Looking for a tropical, fruity treat to beat the heat on a carb-up day? No need to buy sugar-filled sorbets when you can make your own using frozen fruit as the base. Frozen mango works divinely, adding its own sweetness to, which you can supplement with a little honey if you like.
Vegan Carb-Up Mango Sorbet Recipe
Straight Mango Sorbet Ingredients:
- 2 cups frozen mango chunks
- 1 cup water
- Raw honey or pure maple syrup (Or use sugar-free honey substitute, to taste (optional if you prefer it sweeter)
Mango Pineapple Sorbet Ingredients:
- 1 cup frozen mango chunks
- 1 cup frozen pineapple chunks
- 1 cup water
- Raw honey or pure maple syrup (Or use sugar-free honey substitute, to taste (optional if you prefer it sweeter)
Creamy Mango Sorbet: - 2 cups frozen mango chunks - 1 cup unsweetened coconut milk beverage (Or any non-dairy milk.) - Raw honey or pure maple syrup (Or use sugar-free honey substitute, to taste (*optional if you prefer it sweeter)
Directions:
Add all the ingredients to a blender and blend until smooth, scraping the mixture down the sides with a spatula as needed.
Serve in bowls as is if the consistency is to your liking, mixture into a 8x8” glass or metal dish and freeze for 1 hour for a more solid consistency then scoop into bowls.
(*Tip: When using the blender, it’s best to use it in short bursts as the blades heat up and this could melt your sorbet. The smaller the fruit pieces the faster it will puree. Just keep an eye on it to make sure it doesn’t melt.)
Did you make this carb-up vegan mango recipe? If so, please let me know how it turned out in the comments. Or if you share pics of your creations on Instagram, please tag me so I can see them. Enjoy! :)
