This frozen dessert is built in two layers in a jar, and through the glass you see the golden mango meet the deep purple of the blueberries. The first layer combines a ripe mango and a frozen banana, for a creamy, naturally sweet texture; the second marries frozen blueberries with desiccated coconut, for a tarter note. The whole thing is eaten with a small spoon, not through a straw. Choose your fruit properly ripe: it brings more sweetness and is easier to digest.
Two-layer frozen jar, mango-banana and blueberry-coconut
Share this article
Ingredients
For the mango-banana layer
- 1 small mango
- 1 frozen banana
- 1 tbsp honey
- A splash of plant milk (almond or other)
- 1 tsp maca powder (optional)
For the blueberry-coconut layer
- 1/2 banana
- 4 tbsp frozen blueberries
- 1 tbsp honey
- 2 tbsp desiccated coconut
- 1 to 2 splashes of almond milk
- 1 tbsp blueberry powder (optional)
- 3 to 4 tbsp coconut yoghurt (optional)
Method
- Blend all the mango-banana layer ingredients until thick and creamy, adding a little plant milk if the blender struggles.
- Pour half of this mixture into the bottom of a jar and keep the rest in the freezer.
- Rinse the blender jug, then blend the blueberry-coconut layer ingredients, without the yoghurt, until smooth.
- Spread half the blueberry mixture over the first layer, then finish with the rest of the mango-banana mixture.
- Serve immediately, with a spoon, or place in the freezer for ten minutes for a firmer set.
Tip
Everything hinges on the frozen banana: slice it into rounds before freezing, on a tray, so it blends without straining the motor. A whole frozen banana breaks the blades of most blenders. For an even smoother texture, stir the coconut yoghurt directly into the blueberry mixture before pouring it. Work quickly once the mixtures are blended: they soften in a few minutes and the two layers then merge instead of staying clean.
For ice cream that works every time: with the Ninja CREAMi Deluxe ice cream maker, there is no more stirring every hour or watching the freezer. You freeze the mixture in its tub, choose the programme (ice cream, sorbet, gelato or slush), and in a few minutes the machine hands you a smooth, creamy texture with no crystals. It is the appliance we adopted this summer for our plant-based ice creams.
The full range Organic Fresh Fruit
Enjoy a refreshing and nutritious coconut water thanks to these Thai organic green coconuts, proposed with its machete and STAINLESS STEEL straws, 14 products
FAQ: your questions about the frozen mango-banana and blueberry jar
Which fruits are recommended for a frozen smoothie?
The fruits that give the best results once frozen are those with little free water and plenty of flesh: banana first of all, the base of almost every plant-based ice cream, but also mango, pineapple, peach and red berries. Citrus and melon, very watery, give crystals rather than cream. The ideal is to pair a frozen banana, for the texture, with a second frozen fruit, for taste and colour.
What is the best way to freeze bananas?
Always peel bananas before freezing: once frozen, the skin becomes impossible to remove cleanly. Cut them into rounds of about 2 cm, spread them in a single layer on a tray lined with baking paper, and leave them two hours in the freezer before transferring them to a bag or box. They then do not stick together and can be taken out one at a time. Use properly ripe, spotted bananas: they are the sweetest.
How do you thaw frozen bananas?
For use in ice cream or a smoothie, you definitely do not thaw them: the cold is what makes the texture. If you want to use them in a dough or a compote, leave them overnight in the fridge in a bowl, keeping the liquid they release, which is very sweet. Thawed, they become soft and brown, which is harmless but unappetising to look at. Never thaw them at room temperature for hours.
Can you freeze bananas in their skin?
Technically yes, but it is a false good idea: the skin blackens and sticks to the flesh once the fruit is frozen, and you then have to cut it away, losing material. The only situation where it makes sense is an emergency, when the bananas are too ripe and there is no time to prepare them. In that case, let them warm for ten minutes before peeling them, and the skin will come off a little more easily.
Share this article
Related articles
