sorbet, mango.

mangosorb2

The warm weather is finally here and there is absolutely nothing better after spending time in the bright hot sun than cooling off with some homemade sorbet or frozen yogurt.

My favourite frozen treat ever is not only dairy-free but also unbelievably easy to make. All you need is a food processor or a good blender and you’re all set. Thank you Mark Bittman for pointing me in this tasty direction.

I’ve made this sorbet, or a variation of it, more times than I can count.

Mango Sorbet

1 medium container plain soy yogurt (mine was 425 grams)
1 bag frozen mango (or your favourite – I used a 600 gram bag)

Add yogurt and frozen fruit to food processor and process just until smooth. Pause processor occasionally to scrape down the sides and make sure fruit is making contact with blades. Don’t over process or the sorbet will start to melt. The fruit is so sweet there’s no need for added sweeteners.

Transfer to glasses or bowls and serve immediately.

Enjoy the yumminess.

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10 thoughts on “sorbet, mango.

  1. Pingback: sweet tea ice cream, vegan. « Madcap Cupcake

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