I dug this out of my archive for someone, and decided to re-post it
on the lists (veg-raw and raw-food only). Last posting was several
months ago.

Tom Billings


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RECIPE: Better Than Ice Cream: Frozen Mango (Fruit) Dessert
by Thomas E. (Tom) Billings

The following dessert is a good substitute for ice cream. Because modern
hybrid fruit is very high in sugar, this dessert should be an occasional
treat, and not a regular staple, in your diet.

Take fresh, ripe mangos. Peel and slice; put slices in plastic freezer bags and
freeze. Later, when you want to prepare dessert, remove frozen bag of fruit
from freezer and allow it to begin to thaw. When it is half frozen/half thawed
(should still have some ice crystals in it), put in blender or food processor,
and blend. Depending on how frozen the mangos are, the dessert will have a
consistency that varies from a very thick sherbet, to a thin milk-shake
consistency.  The dessert should be consumed immediately, and not refrozen
(if refrozen, it becomes a solid mass, which makes it hard to eat).

Note that the recipe calls for only one ingredient: frozen, raw fruit. No
sugar, dairy, or cooking required.

Some juice extractors can process frozen fruit into dessert. If you have a
juicer, check the owner's guide to see if your juicer has this capability.
Please note, however, that an ordinary blender can be used instead.

The above procedure works well with high fiber fruits: mango, papaya,
pineapple, peaches/nectarines, bananas*, mulberries. The procedure doesn't
work as well with high water content fruits: oranges (or other citrus),
grapes, strawberries. With high-water fruits, the procedure yields a
sort of shaved fruit ice; it lacks the ice cream consistency that the higher
fiber fruits can produce. Of course, the procedure can be used to make frozen
desserts using fruit mixtures, as well.

* Note: bananas are dense and difficult to blend. Add some fresh (not frozen)
juicy, sweet fruit to blender with bananas to facilitate proper blending.