A guilt free dessert! All this recipe contains is the amazingness of mango and bursts of subtle strawberry sweet tartness! You can leave out the heavy cream to make it healthier; I use it because it smooths out the puree faster. I ALWAYS garnish this sorbet with freshly diced strawberries. I’ve eaten a gallon of this in one sitting…several times.

4 cups frozen mango

1 ½ cup strawberries

1 teaspoon vanilla

2-3 tablespoons heavy cream

Allow the frozen mango to dethaw for around 10-15 minutes before doing this recipe.

Put the mango, chopped strawberries, vanilla, and heavy cream into your food processor. Pulse until everything is thick and creamy – about 5 minutes.

You can eat it now if you wish (will be the consistency of soft ice cream), however I often freeze it for 15-20 minutes to firm it up a bit.

Use an ice cream scoop to portion out your desired amount. Serve and enjoy!

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