Mango Banana Sorbet

This is one of Summer's perfect dessert and let me tell you why. One bite of the smooth tropical concoction Transends you to a tropical island. There you are on the beach, the cool breeze whispers across your face and the sun's rays warm your body. The sound of the waves crashing as you enjoy each delectable bite of sorbet.

I make this in my Cuisinart Ice Cream/Sorbet maker and it comes out perfect everytime. I have put them in different size containers and they are good for about a year. I have had some beyond that, but do't worry, you'll find this will disappear long before that time frame. I serve this often for dessert with my banana bread or shortbread cookies.

Ingredients

• 1 cup water

• 1 cup sugar

• 4 cups mango puree

• 2 mashed bananas

• ¼ cup corn syrup

Preparation

1. Bring the sugar and water (simple syrup) to a boil in a small saucepan dissolving sugar. Transfer to a bowl and cool completely.

2. In a blender, put in bananas, mango puree, cooled simple syrup and corn syrup.

3. Blend until smooth and well incorporated.

4. Pour into Ice Cream/Sorbet bowl. (I use a Cuisinart.

5. Let it run for 25 - 30 minutes. It will thicken and still be soft.

6. Put into containers and place in the freezer.

Tips

I like to make my simple syrup well in advance so it is cooled.

You can puree ripe mangos or blend canned mangos. Sometimes I use Philippines brand unsweetened mango puree.

I make sure that I have the sorbet bowl in the freezer for at least two days. This helps with the thickening of the mixture.

Garnish with chopped mangos and toasted coconut to elevate it even more.

Nourishment Beyond the Plate

When you are stressed and overwhelmed, take a few minutes for yourself to disconnect and create a peaceful environment. A bowl of this ono (delicious) sorbet will take you there.