How to make Mango Sorbet without an Ice Cream maker?
Use frozen mango and a blender! If you’ve ever made a mango smoothie, you know how magically creamy frozen mango gets when blended. The same idea applies here, but with a food processor, you don’t need as much liquid, so the sorbet stays especially thick and creamy.
- 1/4 cup -1/2 cup of Plant-Based Milk (Almond, Coconut, Oat Milk)
- 2-3 cups of frozen Mango
- 1 scoop Fiber G
Place all ingredients into a blender and blend until smooth.Serve immediately or transfer to a freezer-safe container and freeze for several hours to harden. Remove from the freezer and let it sit about 15-20 minutes to soften before serving.
Optional: You can top off your mango sorbet with your favorite add ons, including nuts and seeds, coconut flakes, frozen fruit, granola or serve with your favorite dessert dishes. The options are endless.
We hope you enjoyed this super simple mango sorbet and give it a try. For more recipes, visit our blog and subscribe to our newsletter to never miss another recipe or article on gut health.
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