Summer = hot weather and mango season! So here we are making frozen desserts in an attempt to cool down. Let me know how you’re going with cooling down because I’m not finding it too easy (say hello to AC rooms and fans blasted on me at all times).
Now back to this Vegan Mango Sorbet. It’s incredibly easy, although does require some time to make, only uses 4 ingredients and tastes just like summer should, tropical.
For those who have never made ice cream, sorbet or gelato before, don’t be nervous, it’s much easier than it may seem. Sorbet is in my opinion the easiest by far. I used an ice cream churner for this recipe, which makes it a lot easier but if you don’t own one, you can do it the manual way, which is written about in the recipe.
The mango in this Vegan Mango Sorbet lends its sweet tropical flavour plus adds a creamy texture to the mix. I used Natvia in replacement of cane sugar in this recipe and I was a bit hesitant with how it would work but the results were splendid!
This Vegan Mango Sorbet is very refreshing, summery, perfectly sweet and easy to make!
If you make this recipe (which you really should), please leave a comment and rate it down below and as I love seeing all of your creations, be sure to tag me, @__healthynhappy in your Instagram photos.
- - 1 cup (200mL) water
- - ½ cup (95g) Natvia
- - 520g fresh mango flesh, about 4 small mangoes
- - 2 tablespoons (30mL) lime juice
- Begin by adding the water and Natvia to a small saucepan over low heat. Stir until the sweetener has dissolved and then bring the mixture to the boil to cook for 1 minute. Remove from the heat and allow to chill in the fridge for a minimum of 3-4 hours, preferably overnight.
- Meanwhile, add the mango and lime juice to a blender and blend until smooth. Pour into a bowl and chill in the fridge until the sweetened water is cold.
- Mix the pureed mango with the chilled sweetened water and then pour into your ice cream maker and churn according to the manufacturer’s instructions for 30-40 minutes, or until smooth, creamy and looks similar to a soft serve.
- If you don’t own an ice cream machine, pour the mixture into a freezer safe plastic tub, cover and place in the freezer. Every ½ hour to an hour, give the sorbet a good stir so it freezes evenly and incorporates air. Continue this until a soft serve consistency is reached.