Mango and pineapple sorbet

foodblog 020

Ingredients:

1 medium chopped banana

1 cup of mango, cubed

1 cup of fresh pineapple chunks

2 tablespoons of water

1 tablespoon of fresh lemon juice

Method:

Peel and slice the banana

Place banana slices, mango cubes and pineapple chunks on baking paper lined baking sheet

Freeze for 1 1/2 to 2 hours until completely frozen

Place in a food processor or blender with the water and lemon juice and blend until smooth

Serve immediately in chilled bowls or glasses or freeze for up to 2 weeks

Add any fresh fruit or chopped nuts

Or drizzle with low fat yoghurt and enjoy

Ilana Estelle is a mental health and wellbeing advocate who combines educational insight with her personal experience of living with physical, mental, and emotional disabilities. She holds diplomas in Counselling, Diet and Nutrition, Nutritional Therapy, Psychotherapy and Counselling, and Stress Management. Through her writing, Ilana supports others in navigating their emotional, mental, and physical health challenges. In addition to writing for The CP Diary, her work has appeared in healthy lifestyle magazines. Ilana is also the author of three books: Cerebral Palsy: A Story – Finding the Calm After the Storm, Spirituality, Healing and Me, and Survival: The Covid Years – Time for Change.

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