We all love sweet treats – but sometimes they can cause issues with our digestive systems and bodies when they are full of added ingredients. Some ice creams and sorbets even have Carrageenan – a known carcinogen! So while we all love indulging, it’s always a win-win situation when we can indulge while still being conscious of what we are putting into our bodies.
When you can make this mango sorbet with just 5 ingredients, you won’t have to worry about any added ingredients. This recipe is one that takes less than 20 minutes to prep, and once you set it in the freezer, you don’t have to worry about it! It will harden in about 6 hours – then the real fun begins. Top with crushed pistachios to add a little crunch, or simply enjoy this tropical treat by itself.
Our favorite (and probably newest obsession) about this recipe is the substitution of regular sweetened condensed milk for sweetened coconut condensed milk. This is an extremely convenient vegan option when recipes call for sweetened condensed milk. Especially if you love the taste of coconut! Using sweetened coconut condensed milk truly transforms an ordinary sorbet recipe into a delightfully island-inspired treat to be shared with others – or not 😉
1 lb mango, diced (3 medium sized mangoes)
7 oz. sweetened coconut condensed milk
1/4 tsp. lemon juice
1/4 tsp. vanilla extract
Small pinch of salt
- Place all ingredients into a food processor or high powered blender. Blend until smooth.
- Place in glass dish (we use a bread pan). Smooth the top and place in freezer.
- Let harden for approximately 6 hours. Cover if serving later or DIG IN!
Recipe via Balanced Beet