I had trouble deciding whether this was ice cream, sherbet, or sorbet, and after much deliberation, I went with sherbet. Call it what you want, but this is beyond easy to make, creamy, and completely good for you, with no added sugar, and full of vitamins, and minerals. It makes a really great treat for cooling off on those hot days. This also couldn’t be easier to make, and doesn’t involve an ice cream maker, only a blender. I like this recipe because you can easily have this for breakfast, lunch or dinner-love me a versatile frozen dessert. I even had the thought the other day that you could easily use this as a base for a smoothie-add some greens and you’ve got a really tasty green smoothie, just like that.
I also love that mangoes are in season right now, so they are a dime a dozen, even the organic kind. So stock up, and make a bunch of this to have on hand all summa long. I have to say-when I researched the health benefits of mangoes, I was blown away. I honestly had no idea what a little powerhouse these sweet fruits were! First off- mangoes provide a cooling sensation when eaten, perfect for summertime. Mangoes are also soothing to our digestive system, reducing acidity, and improving the overall function of our digestive system. Mangoes are rich in iron-making them amazing for pregnant women, as well as those suffering from anemia. Mangoes help slow the aging process, and if applied topically, can help heal acne (mango mask anyone?) Mangoes are known for cancer prevention as well, particularly gastrointestinal cancers, as they are so good for your digestive system. Basically what I am trying to say here is, eat the sherbet, and feel damn good knowing you are enjoying something delicious and sweet, and doing your body a good one as well! I just love whole foods, nature has it all figured out for us! Scroll down for this recipe!
Mango Lime Sherbet
- 3 whole, fresh, very ripe mangoes
- 1 15 ounce can full fat coconut milk
- 1 teaspoon vanilla bean powder
- Juice of 1 lime
- Zest from that 1 lime
Scoop all of the meat out of the mangoes, and add them to your blender, along with the whole can of coconut milk, the lime juice, vanilla bean powder, and lime zest. Blend on high for at least a minute, or until all of the ingredients are blended smooth. Take any bread pan, or brownie pan, (such as the one pictured) and pour the mixture into the pan. Smooth out with a spatula. Lay a piece of saran wrap on top, and put in the freezer. Allow to freeze overnight.
Remove from the freezer at least a half hour before eating. Using an ice cream scoop, dig into the sherbet (it will be hard to scoop if you don’t let it thaw slightly). Use within a week, or it might get ice crystals forming in it! Still tasty, just not as smooth of a texture. Enjoy as much and as often as you like!