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…
No Churn, Creamy Watermelon Sorbet
This recipe for No Churn, Creamy Watermelon Sorbet is so simple, I am almost embarrassed to post it! đ It’s watermelon season at the moment in South Africa and what better way to use that huge watermelon taking up space in your fridge than with an icy cool sorbet? No Churn, Creamy Watermelon Sorbet đ This sorbet is made using coconut milk, watermelon and vanilla and requires no churning (i.e no ice cream maker) – just a little bit of patience and time. This sorbet is vegan, yet creamy and smooth and very refreshing. Why Coconut Milk? Sorbet usually comprises of water, sugar and fruit, but I wanted to change things…