This summer. Saaah hot. Like, crazy-you could cook an egg on the footpath-I’m not even kidding-sizzling.
While others may be taking off all their clothes (oh, hey Nelly). I’ve got a more delicious (and neighbour friendly) solution for beating the heat. 2 INGREDIENT SUGAR FREE MANGO SORBET. It’s sweet. Amazingly yum. And, oh so refreshing!
I mean, sorbet is just generally a brilliant invention. But, my 2-ingredient sugar free mango sorbet. It’s bloody, next level, brilliant. And here’s why:
- It’s so much better than ice-cream because there’s no added sugar. I mean, zip, zilch, none.
- If you’re gluten free, dairy free or vegan. YOU CAN EAT THIS!
- Celebrating Australia day? Add some chopped kiwi on top. Wallah! Super yum green and gold dessert.
- And talk about easy. 2 ingredients. Blender. Freezer. My friends. You are DONE!
And if you’re not a huge fan of mango. That’s okay. You can make my sugar free sorbet with any kind of frozen fruit. Think. Berries. Banana. Cherries. Pineapple. Seriously. There are no rules. Except. Make it YUM!
This stuff. Seriously. It’s the bomb. And you must make it before the summer is out. And when you do. Help a girl out. Leave a comment and let me know what delicious flavour combos you come up with. That way I’ll have a legit excuse to make more. Thank you in advance.Print
This easy 2-ingredient sugar free mango sorbet is deliciously sweet, amazingly yum and oh so refreshing. Seriously. Beating the heat has never tasted so YUM!
- 500g frozen mango
- 270g tin coconut milk
- Add the mango and coconut milk to a high-powered food processor and blend until the mixture is smooth.
- Transfer the mixture to a shallow baking dish (I used a 16cm dish) cover and freeze for at least 4 hours or until the sorbet is hard, but scoopable.
- Remove from the freezer and serve with fresh fruit. If the sorbet has frozen hard, leave it to defrost for 10-15 minutes before serving
- This stuff is deliciously sweet. But, if you have a super sweet tooth in the house, add a couple of tablespoons of honey or rice malt syrup.
- The mixture should be like a super thick thick shake, when you pour it into the dish. If you’re using a super high-speed blender like a Vitamix and over mix, just leave the sorbet in the freezer for a little longer.
- Blender doesn’t have much grunt? Try defrosting your mango for 5 to 10 minutes before whizzing it.
P.S – No we’ve got your summer snack sorted let’s get dinner sorted too? Grab your FREE quick and easy weeknight dinner plan right here.