Only Recipes, by Alessandra Zecchini ©

Now I don't know which one tastes better: this one, or the  berry-banana ice cream ? Same principle again, but I used some  Indian canned mango puree  (this is sweetened, so I cannot say that this ice cream is actually 100% sugar free, but if you have fresh soft mangos they would be perfect too!). I sliced two bananas and froze them (keeping the slices separated by kitchen paper, so they didn't freeze together), I also froze about one cup of mango puree, directly inside the white container for my upright blender (this container has become my new instant ice cream machine, perfect dose for 4!). Then I added the frozen banana slices, blended everything, and this was the result! I think that you can guess how good it tasted just by looking at it! And once again, two ingredients, vegan, and very creamy! Photos and Recipes by Alessandra Zecchini  © This recipe is for Sweet New Zealand , this month of February hosted by Greedybread . If you are a Kiwi, or you

This is so easy and simple that I wasn't even sure if it was worth publishing, but then the other day I was reading  this post from Sue  and I though yeah, why not! I have been making instant frozen berries sorbet for years, but at first I used to make it with the frozen berries blended with a little sugar. It was good, maybe a bit watery, but good. I also tried with yogurt, but still needed sugar. But then I tried to add a banana, and I never turned back! A banana makes the sorbet creamy like an ice cream, and you don't need any sugar! I made it a few times and then the other day I discovered frozen banana slices, and for this I have to thank Sue. Yes yes of course I heard about froze banana before, but the way Sue made  her ice cream  was inspiring and really made me think that maybe frozen banana slices were what I needed all along to 'upgrade' my recipe! And yes, I can confirm that it is better to use frozen bananas! The sorbet/ice cream stays 'froz