Mango Sorbet

Cooling and lush this sorbet is easy to make and couldn’t be more healthful. If you’ve got children around, enlist their help.

Makes 3 cups.

2 ripe mangos, about 1 ½ pounds
2 tablespoons honey or to taste
¼ cup apple or other fruit juice or water
1 tablespoon fresh lime juice
Fresh mint sprigs for garnish

With a sharp knife, cutting lengthwise alongside the pit and cutting as close to the pit as possible, slice the mango from the pit. The mango flesh should be in two large pieces. Scoop the flesh with a spoon from the mango sides. Cut as much flesh from the pit as you can.

Cube the flesh and place in the freezer for about 3 hours or until partially frozen. Place mango, honey and apple and lime juice in a blender or food processor. Pulse until coarsely pureed. Serve garnished with fresh mint.

May you be well nourished,

Rebecca Wood