What do you do when you’re waiting on a Tropical Storm to pass you by? You make Mango Berry Sorbet, that’s what! It’s the whole make-lemons-into-lemonade analogy, right? It’s hot, humid and raining, so we need to manufacture a little bit of sunshine to brighten our day.
And it’s this. –>It’s mangos, and it’s macerated strawberries and it’s blueberries, lime juice and coconut water. That’s it! It’s bright and happy Mango Berry Sorbet for us today. Yay!
I gotta tell you, I couldn’t wait for this sorbet to hurry up and finish setting in the freezer.
- Recipe type: Dessert
- Cuisine: Amercian
- Serves: 4
INGREDIENTS
Equipment
- 2 bowls
- Blender/food processor
- Whisk
- Knife
- Freezer-proof container
- Plastic Wrap
- 3 medium-sized mangos, peeled and cut
- 1 cup of strawberries, sliced
- ¼ cup of sugar
- 1 lime, squeezed
- ¾ coconut water
- 1 tablespoon rum
INSTRUCTIONS
- Add the sliced strawberries and sugar to a bowl. Stir them gently until the sugar is completely dissolved. The result is this wonderful strawberry juice. Set it aside.
- Scoop out the mango with a measuring cup, or ice cream scoop or score it, then scoop it out.
- Add the mango to a food processor or blender and puree it until there are no visible large chunks. The texture should be very smooth.
- Puree the strawberries and set aside.
- Add the pureed mango into a bowl and whisk in the rum, coconut water and lime juice until it is one uniform texture and not separated.
- Add sorbet mixture to an ice cream machine and follow manufacturer’s instructions. During the last 10 minutes of churning add the strawberry slowly and then finally add about 10-15 blue berries.
- Once the sorbet is completed spoon into a freezer-safe container and freeze for one hour.
Tropical Storm Inspiration
What exactly is sorbet anyway? It’s a pureed, fruit-based frozen treat. The word is actually derived from the Arab word “sharab” which means alcohol. The alcohol lowers the freezing temperature of the sorbet which results in a softer texture so you can freeze it nicely without needing an ice cream machine. Cool beans! And what’s even more perfect about Sorbets is they contain no dairy ingredients so it’s a vegan dessert, baby!
At first taste it, it’s like you’re literally biting into a frozen mango- that fresh. You get a very subtle hint of lime, and the ribbons of pureed strawberry are just like heaven in your mouth. If you loved my Mango Banana Sorbet, you’re definitely going to love this Mango Berry Sorbet.
For dinner we had Tilapia with Lobster Ravioli, which was sorta heavy, so this Mango Berry Sorbet was the perfect palate cleanser and just in time for that sweet-tooth craving- which I always have.
I started out by prepping the fruit: Add the sliced strawberries and sugar to a bowl. Stir them gently until the sugar is completely dissolved. The result is this wonderful strawberry juice. Set it aside.
Scoop out the mango with a small measuring cup, or ice cream scoop. Or you can score it, then scoop it out.
Add the mango to a food processor or blender and puree it until there are no visible large chunks. The texture should be very smooth.
Puree the strawberries and set aside.
Add the pureed mango into a bowl and whisk in the rum, coconut water and lime juice until it is one uniform texture and not separated.
Add sorbet mixture to an ice cream machine and follow manufacturer’s instructions. During the last 10 minutes of churning, add the strawberry slowly and then finally add about 10-15 blue berries.
Once the sorbet is completed, spoon into a freezer-safe container and freeze for one hour.
Why You Will Love This
- It’s vegan
- It’s so refreshing
- It’s all-natural
- Will make you forget about tropical storms!
