In light of the intense heat, busy days, and oven repair that's been going on here, I come to you today with a quick, cold, no-cook/bake, super-simple frozen dessert. This mango-coconut sorbet takes just 3 ingredients and about 2 minutes to make from start to finish.
This reminds me of banana "ice cream" because it really is as simple as tossing a few ingredients into a blender and letting it whirl. I saw the recipe - if we can even call it that because it's so simple - on Ellie's Real Good Food on PBS this past weekend and thought I'd give it a try.
For 2 servings, start with about a cup and a half (8 oz.) of frozen mango chunks. Add 1/4 cup of light coconut milk and 2 tablespoons of honey. Then, blend until smooth. Add a bit more coconut milk, as needed, and taste to see if the sorbet is sweet enough for you. That's it!
Straight out of the blender, the sorbet is soft as shown directly above. It's totally ready (and very good) to eat immediately. If you prefer to firm it up a bit (as shown in the other photos), place the sorbet into a container, freeze it for 20-30 minutes, and then scoop and enjoy.
This mango sorbet, with a hint of coconut flavor, is light and refreshing. I love how it's not cloyingly sweet like many mango sorbets on the market. And since it takes only 3 ingredients and about 2 minutes, it's certainly worth making right now!
