Yield: Four 1-cup servings
My husband is running a marathon in 3 weeks, so I am not baking this month. It’s a challenge (for me!), especially when we both still crave a treat every now and again. This Mango Sorbet helps. I like it just like this, but if you need a little sweetener, you could always add a splash of apple juice or honey. To make the texture more creamy, add a frozen banana to the mix. It reminds me of this Golden Door Blueberry Lime Ice, which I fondly recall making during my apprenticeship there.
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- 4 cups frozen mango chunks
- juice from 1 fresh lime
Add the frozen mango and lime juice to the bowl of a food processor. If you are adding apple juice, honey or a frozen banana, do it now. Process until the chunks of mango are fully broken up. With the processor running, add warm water one tablespoon at a time, until the mixture is smooth. Serve immediately or transfer mango mixture to the freezer. Delicious!