1. In food processor, process mango, bananas, Ripple Vanilla, honey and lime juice until smooth.
2. Transfer to 9- x 5-inch loaf pan lined with plastic wrap or parchment paper. Cover and freeze overnight.
3. To serve, remove from freezer and let stand for 10 to 15 minutes. Scoop into bowls and sprinkle with pistachios.

TIPS

– Stir additional pistachios into sorbet after puréeing and before freezing if desired.
– For a spicy hot twist, add a generous pinch of cayenne pepper to the mixture.