This time of year there is nothing I love more than homemade fresh fruit sorbet without the added and unnecessary sugars, colours and flavours. When making homemade sorbet, including a banana and/or mango will give you a creamy ‘ice cream’ consistency without dairy, which is what we have done in this recipe. This mango coconut ice cream is gluten free, dairy free, vegetarian, vegan, raw, paleo… everyone will love it! The addition of coconut cream offers additional richness, but isn’t essential. You could also include a handful of raspberries for some tang.
Serves 4
+ dairy free
+ gluten free
+ vegetarian
+ vegan
+ refined sugar free
+ soy free
+ nut free
Ingredients
350g mango flesh, roughly chopped and frozen
1 banana, halved and frozen
100g coconut cream
Method
-
Place mango, banana and coconut cream in TM bowl, process for 1 minute, speed 9, assisting with spatula if necessary.
Serve immediately, or for firmer scoops transfer to a plastic container and freeze for a further hour.
Variation: For a more intense banana flavour, use more banana and less mango. For every extra banana added, reduce mango by 100g.
For more of my fresh and easy Thermomix recipes, check out my cookbook Thermo Cooker Fresh Favourites - you’ll love it!
