Sugar-Free Vegan Mango Sorbet

Instead of using sugars, we suggest you do as we did, and use very ripe mangoes. Ripe mango is very sweet, and because mangoes have a good glycemic index, its sugars are not harmful.

If you are not ready to make the jump to sugar-free recipes, then fear not. We will suggest some healthier alternatives to white refined sugars that you can use in this vegan mango sorbet.

• Erythritol

• Stevia

• Maple

• Dates

Erythritol is our favourite zero-sugars sweetener. We use it all the time in our sugar-free recipes, because it's almost as sweet as sugar (70% as sweet) but comes with virtually 0 carbs. How is it possible, you ask? In non-scientific terms, your taste buds feel its sweetness, yet your body is not fully capable of metabolising it, so it just gets discarded.

Stevia is another option to erythritol. The main difference is that while erythritol is 70% as sweet as white sugars, stevia extract is 200 times sweeter, so you have to use way less.

Maple is another favourite of ours. We love honey as well, but use maple whenever we want to keep our recipes vegan.

Dates are the kings in our gluten-free and sugar-free bakes. We love dates! If you don't mind giving your mango sorbet a brownish colour, then give dates a try. Just blitz them in with the frozen mango.

Mango is a delicate fruit that excels both on its own or when paired with others. Below we will suggest a few ingredients you can add to this sorbet.

If you crave tropical flavours, then use passion fruit or pineapple.

For a creamier texture, add in bananas.

To add some proteins and crunch to the sorbet, try sprinkling in chopped nuts like pistachio or cashew nuts.

If you want the mango to triumph over the other flavours, use the extra ingredients in smaller quantity. For example, if you are using 100 g of mango, you could use 50 grams of pineapple, or banana, and 30 grams of passion fruit.

Sorbets, in theory, should be vegan, as their dairy counterparts are known as sherbets.

But not everyone cares to make this distinction, as "sherbet" is not as well known to customers as "sorbet". Therefore, some brands or shop may add non-vegan ingredients to their sorbet offerings, like dairy products or honey.

Our mango sorbet recipe above is 100% vegan, so you can just roll with it with an absolute peace of mind.

If you can eat mango and lime juice, you can eat our mango sorbet. Those are literally the only two ingredients we used.

The good news for people on extremely low sugar diets, like who suffers from diabetes, is that mango is a low GI food. The Glycemic Index of mango is between 50 and 60, and the Glycemic load is 9, making this fruit an excellent choice for diabetics, if not eaten excessively.

Basically, unless you eat an entire tub of sorbet, you can enjoy our recipe whether you are on a weight-loss diet, or have to keep your blood sugar levels in check.