Vegan Mango Sorbet
Mango sorbet has become my go-to creamy frozen dessert. Sorbets are naturally lactose-free and for those of us who dairy is not our friends means we can enjoy that feeling of eating a frozen dessert. On my journey to a plant-based lifestyle, my taste buds have evolved. Remember I was a dairy girl. Cheese and ice cream were food groups.
You can imagine how bummed I was when I realized that dairy and I were not compatible. And funny how when you can’t have a favorite food, you suddenly want it more. That was me with ice cream. I suddenly wanted ice cream. I needed to find a win-win for health, waistline, and frankly my wallet. That’s where mango sorbet comes into the picture.
Refreshingly Simple to Make
Mango sorbet is so simple and quick to make. And what I love about it is that it is ready to eat when you finish preparing it. So if you keep the ingredients handy, then when a craving, for me usually after eating a strongly favored meal, hits then you can whip it up in less than five minutes. Also means a great dessert for entertaining.
All it is: frozen mango chunks, coconut milk, lime juice, and maple syrup. Throw it in the food processor blending until smooth. That is it! I use frozen mangoes for two reasons. One, I can’t selected a good mango to save my life. And two, it save time and work.
Chocolate Nice Cream is Next
Chocolate ice cream is a favorite of mine so I’m going to try out making chocolate nice cream using frozen banana and oat milk. Fingers crossed since chocolate is so good. In the meantime, grab a spoon and dig in into the mango sorbet or if puddings are more your thing then try chai pudding!
- 2-3 cups frozen mango chunks
- 100 ml canned coconut milk
- 2 Tablespoons maple syrup
- Lime juice, 1/2 of lime
- Place all ingredients in food processor or blender and pulse until ingredients are smooth.
- Serve immediately or place in air-tight container in freezer.