Super Simple Mango Sorbet

This is a super easy dairy free frozen dessert perfect for a hot summers day, it's also low in fat!

Serves 8.

3 large, ripe mangoes

200g caster sugar

1 lime, juiced

200ml of water

Peel the mangoes with a vegetable peeler and cut as much of the flesh away from the stone as you can. Then put it in a food processor or blender.

Add the sugar, lime juice and 200ml water to the mango flesh.

Blend for a few minutes or until the mango is very smooth and the sugar has dissolved to check the mixture is fully blended rub a little of the mixture between your fingers, if it still feels gritty blend for a little longer. Pour into a container and put in the freezer for one to two hours.

Scrape the sorbet back into the blender (if the mixture is still very solid, leave at
room temperature for 5-10 minutes). Blend until you have a slushy mixture, then pour back into the tub and freeze for another hour to two hours.

Scrape the sorbet back into the blender, (if the mixture is still very solid, leave at
room temperature for 5-10 minutes), and blend until you have a slushy mixture. The mixture should be smoother than the last blend, pour the mixture back into the tub and freeze for two hours.

Enjoy a nice bowl of your freshly made sorbet.

The sorbet will keep in a covered container in the freezer for up to three months.