Ten-Minute Raw Mango Sorbet!

I may have mentioned this before, but some friends and I recently started up a little “vegan supper club,” where we take turns creating and hosting delicious vegan dinner parties.  At our second instalment this past Friday, we were treated to an amazing dessert of sugar free Mango Sorbet and Coconut Macaroons.  Naturally, we all demanded the recipe, and our awesome host obliged.

As is my usual want, I took the recipe for mango sorbet as a guideline, due to impatience and lack of required ingredients, and I came up with this easy little treat.  The original recipe called for thawing the mango, and refreezing for 30 minutes.  But when you’ve got already frozen mango and want sorbet in your mouth now, I figured – why wait?  This requires about 5 minutes of patience while the frozen mango does it’s thing in the food processor, and you’ll end up with more of a “soft-serve” texture, but it’s damn delicious, so there you go.  If you want to re-solidify things, just pop ‘er back in the freezer for 10-15 minutes.

This is super fast, super raw, fat-free, 100% crazy delicious.  What are you waiting for?  Make it.  Now.  I don’t care if it’s -10 outside.  I’m not asking you to eat it outside.

Mango Sorbet
(serves 1 glutton or 2 normal people I’m the glutton, it’s just fruit)

2 cups frozen mango
2 tbsp agave or maple syrup
1/4 lemon or lime, juiced

Combine all ingredients in food processor and allow to blend for at least five minutes, until smooth.  You might end up with one or two chunks of mango that just. won’t. blend.  Don’t sweat it, bro.  Consider it an extra treat.  You may also want to stop the processor a couple of times to scrape down the sides during the process.

Eat it up immediately, or place back in freezer 10-15 minutes to firm up more.  Feel free to double batch and keep the rest in the freezer for handy snacking at later dates.  If you do this, you’ll want to stir it around once or twice, every 15 minutes, when it first goes into the freezer, to keep it nice and smooth and less icy.

*Note: Just in case anyone is wondering, the agave/maple syrup is mildly optional – things taste less sweet, less intense when they’re cold and/or frozen, so the extra sweetness (+ citrus) just makes the mango flavour pop a little more than it would sans sweetener.  If you’re really concerned about sugar, you can totally leave it out with similarly delicious result, but you may want to cut back the lemon/lime a bit!

Apologies for crap photography.  Night time snacks don’t make for pretty blogging.

For comparison’s sake, the original dessert + delicious coconut macaroon, which I will surely be bastardizing soon enough (thanks Anna!):

5 thoughts on “Ten-Minute Raw Mango Sorbet!

  1. That macaroon looks amazing. Great flavor combo too. I love the addition of lime to the mango – I'll try this…soon. I'm a little too lame with the temperatures to try it now, especially seeing as how I always eat all my meals outside, in my underwear.

  2. frozen fruit + blender = amazing. I had never thought of using sweetener AND some citrus, though; what a great idea!

  3. This looks great! Do you think the pre-frozen, chopped mango from the big box stores could work, or do I need to scope out some Ataulfos?

  4. janet, I've just been using the pre-chopped, frozen grocery store mangoes lately and it works wonders! usually when I get my hands on actual fresh, ripe mangoes they don't last beyond being devoured as is!

  5. I’ve just made this – om nom nom. I used frozen mango from Tesco (for those in the UK) and just defrosted it slightly, put it in the food processor on the large blade, added some lemon juice and it came out “perfick”. I don’t personally think it needs sweetening- in fact, I use mango to sweeten my berry smoothies as it is.

Comments are closed.