Mango Sorbet

Fresh, light, and intensely fruity … who doesn’t love an icy cold sorbet on a hot summer’s day? It’s also surprisingly easy to make, and this version is chock full of vitamin C, beta-carotene, and dietary fibre. Not to mention, totally gluten and dairy free!

gluten free sorbetMake this even more kid-friendly by freezing the sorbet in muffin cups with popsicle sticks or in a fun popsicle mold. They’ll LOVE it!

What you’ll need:

3 – 4 cups of diced mangoes (or other fruit)

1/2 to 3/4 cups of sugar, depending on the sweetness of the fruit and your personal taste

1 cup hot water

2 tablespoons lemon juice

What you’ll do:

Add sugar to hot water and stir until dissolved.

Blend fruit and lemon juice in blender until smooth. Add sugar mixture and blend until combined.

Pour into lined cupcake pan or parchment lined 9 x 13 metal cake pan and place in freezer. Stir every twenty minutes until frozen.

If you are using a cupcake pan for popsicles, insert popsicle sticks when the sorbet is stiff enough to hold them upright. If you are using a popsicle mold, follow manufacturers directions.

Feel like something more decadent? Try gf and me”s homemade ice cream.

Photo Copyright (c) 123RF Stock Photos

3 thoughts on “Mango Sorbet

  1. Pingback: ice cream – a recipe good enough to scream for | gf and me

  2. Pingback: tropic-colada | gf and me

  3. Pingback: sinful chocolate mousse cake: the frozen version | gf and me

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s