I’ve been once again inspired by my beautiful daughter to make a dairy free dessert that she can enjoy. This easy mango banana sorbet ended up being a favorite of all of ours. It is so decadent and creamy but without any cream! The best part is that you don’t need an ice cream maker for this refreshing dessert.
I did take the extra step to make a simple syrup. You don’t have to do this, but I promise you, it is worth it. AND, the best part is, you can use the leftover syrup for cocktails (or mocktails)!! It only calls for three ingredients, mint, honey and water. That’s it! But it adds so much flavor and just the right amount of sweetness.
The easiest part is making the sorbet itself. All you have to do is put all the ingredients into a food processor or high powered blender and blend! It makes the most perfect, creamy sorbet. I am telling you, it is incredible. I had a hard time not eating it all before I took the photos. Not to mention my 8yr old who was also sneaking bites behind my back lol.
You can eat this right away, which is what we do because we have no self-control. OR you can store it in an airtight glass container in the freezer for later. I just let it sit out on the counter for a few minutes before I serve it, so it gets soft enough to scoop. Serve in a cute ice cream cup and top with fresh mint for the perfect refreshing treat!
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Easy Mango Banana Sorbet
- 2.5 cups Frozen Mango
- 1/2 cup Frozen Banana
- 3/4 cup Coconut Milk
- 1 Lime juiced
Mint Simple Syrup
- 1/4 cup Mint
- 1 cup Water
- 1/4 Tbls Honey
Mint Simple Syrup
- Add the water, honey and mint to a small saucepan. Use a spoon or whisk to mash up the mint leaves a litte to release the oils. Bring to a boil, then let simmer for 5 minutes. Remove from heat. Let cool completely and pour through a strainer into a glass jar
- Add all of the ingredients for the sorbet plus 1/4 cup of the simple syrup (cooled) into a food processor or blender and blend until smooth and creamy. Can add more coconut milk if needed (1 Tbls at a time)
- Serve immediately or store in a glass container in the freezer