- 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
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