Mango Sorbet is a luscious seasonal frozen dessert that can satisfy your craving in this horrible horrible scorching weather. Sorbets make an amazing alternative to Ice creams and perfect for anyone with lactose intolerance. And for all my friends with dietary restrictions, it just helps that this is VEGAN! Yaaaaaas! For the others, I promise you won’t miss your dairy! Really, you won’t – I promise! Before you get disheartened that this is one of those recipes that is going to need some fancy equipment like an ice cream maker or some kind of churning contraption, trust me you’re in FOR A TREAT because this is a no churn, no burn delight! In and out of of the blender in 2 minutes and then it goes right into your freezer!
I tried making this with just mango puree, sugar and lemon juice. Not bad really, BUT, the consistency wasn’t just there yet. I just didn’t like it because it tasted sort of like mango slush or really sweet frozen mango if you will. SO, i tried adding some coconut milk and OMG it just like you’re on a tropical island that you NEVER want to leave!
You guys. Can I please ask you to make this mango sorbet over the weekend? Or like, do it right now if you’re anywhere near mangoes?
Mango Sorbet | Vegan
Serves 2 | Prep time : 10 min | Cooking time : Overnight Freezing required
- 3 Cups Mango Puree
- 1/2 Cup Maple Syrup
- 1/2 Cup Coconut Milk
- 1 Tsp Vanilla Essence
- Juice of 1/2 a Lime
Place all the ingredients in a blender and blitz until well combined.
Transfer the mix to a metal tin or a plastic box and freeze them for at least 4 hours or overnight.
If the sorbet is really firm, let the sorbet sit outside for 15 minutes or so before you could scoop it into the bowls.
Scoop with an icecream scooper and serve immediately. Garnish with mint (I haven’t because I didn’t have it when I was making this haha, but you should!) and enjoy your Mango Sorbet.