Honey Mango Sorbet - No Churn
Easy honey mango sorbet recipe using just 4 ingredients, no ice cream machine needed
Equipment
- 1 blender/food processor or jug and hand blender
- 1 8 inch cake tin or a loaf tin
Ingredients
- 400 grams chopped ripe mango fresh or frozen
- 40 grams honey
- 100 grams water
- 20 grams lime juice
- 1 zest of lime
Instructions
- Add all the ingredients to a blender, food processor or jug, if using a hand blender. Blend everything together until completely smooth.
- Pour into a 8 inch round cake tin, a loaf tin or any container of your choice.
- Freeze for 3-4 hours until solid.
Optional
- To make a scoopable sorbet, remove the sorbet from the freezer and allow to thaw for 10-20 minutes. Cut the sorbet into chunks and place into a food processor. Blend well until the sorbet becomes smooth.
- Transfer back into the container and freeze for another 30-60 minutes before serving.
Notes
The calorie information is an estimate provided as a courtesy based off the website https://caloriecontrol.org/healthy-weight-tool-kit/food-calorie-calculator/. It will differ depending on the specific brands and ingredients that you use.