the oven to 425°. Oil 2 large rimmed baking sheets. Put the zucchini slices on one sheet and the eggplant on the other. Brush the slices all over with oil and season with salt and pepper. Arrange the slices on each sheet in a slightly overlapping layer. Bake for 15 minutes, until tender.
Meanwhile, in a large skillet, heat 2 tablespoons of the oil. Add the shallot and cook over moderate heat until softened, 3 minutes. Add the tomatoes and cook over high heat until slightly softened and bubbling, 1 minute. Season with salt and pepper.
Oil a large, shallow baking dish (about 10 by 15 inches). Lay half of the eggplant in the dish and spread one-fourth of the tomatoes on top. Scatter with half of the feta and basil. Layer half of the zucchini on top, followed by another one-fourth of the tomato and the remaining basil, eggplant and zucchini. Top with the remaining tomato and feta. Mix the panko with the remaining 1 tablespoon of oil and sprinkle over the casserole. Bake in the upper third of the oven for 20 minutes, until bubbling and crisp. Let stand for 5 minutes, then serve hot or warm.
Asian-style roasted cashews made with soy sauce, sesame oil, sriracha and topped with lime zest. They’re an easy to make and very addicting vegan snack! —Emily | Truefood
Ingredients
2 cups
raw cashews
2 tablespoons
sesame oil
1 tablespoon
agave nectar (or honey)
2 teaspoons
sriracha hot sauce
1 teaspoon
soy sauce
1 tablespoon
raw sesame seeds
1 tablespoon
raw hemp seeds (optional)
1/2 tablespoon
chia seeds (optional)
Zest of a lime
Directions
Preheat the oven to 350º F. In a small mixing bowl combine oil, agave, hot sauce, and soy sauce. In larger bowl toss the cashews and seeds with the oil mixture until well coated.
Pour the cashew mixture onto a large baking sheet in an even layer. Place into the preheated oven and allow to roast until golden, about 10-15 minutes. Watch carefully and stir once or twice part way through, as they can easily burn.
Remove from the oven and dump onto a cool flat surface, such as a paper grocery bag or clean cloth towel. Sprinkle with the lime zest and allow to cool slightly before serving. Store in an airtight container for up to a week… if you don’t eat them up sooner!
This peppery vegan salad dressing is a classic oil and vinegar combo, sweetened with a touch of agave, then kicked up with tons of black pepper.
Advertisement – Continue Reading Below
2Tbsp.
agave
2Tbsp.
white wine vinegar
1/4cup
olive oil
Kosher salt and pepper
Step 1In small bowl, whisk together agave and vinegar, then add olive oil, 1/2 teaspoon salt, and 2 teaspoons coarsely ground pepper.
At Good Housekeeping, we want to make sure that every recipe we share will work in your kitchen. That’s why our team of culinary experts tests each recipe at least three times — and often, several more times after that. During the testing process, we switch up the appliances used (think: gas, electric and induction ranges) as well as the brands of ingredients. Dozens of people taste the dish along the way, helping us to develop the tastiest meals, sides, drinks and desserts.
`;e.insertAdjacentHTML(i,s)}return document.getElementById(t)}_repeatDynamicAds(t){const i=[],n=this._removeRecipeCapExperiment.result&&t.location===d.Recipe?99:this.locationMaxLazySequence.get(t.location),s=t.lazy?O(n,0):0,o=t.max,r=t.lazyMax,a=0===s&&t.lazy?o+r:Math.min(Math.max(s-t.sequence+1,0),o+r),l=Math.max(o,a);for(let n=0;n=o;i.push(e({},t,{sequence:s,lazy:r}))}}return i}_locationEnabled(e){const t=this._clsOptions.enabledLocations.includes(e.location),i=this._clsOptions.disableAds&&this._clsOptions.disableAds.all||document.body.classList.contains(“adthrive-disable-all”),n=!document.body.classList.contains(“adthrive-disable-content”)&&!this._clsOptions.disableAds.reasons.has(“content_plugin”);return t&&!i&&n}constructor(e,t){this._clsOptions=e,this._adInjectionMap=t,this._recipeCount=0,this._mainContentHeight=0,this._mainContentDiv=null,this._totalAvailableElements=[],this._minDivHeight=250,this._densityDevice=u.Desktop,this._pubLog={onePerViewport:!1,targetDensity:0,targetDensityUnits:0,combinedMax:0},this._densityMax=.99,this._smallerIncrementAttempts=0,this._absoluteMinimumSpacingByDevice=250,this._usedAbsoluteMinimum=!1,this._infPageEndOffset=0,this.locationMaxLazySequence=new Map([[d.Recipe,5]]),this.locationToMinHeight={Below_Post:we,Content:we,Recipe:we,Sidebar:we};const{tablet:i,desktop:n}=this._clsOptions.siteAds.breakpoints;this._device=((e,t)=>{const i=window.innerWidth;return i>=t?”desktop”:i>=e?”tablet”:”phone”})(i,n),this._config=new ce(e),this._clsOptions.enabledLocations=this._config.enabledLocations,this._clsTargetAdDensitySiteExperiment=this._clsOptions.siteAds.siteExperiments?new be(this._clsOptions):null,this._stickyContainerAdsExperiment=new Ce,this._stickyContainerRecipeExperiment=new Oe,this._removeRecipeCapExperiment=new me}}function Ae(e,t){if(null==e)return{};var i,n,s={},o=Object.keys(e);for(n=0;n=0||(s[i]=e[i]);return s}class Ee{get enabled(){return!0}}class Pe extends Ee{setPotentialPlayersMap(){const e=this._videoConfig.players||[],t=this._filterPlayerMap(),i=e.filter((e=>”stationaryRelated”===e.type&&e.enabled));return t.stationaryRelated=i,this._potentialPlayerMap=t,this._potentialPlayerMap}_filterPlayerMap(){const e=this._videoConfig.players,t={stickyRelated:[],stickyPlaylist:[],stationaryRelated:[]};return e&&e.length?e.filter((e=>{var t;return null==(t=e.devices)?void 0:t.includes(this._device)})).reduce(((e,t)=>(e[t.type]||(C.event(this._component,”constructor”,”Unknown Video Player Type detected”,t.type),e[t.type]=[]),t.enabled&&e[t.type].push(t),e)),t):t}_checkPlayerSelectorOnPage(e){const t=this._potentialPlayerMap[e].map((e=>({player:e,playerElement:this._getPlacementElement(e)})));return t.length?t[0]:{player:null,playerElement:null}}_getOverrideElement(e,t,i){if(e&&t){const n=document.createElement(“div”);t.insertAdjacentElement(e.position,n),i=n}else{const{player:e,playerElement:t}=this._checkPlayerSelectorOnPage(“stickyPlaylist”);if(e&&t){const n=document.createElement(“div”);t.insertAdjacentElement(e.position,n),i=n}}return i}_shouldOverrideElement(e){const t=e.getAttribute(“override-embed”);return”true”===t||”false”===t?”true”===t:!!this._videoConfig.relatedSettings&&this._videoConfig.relatedSettings.overrideEmbedLocation}_checkPageSelector(e,t,i=[]){if(e&&t&&0===i.length){return!(“/”===window.location.pathname)&&C.event(“VideoUtils”,”getPlacementElement”,new Error(`PSNF: ${e} does not exist on the page`)),!1}return!0}_getElementSelector(e,t,i){return t&&t.length>i?t[i]:(C.event(“VideoUtils”,”getPlacementElement”,new Error(`ESNF: ${e} does not exist on the page`)),null)}_getPlacementElement(e){const{pageSelector:t,elementSelector:i,skip:n}=e,s=L(t),{valid:o,elements:r}=s,a=Ae(s,[“valid”,”elements”]),l=M(i),{valid:c,elements:d}=l,u=Ae(l,[“valid”,”elements”]);if(“”!==t&&!o)return C.error(“VideoUtils”,”getPlacementElement”,new Error(`${t} is not a valid selector`),a),null;if(!c)return C.error(“VideoUtils”,”getPlacementElement”,new Error(`${i} is not a valid selector`),u),null;if(!this._checkPageSelector(t,o,r))return null;return this._getElementSelector(i,d,n)||null}_getEmbeddedPlayerType(e){let t=e.getAttribute(“data-player-type”);return t&&”default”!==t||(t=this._videoConfig.relatedSettings?this._videoConfig.relatedSettings.defaultPlayerType:”static”),this._stickyRelatedOnPage&&(t=”static”),t}_getMediaId(e){const t=e.getAttribute(“data-video-id”);return!!t&&(this._relatedMediaIds.push(t),t)}_createRelatedPlayer(e,t,i,n){“collapse”===t?this._createCollapsePlayer(e,i):”static”===t&&this._createStaticPlayer(e,i,n)}_createCollapsePlayer(t,i){const{player:n,playerElement:s}=this._checkPlayerSelectorOnPage(“stickyRelated”),o=n||this._potentialPlayerMap.stationaryRelated[0];if(o&&o.playerId){this._shouldOverrideElement(i)&&(i=this._getOverrideElement(n,s,i)),i=document.querySelector(`#cls-video-container-${t} > div`)||i,this._createStickyRelatedPlayer(e({},o,{mediaId:t}),i)}else C.error(this._component,”_createCollapsePlayer”,”No video player found”)}_createStaticPlayer(t,i,n){if(this._potentialPlayerMap.stationaryRelated.length&&this._potentialPlayerMap.stationaryRelated[0].playerId){const s=this._potentialPlayerMap.stationaryRelated[0];this._createStationaryRelatedPlayer(e({},s,{mediaOrPlaylistId:t}),i,n)}else C.error(this._component,”_createStaticPlayer”,”No video player found”)}_shouldRunAutoplayPlayers(){return!(!this._isVideoAllowedOnPage()||!this._potentialPlayerMap.stickyRelated.length&&!this._potentialPlayerMap.stickyPlaylist.length)}_determineAutoplayPlayers(){const e=this._component,t=”VideoManagerComponent”===e,i=this._context;if(this._stickyRelatedOnPage)return void C.event(e,”stickyRelatedOnPage”,t&&{device:i&&i.device,isDesktop:this._device}||{});const{player:n,playerElement:s}=this._checkPlayerSelectorOnPage(“stickyPlaylist”);n&&n.playerId&&n.playlistId&&s?this._createPlaylistPlayer(n,s):Math.random()<.01&&setTimeout((()=>{C.event(e,”noStickyPlaylist”,t&&{vendor:”none”,device:i&&i.device,isDesktop:this._device}||{})}),1e3)}_initializeRelatedPlayers(e){const t=new Map;for(let i=0;ie-t))}filterUsed(){this._map=this._map.filter((({dynamicAd:e})=>!e.used))}reset(){this._map=[]}constructor(){this._map=[]}}class Re extends De{}try{(()=>{const e=new B;e&&e.enabled&&(new xe(e,new Re).start(),new ke(new q(e),e).init())})()}catch(e){C.error(“CLS”,”pluginsertion-iife”,e),window.adthriveCLS&&(window.adthriveCLS.injectedFromPlugin=!1)}}();
This is my go-to hors d’oeuvre: it is really easy to make, but the flavors amount to more that the mix of its parts. It works for vegetarians and vegans, can be made ahead and travels well. It also lends itself to modifications: replace rosemary and garlic with olives and anchovies as a topping for a more substantial flavor, or even nigella and goat cheese for an interesting twist. —boston foodie
Ingredients
100
grams Chickpea flour
2 cups
water
1-2 tablespoons
good quality olive oil
1-2 teaspoons
sea salt or fleur-de-sel
1-2 teaspoons
twigs of rosemary
1-2
cloves of garlic, sliced thinly (optional)
Directions
Mix the chickpea flour with the water until there are no lumps. Let it rest for at least two hours in the fridge. Can be made the night ahead
When you are ready to bake the farinata, warm the oven to 350F (180C) and oil a tart pan. I like to use a 3”x12” rectangular one and then cut the farinata in squares, but any shape will work.
Bake the farinata for 10′ or until a crust begins to form. At this time, remove from the oven and using a pastry brush, spread the olive oil on the surface of the farinata. Be gentle, as the surface is still very thin. Sprinkle the sea salt, the rosemary leaves and the garlic slices, if using, and return to oven for 20′-25′, until the surface browns.
Cool at room temperature and then cut into 1”x1” squares. Serve warm.