Spring has sprung and it’s time to celebrate the lighter side of life!
I feel like we need to celebrate the last Wind Down Wednesday of March with this delicious homemade Mango Banana Sorbet, wouldn’t you agree?
Yes, partially I chose this because I think it pairs PERFECTLY with my new favorite beverage of choice: a sweet Moscato!
After months of trying to figure out what wine I prefer the most, I’ve come to realize with spring here and summer just around the corner, I am a huge fan of Moscato. The refreshing hints of citrus simply wow my tastebuds and leave me wanting more, which is somewhat challenging when I’m trying to practice moderation and my 4 oz serving!
Anyways, I suggest if your 21 and older you pour yourself a glass and dive into this new Mango Banana Sorbet with me.
Usually I prefer ice cream over sorbet, but lately, I can’t get enough frozen mango. I literally am buying it in five pound bags and eating is straight out of the freezer like it’s candy!
Yep, Mr. CEO watches me from afar as he’s working on the #ShawGreenhouse, judging me with those deep brown eyes. I have no shame though! When something is so satisfying and tasty, I just can’t get enough!
I decided I needed to help my wallet out a bit since mango isn’t necessarily the most budget friendly fruit. That’s when I decided to whip up this Mango Banana Sorbet using the three pounds of bananas I picked up from Costco for $1.39! Talk about a way to stretch that dollar heyyyy?!
This recipe has ZERO added sugars and is packed full of potassium, fiber, vitamin A and C! Not only is this fat free and cholesterol free, it has only a small amount of sodium, making this the perfect heart healthy dessert for those with high cholesterol and hypertension. Some may say, DASH Diet approved!
If you’ve got a sweet tooth, then wait no longer! Whip this up today and you’ll be grateful come this evening when you’re craving strikes!
- 3 cups frozen mango
- 2 large bananas
In a food processor, puree frozen mangos until smooth. Add in two bananas and pulse for 2-3 minutes.
Remove puree and place in loaf pan lined with parchment paper.
Freeze for a minimum of two hours.
Will last for up to 4 weeks covered in the freezer.
Scoop and enjoy!