A great treat that would have been great for hot summer days. Just enough spice to be a little tangy and keep the palate interesting; not too sweet but just enough to take down the tartness of the mango a little for my taste.
Makes: 3 Cups
55 cal per 1/2 cup serving
Ingredients:
2 mangos (450g)
1/2 cup splenda or white sugar
1 cup unsweetened almond milk
1 tsp ground ginger
1/8 tsp ground cumin
Directions:
- Peel and remove core from 2 mangos. I left some pieces of the peel behind because I like the red and greed speckles in the sorbet. Chop into approximately 1" pieces.
- Place all ingredients in blender or mix with immersion blender until smooth
- Pour into freezer safe container and place in freezer.
- Remove from freezer and mix every 30 minutes until firm
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