Makes about 3½ cups

Not real ice cream, this frozen confection has a base of bananas — no cream or eggs — which are frozen and pureed with other fresh fruits. It’s a really good, healthful treat, easy enough for kids to make (with supervision at the food processor). Recipes for banana-based ice cream have circulated on the Internet for years, a spin-off of blending the fruit in smoothies. This version is a tropical mango-banana combo. In season, use peaches, cherries, or berries. Or mix in cocoa powder and a splash of milk to make chocolate-y “ice cream’’ or add a few tablespoons of peanut or other nut butters for a protein-boost. When you’re craving something cold, creamy, and sweet, just dream up a flavor.

4 ripe medium bananas, cut into 1-inch slices

1 ripe mango, peeled and chopped (about 1⅓ cups)

1 teaspoon vanilla extract

Pinch of salt

3 tablespoons chopped almonds (for garnish)

1. Have on hand an 8-inch square pan or an 8½-inch loaf pan.

2. In a plastic bag, place the banana chunks and freeze them. Remove from the freezer about 15 minutes before using to thaw slightly. (This will make it easier to puree.)

3. In a food processor, place the bananas and pulse until they’re softened, stopping and stirring occasionally to separate the clumps. Puree until creamy. Add the mango, vanilla, and salt and work until smooth.

4. Scrape the mixture into the pan and cover with plastic wrap. Freeze for 1½ to 2 hours or until frozen but still soft enough to spoon or scoop into bowls. Sprinkle with almonds.

5. To store the ice cream longer, transfer to a plastic container and cover tightly before freezing. It will become very hard, but will soften at room temperature in 15 to 30 minutes. Lisa Zwirn

Lisa Zwirn can be reached at lisa@lisazwirn.com.