Mango-Banana Sorbet is a great way to cool down in the summer. This healthy recipe make of only fruits truly tastes like a tropical treat.
When I first started cutting my daily amount of sugar the first thing to go was soda. And not for all the reasons you may think about how terrible soda is for you. But I sat there looking at a can of soda and my ice cream and realized there was the same about of sugar. So in my head I rationalized less soda=more ice cream. Healthy? No particularity, but baby steps here remember!
At culinary school we could trade in one of our meal swipes for two pints of Ben & Jerry’s Ice Cream. And since most dorms don’t have freezers that means you’ve got to eat it all in one sitting. Or so I rationalized to myself. I spent too many dinners watching Lifetime Movies with my best friend, Meghan, a spoon in one hand and a mitten on the other so we could hold our pints without our hands getting too cold. Those were the days, a pint of Phish Food and a box of Franzia was all we needed.
However years pass, people grow and tastes change. Now I watch Lifetime Movies, text my friend who is no longer a stumble down the hall away, drink Bota Box Chardonnay, and eat a whole pint of this Mango-Banana sorbet. However with only three healthy ingredients I no longer need to unbutton my jeans halfway through the movie.
- Serves: 1 pint
- Serving size: ½ cup
- Calories: 141
- Fat: 0.9 g
- Sugar: 22 g
- Fiber: 3.8 g
- Protein: 1.6 g
- 5 each Frozen Bananas
- ½ cup Mango Nectar
- 1 each Lime
- Cut the banana into large pieces and freeze overnight
- Juice the lime and place in base of a blender with mango nectar
- Add bananas and puree until smooth
- May need to scrape down the sides or add more liquid depending on your blender
- Transfer mixture to freezer safe container and let sit for 45 minutes for optimal texture