Healthy Creamy Mango Sorbet Cups
Ingredients
- 2 large mangoes (200g)
- 1/4 cup coconut cream
- 1 tbsp maple syrup or agave
- a splash of fresh lemon juice
Preparation note
- To get coconut cream, refrigerate a can of full-fat coconut milk overnight and scoop out only the solid part that forms at the top.
Preparation
Slice the mango and freeze it for at least 6 hours or use store-bought frozen mango.
If using fresh mango, scoop out the flesh to form a cup with the skin and freeze the skin cup along with the mango flesh.
In a blender, add the frozen mango, coconut cream, maple syrup or agave, and lemon juice and blend until creamy and smooth.
Scoop the sorbet back into the frozen mango skin cups and serve.
Notes
This recipe makes 4 mango sorbet cups.
