Mango Sorbet

A simple and refreshing, tasty frozen dessert!

Sorbet is dairy-free, while a sherbet includes cream.

Equipment: A food processor, food mill, or blender.

Note: If using a blender, thaw the frozen mango chunks, blend them with the other ingredients, then freeze in a container. Thaw enough to use an ice cream scoop to serve.

Servings: 8

Ingredients:

4 cups frozen organic mango chunks (22 oz. by weight)
1/4 cup real maple syrup or to taste. (For low sugar, use monk fruit or allulose to sweeten to taste) For Whole30, use a banana.
1-2 Tbsp fresh lime, lemon, or Meyer lemon juice
Pinch sea salt

Serving Option: Reddi-Wip Non-Dairy Coconut Milk Whipped Topping.

Garnish with a sprig of mint.

Note: You can use any frozen fruit you like in place of the mangoes to make a sorbet.

Directions:

Place frozen mango in a food processor and pulse until it reaches tiny shreds.
Scrape down the sides and add the maple syrup, lime juice, and a pinch of sea salt.
Mix again until the food processor runs smoothly, scraping down the sides as needed.
Once very few mango pieces are visible, leave the processor on for at least 1 minute more to achieve the creamiest consistency.
Check the sweetness to taste and serve immediately!
For a firmer consistency, freeze for 20 minutes, then allow to thaw for 5-10 minutes before serving to achieve a scoopable texture.

Note: Keep in the freezer for up to 2 weeks.

Enjoy!