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Snack recipe · from the recipe book

Chocolate Mango Banana Swirl Freezer Loaf

Creamy cocoa-banana ice cream swirled with bright mango ribbons and dotted with crisp chocolate chips, frozen firm enough to scoop.

Chocolate Mango Banana Swirl Freezer Loaf

Ingredients

  • 3 medium360 gBananasliced and frozen
  • 1½ cups diced250 gMangocubed and frozen
  • ¼ cup20 gUnsweetened cocoa powder
  • 1 container (6 oz)150 gPlain Greek yogurt, nonfat
  • 1½ tbsp30 gMaple syrup
  • ¼ cup (60 ml)60 gMilk, 2%
  • 2 tsp10 gLime juice
  • ¾ tsp3 gVanilla extract
  • ⅛ tsp0.5 gSalt
  • 3 tbsp30 gSemisweet chocolate chipsroughly chopped

Steps

  1. Freeze the sliced banana and cubed mango in a single layer on a lined tray until solid, about 3 hours.
  2. Line a loaf pan with parchment.
  3. Make the mango ribbon: blend the frozen mango with the lime juice and half of the Greek yogurt until smooth and thick. Scrape into a bowl and place in the freezer.
  4. Rinse the blender. Make the chocolate base: add the frozen banana, the unsweetened cocoa powder, the maple syrup, the milk, the vanilla, the salt and the remaining half of the Greek yogurt to the blender.
  5. Blend the chocolate base, scraping down often, until smooth like soft-serve.
  6. Stir half of the chopped chocolate chips into the chocolate base.
  7. Spread half of the chocolate base in the pan, then dollop half of the mango ribbon over it. Repeat with the remaining half of the chocolate base and the remaining half of the mango ribbon.
  8. Drag a knife through the layers to swirl, then scatter the remaining half of the chocolate chips on top.
  9. Cover and freeze until firm, about 4 hours. Let stand 10 minutes at room temperature before scooping.

Contains: Milk. Some brands contain soy.

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Saved in the Every Helping recipe book on October 24, 2026.

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