A super quick recipe, especially if you have an excess of ripened mangoes at home. Avoid adding sugar by selecting the sweetest variety of organic mangoes. Sorbets are healthier, compared to cream and sugar-laden ice-creams, and is a summer delight. The touch of plant-based or dairy milk gives it the creaminess you would expect from a frozen dessert.
Ingredients
3 cups chopped mango
½ cup pineapple juice
½ cup coconut /almond/ regular milk
1 tbsp sugar or honey (optional)
Method
- Peel, chop and freeze mango chunks overnight in the freezer.
- Blend the frozen mango pieces and pineapple juice in a mixer.
- If the mango pieces aren’t sweet enough, add a little sugar or honey.
- Halfway through the blending, add milk. Use fresh coconut milk for the best results.
- Scoop into your favourite ice-cream bowls.
- Top up with freshly chopped mango and fresh mint.
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