Healthy Hacks: Coconut Banana Sorbet with Mango Sauce

Coconut Banana Sorbet with Mango Sauce

I can count on one hand the number of times I’ve had ice cream this summer. The reason? Frozen fruit and a good high-powered blender – like the KitchenAid® Pro Line® Series Blender – make it wildly easy to have a frozen treat without the guilt that comes from a pint of high-calorie ice cream. By using frozen fruits, we’re hacking this traditional dessert and making it healthier!

This particular recipe is my favorite, and I’ve been making it through the end of summer into early fall. It combines perfectly-ripened bananas with coconut milk for a mildly sweet and luscious, yet guilt-free treat. My go-to method is pretty simple: 1 cup of frozen fruit to 1/4 cup full-fat coconut milk, though you may find you prefer more or less coconut milk (which is totally okay).

Another thing I love about this recipe is that it can easily be turned into a smoothie bowl. Skip the freezing step and enjoy this sorbet as a soft serve, straight from your Blender. Top with your favorite granola and assorted fresh fruit and – voilà! -breakfast is served.

Coconut Banana Sorbet with Mango Sauce

To start things off, you need to freeze some banana chunks. I prefer to freeze chunks from bananas that are just lightly speckled but, depending on how sweet you like your sorbet, you may want to wait until they’re covered in speckles. Depending on the temperature of your freezer, the chunks will take anywhere from 4-8 hours to freeze solid.

Coconut Banana Sorbet with Mango Sauce

Once your banana chunks are frozen, you can make the sorbet by adding the banana chunks and coconut milk to your KitchenAid® Blender and blending until smooth and creamy – which won’t take long because this Blender is a beast! It has a 3.5 Peak HP Motor that simply does the best blending I’ve ever seen in a Blender.

Coconut Banana Sorbet with Mango Sauce

You can eat the sorbet straight from the Blender (it will have more of a soft-serve consistency, which is great for smoothie bowls), though I recommend transferring it to a small pan (or container) to freeze for 2-3 hours, which will allow it to firm up a bit.

Coconut Banana Sorbet with Mango Sauce

While the sorbet is freezing, prepare the mango sauce. Add frozen mango chunks that have already thawed to the jar of your KitchenAid® Hand Blender and blend until smooth.

Coconut Banana Sorbet with Mango Sauce

The Hand Blender is a small but powerful appliance, and takes a mere 30 seconds to blend the mango chunks into a smooth sauce.

Coconut Banana Sorbet with Mango Sauce

Coconut Banana Sorbet with Mango Sauce

Once the sorbet is firm, you can assemble the sundaes by dividing the sorbet between four bowls and topping each bowl with a few heaping spoonfuls of mango sauce.

Coconut Banana Sorbet with Mango Sauce

I prefer to also top mine with flaked coconut and pecans, but feel free to use whichever toppings your belly desires. Once your sundaes are assembled, dig in and enjoy.

Coconut Banana Sorbet with Mango Sauce

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Coconut Banana Sorbet with Mango Sauce

Makes 4 servings


For the coconut banana sorbet

4 cups frozen banana chunks
1 cup full-fat coconut milk
2 tablespoons pure maple syrup, optional

For the mango sauce

1 cup frozen mango chunks, thawed
1 tablespoon pure maple syrup, optional


Add the frozen banana chunks, coconut milk, and maple syrup (if using), to the jar of your KitchenAid® Pro Line® Series Blender. Blend on high speed until smooth and creamy, using the tamper to assist with blending, if necessary. Once the sorbet is smooth, transfer to a small freezer-safe pan and smooth with the back of a spoon. Cover and freeze for 2-3 hours, or until firm (but not hard).

While the sorbet is chilling, make the mango sauce by adding the thawed mango chunks to the jar of your KitchenAid® Hand Blender (fitted with the blender bell) and blend on high-speed until smooth. Once smooth, test the sauce and add up to one tablespoon of pure maple syrup, depending on the tartness of your frozen mango chunks and your desired sweetness. Transfer the sauce to a small air-tight container and refrigerate until ready to use.

To prepare the sundaes, divide the sorbet between four bowls and top with mango sauce. Layer with any additional toppings like unsweetened coconut flakes and pecans.

Coconut Banana Sorbet with Mango Sauce Recipe


*The Contributor of this post has been compensated by KitchenAid for this post, but this post represents the Contributor’s own opinion.*


The KitchenAid® Pro Line® Series Blender is the most powerful blender and the ultimate tool for making healthy, nutritious eating easy. (When testing the actual blender power output at the blade using a dynamometer, a machine laboratories use to measure mechanical power, this KitchenAid blender with its heavy duty motor and advanced motor control board, produces more power than the leading competitors.) Learn more

KitchenAid® Pro Line® Series Blender

The Pro Line® Series Cordless Hand Blender with rechargeable 12V Lithium-Ion battery is just as powerful as our corded hand blender and delivers premium performance. With five attachments, five speeds and two blending arms, blending, chopping, whisking, shredding, frothing and pureeing is easier than ever before. Learn More

KitchenAid® Pro Line® Series 5-Speed Cordless Hand Blender

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