Four-Ingredient Mango Sorbet

Four-Ingredient Mango Sorbet

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

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.