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Mango-Banana Sorbet


Well, I tried Alton Brown’s Melon Sorbet recipe yesterday.  Only, I used mango and banana since melons were not in residence at the market.  It turned out pretty well.   However, it’s very creamy which makes it better suited to a dessert sorbet instead of a palate-cleansing sorbet, as I had hoped for.  It’s also just a tad bit on the sweet side but that can be easily adjusted to taste with a bit more lemon juice.  In fact, I think that I’d use lime juice next time.  And finally, I was surprised at how assertive the banana flavor was, considering the ratio of mango to banana.  I originally only added the banana because I was a little short on the mango and didn’t want to recalculate the rest of the recipe. (Okay I was being very lazy!) But I like the mix.  The banana was very ripe and it might be that my choice of rum instead of vodka, as in Alton’s recipe, highlighted the banana flavor. 

Okay, here’s my recipe:

Mango-Banana Sorbet

  • 2 ripe mangos, peeled and diced, and 1 ripe banana (1 pound 5 oz total)
  • 3 Tbsp. fresh lemon juice
  • 2 Tbsp Bacardi Limon Rum
  • 9 oz sugar

Place all ingredients in food processor and process until smooth.  Place mixture in refrigerator until thoroughly chilled, about 2 hours. 

Pour mixture into ice cream maker and process according to manufacturer’s instructions.  Transfer to a storage container and chill for 2 to 3 hours before serving. 

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