Recipe of the week: Homemade mango sorbet


I love ice cream, but I recently learned the hard way that too much dairy is not always good for my body. However, I refuse to remove sweet treats from my consumption so I started looking for healthier alternatives and I came across a recipe for raspberry sorbet. It seemed easy enough, but I’m not too crazy about raspberries so I opted for my personal favorite — mango. The initial recipe I found called for water or sugar syrup to help blend the mangoes, but I decided to try out fresh orange juice for added flavor. I also tossed in some lemon juice to compliment the other fruit flavors and voila. I have a great new ice cream substitute.


1 cup frozen mango 2 fresh oranges

1/2 lemon *optional* crushed ice

Photo by Yvette Betancourt - Ship Life Editor / The Slate

Ship Life Editor Yvette Betancourt finds a new ice cream substitute to help with her healthy eating, creating a sorbet recipe with her favorite fruit. 


1. Place a cup of mango in blender and blend until mango is broken up.

2. Squeeze orange juice into blender [optional] toss the oranges into the mixture

3. Squeeze 1/2 lemon juice into the mixture

4. Eat right away or freeze until you’re ready to eat. 

Comments powered by Disqus

Please note All comments are eligible for publication in The Slate.