If you’re looking to enjoy something sweet without eating dairy or added sugar, you have to try this mango sherbet. It uses just three ingredients and you don’t even need an ice cream maker for the recipe. You’ll get a full serving of fruit with this dessert, plus healthy fats from the coconut milk. Here’s how to make this mango sherbet.
Ingredients:
- 2 large 20-ounce (550g) ripe mangoes
- 1 can (13.5 fluid ounce/400ml) coconut milk
- Juice and zest of 1/2 orange
Instructions:
- Trim the peel of the mangoes and cut them into 1-inch wide slices. Place them into the blender.
- Add the coconut milk, orange juice, and orange zest to the blender and blend until it’s smooth.
- Pour through a fine-mesh sieve into a freezer-safe baking dish or non-reactive metal baking dish and freeze until solid, about 5 hours.
- Let the frozen mixture stand at room temperature for 5-10 minutes.
- Break it up into chunks with a fork and add to the blender.
- Blend, stopping the blender once or twice to move the frozen chunks around with a rubber spatula or wooden spoon, until the mixture is smooth.
- Serve immediately or store in an airtight container for up to 2 months.
