Today’s self-isolation recipe is an easy Vegan Mango Sorbet and you don’t need an ice cream maker, just a blender or food processor.
In terms of ingredients – all you need is two large ripe mangoes, some maple syrup or honey and 1 lime or lemon. Make sure that your mangoes are very ripe when you freeze them as that will ensure that the sorbet has a good sweetness.
If you prefer a sweeter sorbet, use limes and if a tarter taste is preferred, then use lemon. If you are feeling adventurous, you could even add a tablespoon of tequila or a pinch of chilli flakes.
This is my go-to treat when I need something sweet, but healthy and I love the mangoes from Woolworths.
You would be surprised to know that an average-sized mango contains up to two-third of the daily recommended intake of vitamin C, which we all know prevents cold/flu.
This 3 Ingredient Mango Sorbet is
- Vegan & Dairy Free
- Refined Sugar-Free
The Easy Vegan Mango Sorbet recipe has 3 simple steps – Freeze Mango Chunks, Blitz Mango Chuks with Maple Syrup / Honey and Lime / Lemon, pour into a container and freeze again.
Simple, easy and no fuss.
Get the recipe below.
3 Ingredient Mango Sorbet
- 2 large Mangoes
- 1 Lime or Lemon Juiced
- 1 tbsp Maple Syrup or Honey
- Cut Mango into cubes (removing skin) and freeze overnight
- The next morning in a blender or food processor, blitz up mango, the juice from the lime or lemon and the honey/maple syrup. If too thick, add a few drops of water or coconut milk
- Once smooth, spread into a container or baking tray and freeze for at least two hours before serving.