Matthew’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. 

 

___________________________________________________

 

 

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.