[This is a contributed article by the Green Goddess of the Rose Garden. - Editor]
‘Tis the season for fresh, ripe fruits. This recipe is so simple to make, with only one ingredient, yet as delicious as any dairy- or soy- based frozen mango desserts. Get the mangoes while they are abundantly available and stock them in your freezer. Be sure to get case lots of mangoes, because you’ll want to eat this tasty treat everyday! This is an effortless way to add more fruits to your diet, as you can easily eat one cup of the sorbet, which equals 4 mangoes.
Mango Sorbet (Sorbetto or Sherbet – your choice of French, Italian, or English. The French term seems most popular these days.)
- makes approximately two 1/4 cup servings
Ingredients:
- 2 mangoes, cut into 1” – 2” chunks and frozen individually
Equipment:
- A Champion juicer, a blender, or food processor
- A sharp knife to cut through the fibrous mangoes
- Any container or pan big enough to freeze each mango piece individually. Cookie sheets or pizza pans work well for this purpose.
Put the frozen mango pieces through the Champion juicer or puree the mango in a blender or food processor. Serve immediately or freeze for 5-10 minutes to harden the sorbet. For best results, use ripe to over-ripe mangoes for maximum flavour and smoothness.
Variation: Use ripe to over-ripe bananas, blueberries, blackberries, pears, pineapples, raspberries, and strawberries.
[...] summer, I’ve been absolutely enjoying home-made fruit sorbet – a wonderfully tasty light cool dessert that is surprisingly easy to make (if you have a [...]