Raw Vegan Recipe: Mango Sorbet
July 24, 2008
This is on my recipe page as well as on a post from a long time ago. It’s delicious and so refreshing on a hot summer day! I have a half bushel of mangos (Kent and Keitt) ordered from Robert is Here. I hope they make it here tomorrow. I’m completely out of the last batch of Mango Sorbet! It’s easy to make as long as you have an ice cream maker. I’ve intended to try freezing it in an ice tray and then blending but that round tuit is still elusive.
Mango Sorbet
4 cups cubed mango
The juice of one orange
Agave nectar to taste
A dash of sea salt
Equipment needed:
Blender or food processor
Ice cream maker
Active taste buds
Puree all the ingredients either in the food processor or blender.
This is the puree just put into the bowl of the ice cream maker.
Beginning to freeze.
Ready to scoop.
A frosty treat with a sprig of homegrown mint. The mint adds a refreshing flavor.
It keeps well in an airtight container in the freezer. Be sure to take it out 10 or 15 minutes before you plan to serve it. It will freeze hard but I have an OXO ice cream scoop with a straight edge that works well to shave it off. Enjoy!
Posted in Raw Vegan Recipes (Illustrated)
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September 25th, 2008 at 4:13 pm
added almond butter for creamy raw mango ice cream. about 1/2 c to 1 c. of almond butter to above recipe excpet i used water instead of OJ
September 25th, 2008 at 7:30 pm
I think I’ll stick with the sorbet but thanks for sharing the variation!
September 28th, 2008 at 12:57 pm
Tommie, you recipe sounds delish!
September 28th, 2008 at 1:18 pm
It is double-scrumptious!