Mango and banana sorbet
Three ingredients are all you need for this simple and refreshing sorbet.
3 medium, cut into 3cm pieces
1 medium, cut into 3cm pieces
Granulated stevia sweetener
1 tsp, (2 sprigs), to serve (optional)
- Spread mango and banana over a baking paper-lined tray and place in freezer for 4 hours or until frozen.
- Process frozen fruit, stevia and ⅓ cup (80ml) water in a large food processor until smooth and creamy. Scoop into 4 bowls, sprinkle with mint leaves (if using) and serve immediately.
To speed up prep time, use 400g frozen mango pieces, and 200g frozen banana pieces available from the freezer aisle in major supermarkets. Store in an airtight container in the freezer for up to 3 months.