Recipe courtesy of Chef Christine Denney, Oaks at Ojai

Servings: 6
Serving size: 1/2 cup
Per serving
Calories: 60
Carbohydrates: 15 g
Protein: 1 g
Fat: trace
Sodium: 3 mg

Ingredients

  • 2 cups diced mango fruit (l large)
  • 1 banana
  • 1 cup pineapple chunks
  • 1 Tbsp. fresh lime juice

Instructions

  1. You can freeze all of the above first, or you can use fresh. You can also make this with fresh strawberries or blueberries in any combination. The one above is full of the taste of the tropics and can bring back fond memories of spring vacations!
  2. Place all of it in the food processor and process until it is the consistency of sherbet. Make sure your mango and pineapple are ripe, or you will have a difficult time getting the desired consistency. Pour into sherbet cups, and freeze until ready to eat. Garnish with fresh berries or mint.

[wpurp-searchable-recipe]Mango, Pineapple, Banana Sorbet – – – [/wpurp-searchable-recipe]

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