Home-made mango ice cream

Yields6 Servings

Prep Time5 minsTotal Time5 mins

Mango sorbet is a perfect refreshing and light dessert. It's also one of my favourite weekend treats and is delicious served with fruit salad.

500 g frozen cubed mangoes (About 3 medium-sized mangoes. Cut, cubed, then frozen. Do this a day ahead)

1 tbsp honey

1 lime (juice only)

fresh mint (approx. 10 leaves)

250 g natural yoghurt

Empty frozen mangoes into a food processor and whiz it up.

Add honey, mint, lime juice and yogurt and whiz again.

When smooth, eat right away or store into the freezer for later.

GF, DF - use coconut yoghurt, LF - use lactose free yoghurt.

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