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Snack recipe · from the recipe book

Mango Pineapple Banana Sorbet with Chili-Lime

A bright, dairy-free scoop of frozen banana, mango and pineapple with a tangy lime finish and a sweet-spicy chili crunch of toasted-free peanuts on top.

Mango Pineapple Banana Sorbet with Chili-Lime

Ingredients

  • 2½ medium300 gBananasliced into coins
  • 1 whole300 gMangocut into 1-inch chunks
  • 1 cup chunks160 gPineapplecut into 1-inch chunks
  • ¼ cup (60 ml)60 gCoconut water
  • ½ lime, juiced20 gLime juice
  • 1 tbsp20 gMaple syrup
  • 3½ tbsp32 gDry-roasted peanuts, unsaltedroughly chopped
  • ¼ tsp1 gChili powder
  • 2⅛ tsp chopped4 gFresh mintthinly sliced

Steps

  1. Line a baking sheet with parchment. Spread the banana, mango and pineapple in a single layer so the pieces don't touch.
  2. Freeze the fruit until solid, about 4 hours.
  3. Meanwhile, toss the peanuts with the chili powder in a small bowl and set aside for topping.
  4. Put the frozen banana, mango and pineapple in a blender or food processor. Add the coconut water, lime juice and maple syrup.
  5. Blend, stopping to scrape down the sides, until thick and smooth like sorbet, about 3 to 5 minutes.
  6. Spread the sorbet in a loaf pan, cover and freeze until scoopable, about 1 hour.
  7. Scoop into 4 bowls and top each with the chili peanuts and the mint.

Contains: Peanuts.

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Saved in the Every Helping recipe book on October 24, 2026.

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