This was better than I imagined. And Nora devoured it. . .and Paul's. I originally made this dish for a dessert for guests. But Nora got a fever, which called off dinner plans. We (Paul's sister and brother-in-law were here.) ate the sorbet, anyway, and got two meals out of it instead of one!
Recipe for Tropical Fruit Sorbet
2 cups Bananas, mashed and frozen
2 cups Pineapple, diced and frozen
1 cup mango, diced and frozen
4 Tablespoons Lime Juice
10 Mint Leaves
4 Tablespoons Water (or more based on your processor)
Note: The pineapple and mango should total about 24 oz.
Minus the water, combine ingredients in food processor and puree. Add water gradually to help "cream" the fruit, but not to make it too runny. Originally, the fruit will just looked chopped. It will eventually smooth out. Pour sorbet into freezer-safe pan, cover and freeze. Let sit out 5-10 minutes before serving.
This recipe can be done in batches in a mini-processor, which is what I have. But a warning, it works the motor hard. My processor is still going, but it certainly got warm and a little smelly by the end of my preparation.
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