Of which 30.9 g sugars and 1.2 g saturated fat.
Values are for the first option listed in the ingredients; substitutions and variations change them. Carbs exclude fiber; energy uses the EU conversion factors (fiber at 2 kcal/g). Source for sugars and saturated fat: Portuguese Food Composition Database (Base de Dados da Composição de Alimentos), Instituto Nacional de Saúde Doutor Ricardo Jorge, I. P. — INSA, v 7.1 - 2026.
Quantities and times are a starting point: adjust them to your taste. Two things don't change: poultry and ground meat must be cooked all the way through, and allergens — always check the labels.
Highlights Vitamin C (mango) · Potassium (banana)
Allergens milk
Mango banana ice cream
Natural sweetness from the fruit, without a single gram of added sugar.
Ingredients
- 250 g (9 oz) ripe mango, diced
- 1 banana (150 g / 5½ oz)
- 100 g (3½ oz) plain yogurt
- milk, as needed — only if you need it for the RE-SPIN
Method
- If the mango isn't frozen yet, dice it and freeze it ahead of time.
- Put the mango, banana and yogurt in the blender and blend until smooth.
The full method (6 steps), Rico's tip, the variations and storage are in the ebook “Ninja Creami”. The English edition is coming soon.
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