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!
