Something pretty devastating happened the week before making this recipe….my oven broke. If you are anything like myself, yes, this is quite depressing. How in the world am I supposed to bake without an oven? Even though I don’t eat sweet treats, being in the kitchen and experimenting with baked goods is extremely therapeutic for me. So, since I was without the option of an oven, I decided to take the opportunity and work on some sweet treats that didn’t require baking. While brownies are ALWAYS a good idea, sometimes heating up the kitchen on a hot summer day isn’t exactly ideal. Sorbet on the other hand, is perfect. Mango sorbet has been a favorite every since I was younger. I always loved eating it with vanilla ice cream, using my spoon to swirl the two together into a cold, creamy treat, and today’s recipe definitely brought me back to those summer nights as a child. To me, sorbet should be thick, creamy, rich in flavor, and equally delicious as ice cream. This recipe is just that, as it is full of mango flavor that leaves you happy and satisfied. For additional yumminess, I encourage you to eat it with sliced strawberries, as these add an extra pop of flavor that compliments the mango perfectly. So scoop up some of this cold sorbet and enjoy as it tantalizes your tastebuds!
Creamy Mango Sorbet
- 3-4 cups fresh mango, cut into chunks
- 1-2 cups water
- 1/2 cup coconut sugar
- 1 tsp vanilla
- Combine water and sugar in a sauce pot and heat until sugar has dissolved.
- Add sugar water, mango, and vanilla to a high speed blender or food processor and blend until smooth.
- Allow the mixture to fully chill in the fridge.
- Pour puree into an ice cream maker and churn until firm.
How much water you thin the mango out with is up to how you prefer your sorbet. (ex: less water makes a more dense, mango sorbet, more water makes it icier)
Psalm 119:14 “I have rejoiced in the way of Your testimonies, As much as in all riches.”