Frozen Fruit Ice Cream

Strawberry-Banana makes me think of eating yogurt on my Grandparent's deck when I was a kid during the summer months. And just like that yogurt was a refreshing summer snack, so was this Strawberry Banana Mango "Ice Cream" that my brother and I made on a summer afternoon.

This "ice cream" came about kind of on accident, because we were originally making smoothies...but we had A LOT of frozen fresh fruit on hand, and well...there just wasn't any more room in the blender for more orange juice or milk.
And hey, eating a smoothie out of a bowl and with a spoon is more fun anyway.

Freezing fresh fruit is a great way to store it if you can't use it before it starts to go bad. In the late summer months I always have that problem of over-buying because it looks so abundant and bountiful in the market, and then not using it up in time. Freezing has become my go-to way of saving the fruit (or making compotes!) and this way it stays good well into the fall and winter months when it isn't as readily available.

This "ice cream" is refreshing and sweet, and well...you don't have to feel too bad about eating it. Of course to make banana ice cream you really only need bananas and don't need any other add-ins, but if you feel like jazzing it up, this Strawberry-Banana version is wonderful!

It looks just like the soft serve fro-yo that is becoming ever-so popular now-a-days! Delicious!

Strawberry Banana Mango "Ice Cream"

2-3 frozen bananas
2 Cups frozen strawberries, or any other berry
splash of milk/orange juice, start with 2-3 Tablespoons
Scoop of yogurt (optional)
Ice cubes (optional)

Add all ingredients into a blender, adding only a few splashes of juice/milk at first. Blend until smooth. The mixture should still be quite thick, add more liquid if necessary until the desired consistency is reached.
Scoop into a bowl and enjoy!

Have you ever used frozen frozen? What did you make?

I really like using frozen bananas, I use them all the time in smoothies like my Favorite Green Smoothie, and frozen mangoes are great too! I love frozen mangoes in Mango Lassies, like this one here.

Both bananas and mangoes get sweeter after having been frozen, making them all the more fun to eat!

Cheers,
Suzy

Mango Lassi, Sunshine in a Glass

Did you know you can eat the skin of a mango?  You can! I happen to like the taste, quite a bit actually. I found out that the skin was edible in high school when my friend who spends her summers in India told me you could. I was cutting one up as a snack to have with tea, a favorite pass time after school (weren't we classy!?), when I served her just the sweet orange inside, and she gave me a funny look. She then told me how in India people will eat mangoes like apples, skin and all. Of course I immediately had to try it and was soon gnawing on the tough, bright green, red, and freckled-yellow peel. I am so glad that she informed me of this, I always felt bad throwing away so much of the mango because a good portion of it is the outer skin. And now it makes cutting them up SO much easier, no need to take the time to peel them beforehand.

For this recipe however, there are no mango skins involved, so you can munch on those while you blend up this refreshing cool drink!

I'm already a fan of smoothies, but a lassi is special. It is so rich, smooth and creamy, sweet and tangy. I have seen Aarti make them on her cooking show, Aarti's party on the Food Network, and am always charmed by the sparkling golden beverage. I quick blended one up, using ingredients I had on hand, and used spices I read were traditionally used in lassies and I knew I would like.

When I tasted it I couldn't help but smile, it was so good! The color is gorgeous and reminiscent of the sunshine. This slightly sweet smelling, cool drink is absolutely a keeper recipe, and I look forward to making it again soon!

Mango Lassi

Serves: 2, or 1 if you are like me:)

1 cup non-fat Greek yogurt (plain/vanilla/honey will all taste good)
1 mango, frozen if possible
1/4th teaspoon ground cardamom
Handful of ice cubes
Splash of milk, until desired consistency
More cardamom for garnish

Blend all ingredients in a blender and garnish with sprinkling of spice.

Cheers,
Suzy