Made with just frozen mangoes, this sorbet recipe is a quick and easy way to prepare homemade ice cream without a machine.
It's vegan and sugar-free, with just 90 kcal per cup.
Although very sweet, ripe mangoes have a low glycemic load.
Freeze diced mangoes for 6 hours or overnight.
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Use a powerful food processor to blitz the frozen fruit into a sorbet along with lime juice.
Enjoy the mango ice cream right away in serving cups or cones.