Go Back
–+ servings
Mango Coconut Sherbet with Raspberries

Mango Coconut Sherbet with Raspberries: A Tropical Treat

Enjoy this refreshing Mango Coconut Sherbet with Raspberries, a perfect tropical dessert for warm days.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Cooling Time 5 minutes
Total Time 32 minutes
Servings: 4 servings
Course: Desserts
Cuisine: Tropical
Calories: 120
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Cookies
  • 2 cups Oats Rolled or quick oats can be used.
  • 1 medium Banana Ripe banana for sweetness.
  • 1/2 cup Nut Butter Almond or peanut butter.
  • 1/4 cup Cocoa Powder Rich chocolate flavor.
Optional Mix-ins
  • 1/2 cup Chopped Nuts For added crunch.
  • 1/4 cup Dried Fruits Cranberries or raisins.

Equipment

  • Baking sheet
  • Mixing bowl
  • fork
  • parchment paper

Method
 

Steps
  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. Mash the ripe banana in a mixing bowl until smooth.
  3. Mix in your chosen nut butter and cocoa powder until combined.
  4. Fold in the oats gently until fully incorporated.
  5. Drop spoonfuls of dough onto the prepared baking sheet, flatten slightly.
  6. Bake for 10-12 minutes until golden and soft in the center.
  7. Let them cool on the baking sheet for 5 minutes before transferring to a wire rack.

Nutrition

Serving: 1cookieCalories: 120kcalCarbohydrates: 18gProtein: 3gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gSodium: 50mgPotassium: 150mgFiber: 2gSugar: 5gVitamin A: 2IUVitamin C: 1mgCalcium: 30mgIron: 1mg

Notes

Use ripe bananas for sweetness and avoid overmixing for chewy texture.

Tried this recipe?

Let us know how it was!