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

Directions

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.

Credits

Styling and Photography by Sara Goldstein

Recipe tags

Frozen desserts Full and free Full n free Fullnfree Kosher for passover Living full 'n free Living full and free Mango Pesach Refreshing Rorie weisberg Sorbet