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.

Sandy Gluck
Recipe by Cooking Light May 2015


Credit: Christopher Testani; Styling: Paige Hicks

Recipe Summary test

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


Ingredient Checklist


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

  • 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.

Nutrition Facts

133 calories; fat 0.1g; protein 1g; carbohydrates 29g; fiber 2g; iron 1mg; sodium 60mg; calcium 2mg.