Mango Sorbet with Sautéed Banana and Caramel Sauce


I have realised recently that there is a real lack of sweet treats on the blog. The truth is that I rarely bake and aside from porridge I tend to stick to savoury things. Not because I don't eat them, but because I am lucky enough to have friends that bake A LOT so there is never really a need! So I thought I would step out of my comfort zone this week - not by baking but by trying something entirely new, sweet and hopefully delicious. The result, I hope you will agree, is pretty exciting.

This recipe falls somewhere between an ice cream sundae and a banana split but without the can of squirty cream or over processed strawberry sauce! I was never really an ice cream kind of girl but I always loved sorbet. My grandma used to have a freezer full of it which we would eat our way through when we went to stay. It is something I have been keen to recreate in a healthier way but have never tried until now but I hope you agree that this is as good, in fact better, than the real stuff - I'll be making a big batch ready for our next dose of sunshine!

While the mango sorbet is great on its own, this dessert is the ultimate indulgence, perfect for dinner parties, al fresco lunches or just as a treat on a sunny day. Please note - the sorbet takes around 6 hours to set so needs to be made in advance.

what you’ll need

(serves 2)

For the sorbet:

  • 2 large mangos

  • 50g of coconut sugar

  • 1 lime

  • 100ml of water

For the Sauce:

  • 4 heaped teaspoons of coconut sugar

  • 1-2 teaspoons of boiling water

For the banana:

  • 2 ripe bananas

  • 1/2 a teaspoon of coconut oil

  • 1/2 a teaspoon of coconut sugar

To top:

  • a handful of almonds


Start by making the sorbet. Add the coconut sugar, lime and boiling water to a pan and heat gently until the sugar has dissolved. Cut the mango into pieces, discarding the skin and stone, then place in a food processor with the contents of the saucepan and blend until smooth. Then place in a Tupperware and freeze for about 4-8 hours until set.

Once the sorbet is set, you can prepare the sauce. Place the coconut sugar in a small bowl and add the water very gradually until the sugar dissolves but it isn't too watery. Put the bowl in the fridge for 5-10 minutes to thicken.

Next, slice the bananas in half then cut each half into 2 or 3 pieces. In a small pan, gently heat the coconut oil and coconut sugar and add the banana. After about 2 minutes, the bananas should caramelise and turn a lovely golden brown. Turn them over and allow them to brown on the other side before removing from the heat.

Place the mango sorbet back into the food processor and blend for a minute or two until a sorbet texture forms. Be careful not to over blend though as you don't want it to become too soft. If you struggle to get it moving, add a couple of drops of boiling water.

Cut the almonds into small pieces and remove the sauce from the fridge. Use an ice-cream scoop to serve the sorbet into small bowls, adding the banana and almonds. Finally, sprinkle with almonds to serve.