Color & Control:

Banana Mango Whip

Four quick ingredients and 5 minutes is all it takes to have banana and mango ice-cream ready to eat.

Time: 5 Mins
kes: 2 servings


banana(s) 1 medium, sliced, frozen
mango(es) 1 pound(s), diced, frozen
coconut water 4 Tbsp
unsweetened shredded coconut 2 tsp


1. Process banana, mango and coconut water in a food processor, scraping down sides of bowl occasionally, until thick and creamy.

2. Spoon into serving bowls. Sprinkle with coconut and serve immediately.


TIPS: Slice banana and freeze in a snap-lock bag until firm.You can buy packets of frozen diced mango from the freezer cabinets of most supermarkets. Alternatively, buy mango when it’s in season (and cheap) and freeze (peeled, chopped) in snap-lock bags.
Publication: Weight Watchers

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