My Mango Coconut Breakfast Ice Cream recipe is made with just 3 ingredients, no ice cream machine, and is dairy-free and vegan-friendly.
Place the bananas and mangos on a parchment-lined baking sheet and freeze for about 4 hours, until solid.
Transfer the frozen fruit to a blender and pour in ½ cup (4 fl oz/120 ml) of coconut milk.
Blend for 1 minute, then scrape down the sides and blend for another minute or two. If the fruit is still very chunky, you can either add a bit more coconut milk and keep blending or wait about 5 minutes to allow the fruit to soften a touch, then continue blending until smooth.
Scoop and serve immediately or store in the freezer for up to 4 weeks. Allow to soften for at least 20 minutes before scooping.