Sweet and cooling Mango Ice Sorbet is a healthy dessert option that is a bright and delicious and always a treat!
For me, the hardest part of being a vegan is not being able to enjoy going out for dinner with family or friends who aren’t vegan. I have spend far too many miserable restaurant dinners with my family eating the only vegan option available- salad or vegetables, while trying to be happy for everyone else eating and enjoying their non vegan meals. And no desserts!
This is, fortunately, changing. Last week when I went to visit with my family, we went for dinner at a nice fine dining restaurant that features a typical fine dining menu of prime rib, steak and fish. The last time I was there and tried to order a vegan meal, all they could come up with was some steamed carrots. They were actually very delicious carrots, but it was not exactly a satisfying dining experience. This time, however, not only did they now have vegan options, they even had an entire, small vegan menu! And a vegan dessert, which was really delicious.
The dessert was mango ice and it was just amazing. Creamy and sweet and so refreshing. I loved it so much I decided to try making it at home. Its very easy and it turned out very well, and will become my newest go to summer dessert for solo or company dinners.
How to make mango ice sorbet
This recipe is very easy. Just make sure to cut up the mango into fairly small ( 2-3 inch) pieces. Blend until smooth, pushing mango pieces down as you go. Serving the ice sorbet with berries or mint as garnish is a nice idea and adds color.
As for vegan options in restaurants, I hope this trend of non vegan restaurants offering them continues and grows. There are many families with vegan members and its really too unfair if they cannot feel comfortable and enjoy family outings as well. Vegan dining is fine and kind dining and I think there should be alot more of it! Enjoy!
Mango Ice Sorbet
- 4 mangoes, about 3 cups cut into 2 inch pieces
- 1 tablespoon agave nectar
- Fresh or frozen berries for garnish
- Mint leaves torn, for garnish
- Peel the mangos and into small pieces.
- Freeze for 24 hours or until completely frozen.
- Place frozen mangoes and agave into a food processor or blender.
- Process until smooth and creamy, pushing down mango mixture with a large spoon.
- Spoon into small bowl or glass and garnish with fruit or mint leaves.
- Serve immediately.