No-Churn Mango Sorbet
Looking for a healthier dessert option that's also easy to prepare? Our recipe for No-Churn Mango Sorbet ticks both these boxes. Ready in only 15 mins, it will be gone in moments because it tastes so good!
Recipe Tip If you don't have a muddler, the end of a rolling pin or any utensil with a flat end works well. If you prefer a consistency more like a daiquiri you can blitz the mango, ice and mint briefly in a blender.
Ingredients
- 2 mangoes, flesh removed
- 1/2 cup non-sweetened natural yoghurt
- 2 teaspoons lime zest
- 1/2 teaspoons vanilla essence
- 2 mangoes, flesh removed
- 1/2 cup non-sweetened natural yoghurt
- 2 teaspoons lime zest
- 1/2 teaspoons vanilla essence
- Step 1 of 3Freeze the pulp from the mango for at least four hours or overnight.
- Step 2 of 3When ready to make the ice cream, place the frozen mango, yoghurt, lemon zest and vanilla into a kitchen blender. Blend until smooth.
- Step 3 of 3Either serve immediately or place into a container and freeze until ready to eat.
Method
- Step 1 of 3Freeze the pulp from the mango for at least four hours or overnight.
- Step 2 of 3When ready to make the ice cream, place the frozen mango, yoghurt, lemon zest and vanilla into a kitchen blender. Blend until smooth.
- Step 3 of 3Either serve immediately or place into a container and freeze until ready to eat.
Nutrition per serving
444 Kilojoules
Protein2 grams
Fat2 grams
Carbs21 grams
Sugars20 grams
Dietary and nutritional info supplied by NZ Nutrition Foundation
Method
- Step 1 of 3Freeze the pulp from the mango for at least four hours or overnight.
- Step 2 of 3When ready to make the ice cream, place the frozen mango, yoghurt, lemon zest and vanilla into a kitchen blender. Blend until smooth.
- Step 3 of 3Either serve immediately or place into a container and freeze until ready to eat.