Hey you guys!
This recipe is one of the many ways that I like to incorporate fruits into my diet as someone who always wants to have creativity in food. Fruits are a great way to keep hydrated as well. I will be sharing a new blog post about how I keep myself hydrated this week itself , so stay tuned for that. In the meantime , enjoy this recipe that contains my two favorite ingredients – Mangoes and coconut milk . Its cooling , its light for the body and filling as well. Scroll down for the full recipe. I hope you love it as much as we do!
PS – You can replace coconut milk with normal milk or add any other fruit in this if you like. Bananas make a great option too as they have a rich creamy flavor.
Mango Coconut Sorbet Makes 4-6 servings
You’ll need –
– 1/2 Cup Coconut Milk
– 3 Large Mangoes , peeled , chopped & frozen
– Half Tablespoon Cardamom Powder – 3 Drops Vanilla Extract (optional)
– Pinch of Cinnamon
– Half tablespoon honey (optional, you can add for more sweetness)
Directions – – Add all ingredients to a food processor and blend until smooth to create your sorbet. To make it a firm ice-cream consistency, place in the freezer for one to two hours before serving. Enjoy! This sorbet is ice cream soft-serve consistency. If you want it to be more firm like regular ice cream, place in the freezer for about 2 hours to harden before serving. I like it the way it is without freezing. Try to consume it quickly otherwise it will start melting and not have the same taste. I prefer to make a huge batch and store it in freezer in an airtight container to have it as an evening snack which is sugar-free and a perfect substitute for store-bought ice cream.
Who else is mad for mangoes like me?