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.
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.
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.
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.
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.
The Hand Blender is a small but powerful appliance, and takes a mere 30 seconds to blend the mango chunks into a smooth 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.
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.
Share your take on this Coconut Banana Sorbet with Mango Sauce recipe on Instagram using #MadeWithKitchenAid for a chance to be featured.
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.
*The Contributor of this post has been compensated by KitchenAid for this post, but this post represents the Contributor’s own opinion.*