Tropical Mango & Pineapple Sorbet

Instructions

1. Prepare the mango base: If using whole mangoes, carefully slice the flesh away from the pit and peel. Dice all the mango flesh and place it in a food processor.
2. Add the peeled bananas, yogurt, sweetener, and vanilla extract. Process until the mixture is completely smooth.
3. Initial freeze: Pour the mango mixture into a freezer-safe container. Freeze for about 1 hour, or until the edges are firm but the center remains slushy.
4. Break up ice crystals: Using a fork, scrape the frozen edges of the sorbet into the slushy center. Stir well to combine. Return to the freezer for another 2-3 hours.
5. Final blend & freeze: Transfer the partially frozen sorbet back into the food processor. Pulse briefly until smooth. Return the sorbet to the container, cover, and freeze for an additional 3-4 hours, or until firm.
6. Prepare the pineapple: While the sorbet freezes, prepare your pineapple. Remove the top and bottom, then slice away the skin. Cut the pineapple in half, then into quarters, and remove the hard core. Slice the flesh into bite-sized pieces and chill in a bowl.
   Serve: About 10 minutes before serving, transfer the sorbet from the freezer to the refrigerator to allow it to soften slightly. Scoop the sorbet into individual bowls and serve with the chilled pineapple slices and a garnish of fresh mint sprigs.