Sweet and cooling Mango 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.

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How to make mango sorbet

This recipe is very easy. Just make sure to cut up the mango into fairly small ( 2-3 inch) pieces if your using fresh. You can also use frozen. Place mango with the agave nectar in a food processor and blend until smooth, pushing mango pieces down as you go. Spoon into a freezer safe container and let harden until firm but still scoopable.

To serve, scoop the frozen mango into individual serving bowls. You may have to leave the sobet out for up to 30 minutes before serving to soften. Garnish with fresh fruit such as strawberries, and mint. Serve when sorbet is soft enough to spoon but still frozen and firm.

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The perfect ending to a meal

Ending a summer meal with tart, cool and refreshing mango sorbet is perfect. It is not too filling and is light, yet sweet and substantial enough to satisy any sweet tooth.

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!

More Summer Fruit Desserts

Fruit is fresher and tastes better in the summer. Whether you’ll be shopping at a farmer’s market or your local supermarket, be sure to try these vegan summer desserts featuring seasonal fruit.

Grilled Plums with Ginger and Cream

Vegan French Fruit Tart

Strawberry Spoon Cake

Blackberry Almond Bread Pudding

A whole foods vegan diet is healthy, kind to animals, and kind to the planet. It is also delicious and affordable. If you like this recipe, please share! ~Una

Mango Sorbet

Course: Dessert

Cuisine: frozen desserts, Healthy cuisine, summer

Keyword: frozen desserts, mango

Prep Time: 15 minutes minutes

Total Time: 15 minutes minutes

Servings: 4 Servings

Author: Una Rose

Print Recipe

Ingredients

• 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

Instructions

• 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.