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Last Updated on January 21, 2021

Frozen banana and mango make the perfect dairy-free mango ice cream! With only 4 ingredients, it’s as easy to make as it is to eat.

I’m pretty sure that when I was a teenager the artificial food dyes Red 40 and Blue 2 were a staple of my diet.

I ate whatever I wanted and I never had any health issues besides being extremely shy, which really isn’t a health issue when it comes down to it.

When I meet my my friend Erica from Edible Attitudes, first, I was shocked that she is a teenager.  I was even more blown away where I heard her health story.  

At the age of six months, she started experiencing ear problems and as she got older she became more and more sensitive to foods and the environment.  She has dealt with joint inflammation and pain that lead to her wearing ankle braces and going through months of psychical therapy.   Her illness then manifested as weight gain and skin issues.

It wasn’t until she was 15 years old and discovered that she has Leaky Gut Syndrome, that she started seeing some relief after changing her diet.   Her journey to healing has inspired her to help other teens who are also struggling with food restrictions.

We all remember what it was like to be a teenager (or if  you are currently one, and trust me, you will remember the idiosyncrasies of this age) and Erica has done a great job of laying out some real world tips and tools for coming to terms with the fact that your diet is different from your friends.

What’s Inside?

• Discover your motivation on why following this diet is important.
• Why dreams and goals are an important way to keep you from cheating.
• Navigating dating and collage while sticking to your diet.
• Why your friends don’t care about your diet (it’s not what you think).
• Stories of real teenagers who have food restrictions.

This is a gem of a book that every teenager with food restrictions should have so buy it today.

I was given permission by Erica to share her banana mango ice cream. The recipe is so simple, but delicious. It’s vegan and a Whole30 cheat.

Now you might be wondering, can you eat ice cream on Whole30? The answer is no according to Whole30 guidelines. HOWEVER, if eating a real food treat like this prevents you from eating cake, I saw listen to your gut.

How to Make Mango Ice Cream

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Yield: 4

Mango Ice Cream

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

This easy Banana Mango Ice Cream is creamy and a dream!

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Ingredients

• 1 frozen banana
• 2 cups frozen mangos
• 1/3 cup coconut milk
• 1 tsp gelatin, optional

Instructions

1. Place the fruit into the food processor or blender and let it thaw for 10 minutes
2. Combine the coconut milk and gelatin with the fruit.
3. Blend together until there are no fruit chunks.
4. Eat immediately or place in an airtight container to store in the freezer for later.

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 114Total Fat: 4gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 5mgCarbohydrates: 20gFiber: 2gSugar: 15gProtein: 2g

Did you make this recipe?

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