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Easy Mango Banana Sorbet

The easiest, no-churn mango banana sorbet you'll ever make. So smooth and decadent, you'll never know it is completely dairy free.
Course Dessert
Cuisine American
Keyword dairy free, dessert, easy
Prep Time 15 minutes
Total Time 15 minutes
Servings 4 servings
Calories 173kcal
Author Sara

Ingredients

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

Instructions

  • The first step is to make the simple syrup. It is made in a small saucepan with water, honey (or agave) and fresh mint
    Heat until honey is melted into the water. Remove from the heat and let cool completely - then strain out the mint leaves
    You will have extra, store it in the fridge to use for cocktails or mocktails!
  • The next step is to add the frozen fruit, 1/4 cup of the simple syrup, coconut milk and lime juice to the food processor (or blender). Blend until smooth and creamy
    You can add coconut milk a little bit at a time if it needs a little more liquid
    Enjoy right away or store in an airtight container in the freezer. Let sit on the counter a few minutes before scooping it out, so it can soften a little

Nutrition

Calories: 173kcal | Carbohydrates: 24g | Protein: 2g | Fat: 7g | Saturated Fat: 8g | Sodium: 11mg | Potassium: 367mg | Fiber: 3g | Sugar: 11g | Vitamin A: 1256IU | Vitamin C: 45mg | Calcium: 34mg | Iron: 2mg