The days are getting longer, the weather warmer and I sense beach days in the near future. Know what that means? Yep. Summer's nearly here.
Australia's summers are long, hot and dry (Captain Obvious, you tell me, all normal summers are like that aren't they?) and that means a constant supply of icecreams is an absolute necessity.
This mango sorbet will please the fussiest of icecream eaters. One of my trusty Taste Testers (who, admittedly, doesn't appreciate healthy the way I do and avoids it when possible) gave this sorbet the big thumbs up. It's sugar free, has only has 3 ingredients (yes... three) and takes approximately 1.34 minutes to make.
2 1/2 cups frozen mango pieces
3 tbsp yoghurt
drizzle of honey, according to taste
Using a food processor, blend the mango pieces until just smooth, about 30 seconds. Add the yoghurt and a drizzle of honey and blend. Best eaten straight away. The sorbet lasts well in the freezer too, just let it sit at room temperature for 5 minutes to soften slightly before eating.