This week, I was overwhelmed by the variety of gorgeous fresh produce at the farmers’ market. I couldn’t resist a few mangos, fresh mint and a few bright green veggies.
Mango, a summer treat, is delicious in slices, but I took it to a whole new level with this frozen mango and honey sorbet. The sorbet consists almost primarily of mango, with very little vanilla extract. A few tablespoons of shredded coconut improve the consistency of this frozen treat.
4 mangoes, diced
½ cup honey (170 g)
4 extra mango slices for serving
½ cup water (120 mL)
1 tsp vanilla extract
Cut mangoes into small cubes and put on baking sheet.
Cover and freeze for a minimum of 4 hours.
In a food processor, add the frozen mango, water, and honey & vanilla extract.
Mix until the mixture is smooth.