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Parve
Easy
6 Servings
Allergens 
No Allergens specified
30 Minutes
Diets
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
4 cups frozen mango cubes, thawed for 10 minutes
juice of 1/2 lime
1–3 tablespoons Gefen Maple Syrup (optional)
1/2 cup coconut milk or Gefen Almond Milk or water (milk produces a slightly creamier outcome)
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.
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!)
Freeze in an airtight container. Thaw slightly before serving for a scoopable texture.
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
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can i use soya milk instead of almond milk?
yes!
Can I make this with fresh mango?
The only way for it to become sorbet is if the mango is frozen. You can take fresh mango and freeze it.
hi just wondering is this possible to do with frozen strawberries??
Yes!