Easy, sugar free and vegan

My Alphonso Mango fixation this Spring continues in the form of a delicious sorbet. Really, if you can get your hands on some decent mangos, it really is worth your while cutting a few into chunks and keeping them in the freezer. If you can’t get hold of fresh Alphonso mangos to freeze yourself, then pre-frozen mango chunks will work equally as well in this recipe. Just defrost a cup to add to the frozen.

This is a refreshing sorbet to put a spring in your step mid-week.

Mango sorbet
Prep time
Yield: 3-4 servings
  • 1 cup fresh mango chunks
  • 2 cups of frozen mango chunks
  1. Place the fresh mango chunks in the blender and whizz until smooth. Don’t overblend or the mango will go gloopy.
  2. Add the frozen mango and blend with the fresh mango until it forms a sorbet like consistency. If you are using a Vitamix, push the mixture down with the tamper. If you have a Blendtec, use the twister jar and if you have another type of blender, whizz the mixture and turn the machine off every 10 seconds or so, using spatula to scrape the mixture from the sides to combine the mixture when the machine is turned off.
  3. Don’t be tempted to over blend or you may end up with a semi frozen drink – although it still will be delicious.
  4. Serve at once.