Soft-Serve Mango-Banana Sorbet

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Soft-Serve Mango-Banana Sorbet Recipe

Photo: Christopher Testani; Styling: Paige Hicks

Cut-up frozen fruit is the trick for lightning-quick sorbet. To make ahead, freeze in an airtight container and defrost at 30-second intervals in the microwave until soft enough to scoop (about 1 1/2 minutes total). For a pretty garnish, top with paper-thin mango slices and lime rind strips.

Serves 8 (serving size: about 1/2 cup)


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2 (16-ounce) packages frozen mango chunks, broken apart
1/3 cup sugar
1 (4-ounce) very ripe banana, sliced
1/3 cup fresh lime juice
3 tablespoons tequila or light rum
1/4 teaspoon salt


Hands-on: 12 Minutes
Total: 22 Minutes

1. Combine mango and sugar in a large bowl; toss to mix. Let stand 10 minutes.

2. Place half of mango, half of banana, and half of lime juice in a food processor; process 3 minutes or until the mango is smooth. Transfer mixture to a bowl, and place in the freezer. Repeat procedure with remaining mango, banana, and juice; combine with reserved mango mixture, tequila, and salt, stirring to mix. Spoon into bowls and serve immediately, or freeze until ready to serve.

Created date

March 2015

Nutritional Information

Calories 133
Fat 0.1 g
Satfat 0.0 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 1 g
Carbohydrate 29 g
Fiber 2 g
Cholesterol 0.0 mg
Iron 1 mg
Sodium 60 mg
Calcium 2 mg