Smooth, creamy puréed mango and banana make the perfect base for no-sugar-added sorbet. Raspberries give it a sweet-tart pop and a gorgeous pink color. 

This recipe was developed by Kate Sherwood, The Healthy Cook. Have a comment, question, or idea? Email Kate at healthycook@cspinet.org. 

Time: 15 minutes + freezing time

Serves: 4 

Ingredients

  • 6 oz. raspberries
  • 1-1/2 cups chopped mango
  • 2 bananas, chopped
  • extra berries for garnish (optional)

Instructions

  1. In a food processor, purée the fruit until smooth. Pour the purée into a wax-paper-lined metal rimmed baking pan. Freeze until semisolid, 2-3 hours.
  2. Break into pieces, then blend in a food processor until creamy and completely smooth.
  3. Return to the lined baking pan and freeze until scoopable, 1-2 hours.
  4. Scoop into serving bowls and top with extra berries, if using.

Nutrition Information

Per serving (2/3 cup):

  • Calories: 110
  • Total fat: 0.5 g
  • Sat fat: 0 g
  • Carbs: 28 g
  • Fiber: 5 g
  • Total sugar: 17 g
  • Added sugar: 0 g
  • Protein: 2 g
  • Sodium: 0 mg
Spring & Summer Vegetables cover

Booklet

Spring & Summer Vegetables

Eat more vegetables! Giving advice is easy. Figuring out what to do is another thing entirely. In this installment of The Healthy Cook’s Kitchen series, chef Kate Sherwood works her veggie magic in dishes like Rainbow Carrot Salad, Roasted Ratatouille, and Zucchini “Butter.”

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