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Matthew’s Mango Kiwi Sorbet

june-2009-healthy-recipeMatthew’s Mango Kiwi Sorbet  

 
Preparation Time: 15 minutes
Chilling Time: 6 to 8 hours
 
This incredibly fresh-tasting sorbet is so simple and easy to make that you may find it to be the perfect way to enjoy fruit on a hot summer day. Serve it topped with Raspberry-Banana Puree (see below) or on its own. 
 
3 large mangoes, pitted, peeled, and diced
1 cup frozen orange juice concentrate
2 bananas, sliced
2 kiwi, peeled and sliced
2 tablespoons fresh lime juice
2 tablespoons raw unrefined sugar 
Fresh mint leaves, for garnish
 
Combine the mangoes, orange juice concentrate, bananas, kiwi, lime juice, and sugar in the container of a food processor; puree until smooth. Pour into a metal baking pan and freeze 4 to 6 hours, or until firm. 
 
Break the sorbet into chunks, return it to the food processor, and puree again until smooth. Refreeze 30 minutes to 1 hour, just until firm. Serve garnished with mint leaves. 
 
Makes 6 cups. 
 
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Raspberry-Banana Puree 
 
Preparation Time: 10 minutes 
 
 
Chilling Time: 1 hour
 
In addition to serving this vibrant sauce for breakfast with French toast, it’s also a component in other sweet and savory toppings. The bananas lend a nice smooth texture that balances the fruit flavors nicely. 
 
3 cups fresh raspberries 
3 ripe bananas, peeled and diced 
¼ cup raw unrefined cane sugar 
Dash of vanilla extract
 
Combine all the ingredients in the container of a food processor and process until smooth. Chill for 1 hour before serving.
 
Makes 3 cups. 
 
 
Printed with permission from The Imus Ranch: Cooking for Kids and Cowboys by Deirdre Imus / Published by Rodale. 
 
 
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