This creamy strawberry-mango "ice cream" is a delicious healthier ice cream alternative. Serve it as a snack or light dessert any time you want a refreshing treat.
In large skillet, toast pistachios and coconut over medium-high heat 4 minutes or until lightly browned and fragrant, stirring frequently; transfer to plate to cool.
In food processor, pulse bananas, mango and strawberries until coarse crumbs remain; purée on high until smooth, scraping down bowl occasionally. Transfer “ice cream” to freezer-safe airtight container with lid; cover and freeze at least 2 hours or up to 2 weeks. Makes about 2 cups.
Serve "ice cream" sprinkled with chocolate chips and pistachio mixture.