Super Simple Mango Sorbet

This is a super easy dairy free frozen dessert perfect for a hot summers day, it's also low in fat!

Serves 8.

Supplies

3 large, ripe mangoes

200g caster sugar

1 lime, juiced

200ml of water

Step 1: Removing the Flesh From the Mangoes

Peel the mangoes with a vegetable peeler and cut as much of the flesh away from the stone as you can. Then put it in a food processor or blender.

Step 2: Adding the Rest of the Ingredients

Add the sugar, lime juice and 200ml water to the mango flesh.

Step 3: First Blend

Blend for a few minutes or until the mango is very smooth and the sugar has dissolved to check the mixture is fully blended rub a little of the mixture between your fingers, if it still feels gritty blend for a little longer. Pour into a container and put in the freezer for one to two hours.

Step 4: Second Blend

Scrape the sorbet back into the blender (if the mixture is still very solid, leave at
room temperature for 5-10 minutes). Blend until you have a slushy mixture, then pour back into the tub and freeze for another hour to two hours.

Step 5: Final Blend

Scrape the sorbet back into the blender, (if the mixture is still very solid, leave at
room temperature for 5-10 minutes), and blend until you have a slushy mixture. The mixture should be smoother than the last blend, pour the mixture back into the tub and freeze for two hours.

Step 6: Done!

Enjoy a nice bowl of your freshly made sorbet.

Step 7: Storing Your Sorbet

The sorbet will keep in a covered container in the freezer for up to three months.