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Refreshing Mango Sorbet


Many of my healthier desserts are extra-filling because they contain nuts, nut butters or flours, or coconut milk or cream. Not this one. I love that this dessert is so light and refreshing, the perfect palate cleanser for those times you just want that sweet, smooth, creamy something to hit the spot.   Yields 6 generous or 8 small portions


Prepare the Refreshing Mango Sorbet

1. Place mango cubes into the bowl of a food processor fitted with the S blade. Pulse to break up the pieces somewhat. Add lime juice and maple syrup, if using; blend on medium speed.
2. While the machine is running, slowly pour in the milk. Blend until completely smooth. (Be patient and don’t add any more liquid — it might not look like it’s getting there, but it will!)
3. Freeze in an airtight container. Thaw slightly before serving for a scoopable texture.
4. For an even creamier outcome (and more scoopable texture), do a double blend: Spread the sorbet in a 9×13-inch (23×33-centimeter) pan and freeze for one and 1/2 hours. Remove from freezer, cut into cubes, and blend again until creamy. Transfer to an airtight container and freeze.


Styling and Photography by Sara Goldstein