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!