Mango Sorbet Recipe
Some days you crave something sweet. And not in the “I’m-a-sugar-addict” kind of way, simply in the “it’s-a-hot-summer-day-and-I’d-like-something-cold-and-refreshing” kind of way. Sure, ice cream could satisfy the craving, but then again most of the store bought sweetness is chalk full of refined sugar and rBGH dairy…not to mention it’s dairy and, well, that is often an issue for some of us.
OR, maybe you’re sitting down to watch an episode of The Flash with your husband who’s chowing down on (home-made) popcorn,but you don’t like popcorn…but you also want an equally tasty telly-snack that won’t give you muffin-top. Anybody? Anybody?! Just me? OK. Moving on…
It’s days like these, when I appreciate and turn to this recipe the most. It’s super fast, and it’s ice-cream like texture makes it super satisfying as well. Not to mention, that mangos carry their own host of nutritional benefits like:
- It’s high in Vitamin C (just 1 C, the amount in this recipe, contains 46mg – that’s nearly 100% of the recommended daily value)
- The above fact matters because it helps build up your immune function (among other things…like collagen formation)
- It’s also high in Vitamin A and beta-carotene (one of the flavonoids that assists Vitamin A perform important functions)
- The above matters because both of those nutrients are key for vision, skin and bone health
- It’s high in both soluble and insoluble fiber
- This matters because the soluble fiber helps clear out cholesterol and fatty acids via your waste and the insoluble fiber helps to bulk up your stool making trips to the can both productive and satisfying
So take five, grab your three ingredients and make the fastest batch of mango sorbet ever!
PS -Mangos keep for about six months in the freezer, giving you plenty of time to perfect this.
PPS – This recipe is so good that it can be addictive…one scoop is enough! Save the rest for another time or share…because sharing is caring (for your bod and someone else’).
- 1 C frozen mango
- 1 Tbs coconut milk or water
- 2 Leaves fresh mint (optional)
- Separate the frozen mango junks a bit, then add to a food processor.
- Begin processing on high.
- Add in your coconut milk or water via the little hole at the top of your processor that lets you add liquid into the currently processing mixture.
- Let it process until you see these mini-mango balls forming.
- Turn off the food professor and use an ice cream scoop to form mango sorbet balls.
- Sprinkle fresh mint on top and eat enjoy right away (and before it melts!)!
- If you like your sorbet a bit more firm, then stick your sorbet (not including the mind leaves) in the freezer for 20 minutes or so before you eat it. Also, you can easily do this with frozen bananas (tastes best with ripe ones!) and frozen cherries. Of course, since they're different fruits, they will provide different health benefits than a mango.