Yes, another mango recipe but hey, they have been half off at my store so I can actually afford them! If there is another fruit out there on sale where you are that you would like to turn into a sorbet instead, go for it. One thing I like about mango is it does not have to be strained since it does not have any seeds. If you want to make a berry sorbet, it is best to strain the puree.
3 ripe mangoes, peeled and rough chopped
juice of 1 lime or 2 if they are not super juicy
2 tbsp agave nectar or 3 tbsp of honey
Put in food processor and blend until super smooth
Put in your frozen-solid-ice-cream-maker and churn for 20 minutes or until it is thick enough that the machine is working kind of hard
Isn’t it stunning? And so yummy and healthy! I’m getting ready for summer desserts and cooking, building up a repertoire of recipes so that when warm weather hits and I feel too hot to do anything I can just whip this baby up. Super easy.
For those of you who do not have an ice cream maker, make a granita instead! It is a simple low-tech way of making mango ice. Do the same as above but when it is time to put it in the ice cream maker, just put it in a long container instead. Put that container in the freezer and then periodically go in there with a whisk or a fork and swish it around. In a few hours you will have a lovely mango granita. For detailed instructions for making a granita, click here.
I think this dessert cost me $2 altogether and I have enough sorbet for two very large adult helpings. The only real work involved was peeling and slicing the mangoes and juicing the lime. The machines did everything else.
This is a cost effective, easy-to-make and healthy dessert that melts on your tongue. I hope you give it a try and let me know how it turns out!