Banana and mango ice cream sundae

Banana and mango ice cream sundae

Category: Dessert | Serves: 2

Prep time: 15 mins, plus freezing | Cooking time: None


2 small ripe bananas, peeled and sliced

1 ripe mango, peeled and chopped

Pinch ground cinnamon

85g (3oz) fat-free, thick yoghurt such as fat free Greek yoghurt or skyr (a creamy Icelandic-style yoghurt)

Handful of fresh raspberries, blueberries and sliced strawberries

6 toasted walnut halves, finely chopped

Sugar-free caramel syrup

Sugar-free marshmallows

Extra sliced mango and banana

  1. Put the sliced banana and the chopped mango in separate freezable containers and freeze for at least four hours until solid.
  2. Put the frozen banana slices in a food processor with the cinnamon and a tablespoon of the yoghurt. Blitz in pulses until the banana is finely chopped. Continue blitzing until the mixture becomes smooth and ice cream-like. Return to the container and the freezer.
  3. Put the mango pieces in the food processor (no need to wash it) with the remaining yoghurt and blitz as above until creamy. Return to the container and the freezer.
  4. To serve, layer the banana and mango ice creams in tall glasses with some sliced strawberries and chopped nuts. Finish with a drizzle of sugar free caramel and some sugar free marshmallows. Add a long spoon and some extra sliced fruits before serving.

Cook's tip

  • Both the banana and the mango ice creams can be made and served as they are, immediately after blitzing. If freezing for longer, allow five minutes at room temperature before serving.
Banana and mango ice cream sundae

Nutritional information

Banana and mango ice cream sundae