Try this super easy Mango Sorbet that requires only 5 ingredients and 5 minutes of prep. Good News is that – Its VEGAN, GLUTEN FREE AND DAIRY FREE too!
Prep Time5 mins
Resting time4 hrs
Total Time4 hrs 5 mins
Cuisine: American, British
Keyword: mango, mango sorbet, sorbet, vegan sorbet
Author: Sandhya Hariharan
- 3 Cups Mango Pulp
- 1/2 Cup Maple Syrup
- 1/2 Cup Coconut Milk
- 1 Tsp Vanilla Extract
- Juice of 1/2 a Lime
- Place all the ingredients in a blender and blitz until well combined.
- Transfer them to a Metal tin or a plastic box and freeze them for at least 4 hours or overnight.
- If the sorbet is really firm, let the sorbet sit outside for 15 minutes or so before you could scoop them into the bowls.
- Scoop them with an Icecream Scooper and serve immediately. Garnish with mint and enjoy your Mango Sorbet Guilt free.
You may make Mango Pulp with fresh mangoes. Place the Mango flesh in the blender and process until you have smooth mango pulp.
I have made this Mango Sorbet with store-bought Kesar Mango Pulp. They are easily available in the supermakets.
Calories: 182kcal | Carbohydrates: 37.3g | Protein: 1g | Fat: 3.9g | Saturated Fat: 3.2g | Sodium: 54mg | Potassium: 83mg | Fiber: 3.8g | Sugar: 32.3g | Calcium: 16mg | Iron: 1mg