Homemade Mango Sorbet that's lower in sugar, made with whole foods, and simple to make. Enjoy with your favorite toppings for a healthy dessert!
2(10-ounce)bags frozen mango chunks(5 cups)
3tablespoonsfresh lemon juice
2tablespoonsvodka, or other high-proof alcohol
1teaspoonpure vanilla extract
Line an 8½ × 4½-inch loaf pan with parchment paper, leaving a 2-inch overhang on both long sides; place in freezer.
Pulse frozen mango in bowl of a food processor until minced, about 15 (1-second) pulses.
In a small liquid measuring cup, combine honey, lemon juice, vodka, and vanilla.
Add honey mixture to mango and process until completely smooth; 4 minutes.
Pour mango sorbet into chilled loaf pan, smooth top then fold parchment paper overhang over top of sorbet.
Freeze sorbet until nearly solid but still scoopable, 4–6 hours. Alternatively, freeze until solid then, when ready to serve, remove sorbet from freezer and let sit at room temperature for 10 minutes until scoopable.
Mango sorbet will last up to 2 months in the freezer.
Serving: 1/6 of recipeCalories: 123kcalCarbohydrates: 26gProtein: 1gSodium: 4mgFiber: 2gSugar: 24g