Mango and Raspberry Ice Cream

  • 10MINS
  • 87KCAL

Naturally dairy free ice cream bursting with sweet, fruity flavours for a refreshing frozen treat that's slimming friendly!

  • Batch Cook pinchofnom.com
  • Dairy Free pinchofnom.com
  • Everyday Light pinchofnom.com

NutritionPer Serving

  • Calories87
  • Carbs19g
  • Protein1.2g
  • Fat0.5g
  • Saturates0.1g
  • Sugars16g

Mango and Raspberry Ice Cream - Pinch of Nom Slimming Recipes

For the full list of ingredients and comprehensive instructions, please see the recipe card below. Before you scroll, there’s important stuff in the blurb!

Sometimes the simplest recipes are the best! This Mango and Raspberry Ice Cream contains only four ingredients and takes just 10 minutes of preparation. You’ll end up with a sweet, fruity frozen dessert that’s naturally dairy and gluten free. 

By using frozen fruit, there’s no waiting around or constantly stirring the tub. Make sure you use very ripe bananas with spotty skin, as they’ll be sweeter and softer. It’s just like restaurant style gelato but budget friendly and suitable for those following slimming plans.

We’ve used white granulated sweetener in the raspberry sauce which is the same size and weight as sugar: find out more about granulated sweetener in our handy guide!

What diets is this Mango and Raspberry Ice Cream suitable for?

Mango and Raspberry Ice Cream can be enjoyed on vegan, gluten free and dairy free diets.

If you’re cooking for people with allergies, be extra careful when checking ingredients and preparing food!

How Weight Watchers friendly is this Mango and Raspberry Ice Cream recipe?

  • If you’re on WW Green you need to count 0 Points per portion of this Mango and Raspberry Ice Cream recipe.
  • If you’re on WW Blue you need to count 0 Points per portion of this Mango and Raspberry Ice Cream recipe.
  • If you’re on WW Purple you need to count 0 Points per portion of this Mango and Raspberry Ice Cream recipe.

Do you need any special ingredients to make Mango and Raspberry Ice Cream?

You’ll need a food processor or stick blender to get a smooth consistency, and a lidded plastic container to store your ice cream in.

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A stick blender not only blitzes this ice cream with ease, but it’s perfect for soups, dips and sauces.

A plastic tub is useful for storing the ice cream in the freezer. A lid protects the contents and can be used time and time again.

How many calories are in this Mango and Raspberry Ice Cream?

There are 87 calories per portion in this Mango and Raspberry Ice Cream recipe, which means it falls into our Everyday Light recipe category. If you’re counting calories or following one of the popular diet plans like Weight Watchers, this recipe fits in perfectly!

NHS guidelines suggest men should aim for 2,500 calories per day to maintain a healthy body weight, and women require around 2000 calories. Each person has different calorie requirements depending on their goal, so you may want to adjust your daily calorie intake according to your own personal goal.

Step 1

In a bowl add the granulated sweetener to the frozen raspberries, mix well and place covered in the fridge overnight. This will help the raspberries break down to make a sauce.

Step 1 pinchofnom.com

Step 2

Place frozen mango and frozen banana into a food processor and blitz until smooth.

Step 2 pinchofnom.com

Step 3

Transfer to a lidded plastic tub and place back into the freezer until ready to serve.

Step 3 pinchofnom.com

Step 4

Remove the ice cream from the freezer 10 minutes before serving to soften a little, then serve topped with the sweetened raspberries.

Mango and Raspberry Ice Cream - Pinch of Nom Slimming Recipes

What could I serve with this Mango and Raspberry Ice Cream?

Serve as a dessert alongside your favourite dinner! Try our recommendations for inspiration:

Cheesy Garlic Bread pinchofnom.com
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How do you know when Mango and Raspberry Ice Cream is ready to eat?

After returning to the freezer, remove approximately 10 minutes before serving to allow the ice cream to soften a little. This also makes it easier to scoop!

How long can you keep Mango and Raspberry Ice Cream in the freezer?

Make sure to freeze in a container with a lid and label. You can keep Mango and Raspberry Ice Cream in the freezer for approximately 3 months. 

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Mango and Raspberry Ice Cream

Naturally dairy free ice cream bursting with sweet, fruity flavours for a refreshing frozen treat that's slimming friendly!
  • Prep Time
    10 MINS
  • KCals 87
  • Carbs 19G
  • WW Points:
  • 0 Green
  • 0 Blue
  • 0 Purple

Ingredients

  • 400 g frozen mango
  • 200 g frozen raspberries
  • 2 bananas peeled, cut in half and frozen
  • 10 g white granulated sweetener

We use a fan assisted oven for all of our recipes. Check out our oven temperature conversion guide.

Please do not screenshot this. Recipes are updated often

Instructions

  1. In a bowl add the granulated sweetener to the frozen raspberries, mix well and place covered in the fridge overnight. This will help the raspberries break down to make a sauce.
  2. Place frozen mango and frozen banana into a food processor and blitz until smooth.
  3. Transfer to a lidded plastic tub and place back into the freezer until ready to serve.
  4. Remove the ice cream from the freezer 10 minutes before serving to soften a little, then serve topped with the sweetened raspberries.

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Recipe notes

Tip: The bananas used in this recipe should be frozen when the skins are very spotted as this will ensure that they are sweet.
Tip: You can make this recipe without the banana but should increase the frozen mango to 600g.

If you’ve made Mango and Raspberry Ice Cream and love it, let us know by tagging us!

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2 comments

See what others have to say

EllieTuesday 20th July 2021

I made this this evening…I didn’t do the Raspberry sauce because I wanted to eat it tonight but I had a couple of Passion fruit to use up so I put those in. Delicious

Reply

    HollyMonday 26th July 2021

    Hey Ellie, so glad to hear you enjoyed this ice cream recipe!

    Reply

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