Home-made mango ice cream
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
1
Empty frozen mangoes into a food processor and whiz it up.
2
Add honey, mint, lime juice and yogurt and whiz again.
3
When smooth, eat right away or store into the freezer for later.
GF, DF - use coconut yoghurt, LF - use lactose free yoghurt.
Ingredients
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
Directions
1
Empty frozen mangoes into a food processor and whiz it up.
2
Add honey, mint, lime juice and yogurt and whiz again.
3
When smooth, eat right away or store into the freezer for later.
GF, DF - use coconut yoghurt, LF - use lactose free yoghurt.
