Here’s a recipe so easy you can memorize it, just combine cubes of frozen mango with maple syrup or agave and lemon juice and freeze. This frozen treat is a boon for those looking to get more use out of their blender.
Ingredients
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4 cups frozen mango chunks (16 ounces)
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3 tablespoons pure maple or agave syrup
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1 tablespoon fresh lemon juice
Directions
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Place frozen mango chunks in a food processor; let stand 5 minutes to thaw slightly. Add maple syrup, lemon juice, and 1 tablespoon water. Process, scraping down sides, until smooth and thick (if too thick, add up to 1 tablespoon additional water), about 2 minutes.
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Pack into a resealable container and freeze until firm, at least 1 hour and up to 1 month.
Cook’s Notes
Let the frozen sorbet stand at room temperature for 5 to 10 minutes. Warm an ice cream scoop under hot water and wipe dry to serve.
