I looked in my fridge this morning and saw that I had four mangoes that needed to be eaten. I racked my brain on what I could use them for and thought of a cool, refreshing mango sorbet. This recipe is dairy free and egg free and very easy to make. I had my ice cream cylinder already in the freezer for times like these when I want to be spontaneous and make sorbet or ice cream. This sorbet is perfect on a sunny day and very refreshing.
1 can of thick coconut milk or if its turned to cream
1/4 cup of honey
2 mangoes
Spoon out the mangoes around the large seed and put into a blender. Add the coconut cream and honey and blend on low on smoothie setting. Pour into your ice cream maker (mine is the cylinder you place in the freezer prior to making recipe). Follow the ice cream maker directions and serve wants it has frozen. Enjoy
1 can of thick coconut milk or if its turned to cream
1/4 cup of honey
2 mangoes
Spoon out the mangoes around the large seed and put into a blender. Add the coconut cream and honey and blend on low on smoothie setting. Pour into your ice cream maker (mine is the cylinder you place in the freezer prior to making recipe). Follow the ice cream maker directions and serve wants it has frozen. Enjoy