Four-Ingredient Mango Sorbet

Jul 12, 2020 | Recipes, Sweet treats

Sometimes simple is better. When you just let the ingredients speak for themselves without over crowding them. A simple green salad with some cherry tomatoes and mozzarella with a drizzle of balsamic, or a baked acorn squash with some cinnamon. Seriously doesn’t get better than that. I find with high sugar fruits, like bananas and mangos, the same is true. You don’t need much to make them shine.

I probably could eat mango endlessly. My blood sugar probably wouldn’t love that very much, but mango really is one of nature’s candies. When we moved into our house, we planted a mango tree. That’s where this recipe stemmed from. Too many mangos, and not enough time to eat them, so I ended up just sticking some pre-cut mango in our freezer. Again and again. Then the freezer stash was getting a bit out of control. Isn’t that how all recipes are invented? You can definitely just grab a bag of frozen mango from your local super market though. No need to do all the cutting and peeling work if you personally don’t have an overloaded mango tree in your yard! Most supermarkets have an all-natural brand in their freezer section. I’ve actually had the most luck finding frozen mango consistently at Shufersal. They have their own brand, and it’s often on sale. Yay for perks!

So this recipe is exactly as it sounds. Mango Sorbet. Its mango, coconut milk, a squeeze of citrus and honey. It’s great because it’s dairy free, so a perfect Shabbat afternoon dessert, so incredibly refreshing! The flavor combo is like an icy pinna colada on a hot summer day. Absolutely amazing, and brings me a glimpse of paradise every time. And in Corona days, a hot summer day on a beach getaway is all I’ve been dreaming of. Hope this little bowl of heaven can bring some of you the same glimpse of paradise. And may we all enjoy pinna coladas on a peach real soon!

About Me

Hi! Thanks for stopping by! I’m Liat, a certified yoga instructor and dietician in training. My goal is to help you navigate healthy living here in Israel with recipes and tips that will show you just how doable healthy eating can be without sacrificing the dishes that you love! Happy navigating fellow fresh sabras xoxo

Four-Ingredient Mango Sorbet

Servings: Fills one loaf pan

3 ½ cups frozen mango, pre-cubed
2 tbsp. honey or agave
½ lemon or lime, juiced
1 can of coconut cream (400 mL)

Instructions

1. Add all the ingredients into a food processor and blend away.
2. Allow all the ingredients to fully incorporate. You’ll know it’s done when the consistency turns creamy.
3. Scrape the sorbet into a loaf pan and cover. Freeze for 6-8 hours, or overnight.
4. After freezing, take the loaf pan out of the freezer, and allow to thaw for about 10-15 minutes. At this point the sorbet will look like one big glob of mango ice, but the creaminess will come in the next step, I promise!
5. Place the sorbet back in the food processor and blend once more. You may have to cut the sorbet in chunks to fit properly in the food processor.
6. If the sorbet isn’t blending you can add a few tbsp. of water, adding one tbsp. at a time until the mixture starts to incorporate.
7. Leave the food process to blend for a good 5-6 minutes. You’ll know it’s done once it forms into a nice thick and creamy consistency.
8. Put into a Tupperware, and store in the freezer for 1-2 weeks.

Note: If not serving right away, best to take the sorbet out of the freezer to thaw for 20-25 minutes prior to serving.

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