This is a wonderful, healthy, gluten free and dairy free alternative to commercial ice cream!
What I really love about this recipe is that there are very few ingredients, and they are ALL nutrient dense foods.
You might be wondering about the sugar in this recipe. There is NO added sugar at all. Yes, it is has plenty of natural fructose from the fruit, but it also has ALL the fiber and other nutrients from those fruits, which slow down the digestion of the fructose. There are no additives and nothing has been altered or removed from the fruits. This recipe is a slight variation of the
original by Kate Sherwood, The Healthy Cook
NOTE: RECOMMENDED SERVING SIZE: 1/3 cup
The amount you consume makes a difference! A moderate sized portion will keep the natural fructose at a healthy level.
Prep time: 15 minutes, wait 3-4 hrs, then 10 minutes more prep
Cooking time: none
Freezing time: 3-4 hours, then process again before final freezing
Servings: 12 X 1/3 cup (recipe makes a total of 4 cups of sorbet)
3 cups fresh mango, chopped
2 cups fresh pineapple, chopped
1 1/2 to 2 bananas, chopped
1/2 cup unsweetened canned coconut milk, full fat
- In a food processor, puree all ingredients until very smooth.
- Pour into a large zippier freezer bag and seal. Lay flat in the freezer and freeze until solid (3-4 hours)
- Remove bag of frozen sorbet from the freezer. Break into chunks and process again until smooth and creamy, about 5 minutes.
- Pour into a container and freeze.
For a delicious Variation:
Mango Raspberry Sorbet
Follow the recipe above but substitute 2 cups fresh raspberries for the fresh pineapple chunks.