Directions

1. Add the frozen banana chunks, coconut milk, and maple syrup (if using), to the jar of your KitchenAid® Pro Line® Series Blender. Blend on high speed until smooth and creamy, using the tamper to assist with blending, if necessary. Once the sorbet is smooth, transfer to a small freezer-safe pan and smooth with the back of a spoon. Cover and freeze for 2-3 hours, or until firm (but not hard).
2. While the sorbet is chilling, make the mango sauce by adding the thawed mango chunks to the jar of your KitchenAid® Hand Blender (fitted with the blender bell) and blend on high-speed until smooth. Once smooth, test the sauce and add up to one tablespoon of pure maple syrup, depending on the tartness of your frozen mango chunks and your desired sweetness. Transfer the sauce to a small air-tight container and refrigerate until ready to use.
3. To prepare the sundaes, divide the sorbet between four bowls and top with mango sauce. Layer with any additional toppings like unsweetened coconut flakes and pecans.