In a food processor, combine frozen bananas and fresh mango. Process until smooth and creamy.

For a soft serve-like consistency, serve sorbet immediately. For a more ice cream-like texture (which is what I did), freeze sorbet in a bowl or pan in the freezer for 3-4 hours, or until desired consistency is reached.

When set, scoop sorbet into bowls or glasses and top with bee pollen.

Enjoy!