Mang-conut SorbetMay 20 2011 by
I entered my local Whole Foods today and what did I behold? A mountain of gold and I was sold. Ok, so I’m not a poet but there was a mountain of gold champagne mangoes. I’d been looking for some ideas for healthy eating on the road for our upcoming cross country trip to California and while you wouldn’t usually think ‘sorbet’ this recipe is made for traveling. So, whether it’s across the country or just to work, this sorbet is a ready to go treat.
- 4 mangos, peeled, pitted and cut into chunks
- 2 oranges, peeled and sectioned
- 1/2 cup lite coconut milk
- 2 tbsp orange blossom honey (or any raw honey)
- 1/2 vanilla bean, split and scraped (or 1 tsp vanilla extract)
- 4 resealable pint size freezer bags
- Place all of the ingredients (except the freezer bags) into a blender or food processor. Blend until smooth.
- Divide the mixture evenly into the 4 freezer bags.
- Lay on a flat surface in the freezer and every 10-15 minutes squeeze the bags to break up the chunks as they start to freeze.
- After about 2 hours or until the sorbet is mostly solid, squeeze into a serving bowl and serve.
Makes about 2 cups.
Serving size 1/2 cup.
Nutrients per serving: Calories: 232.5, Cal. from Fat: 24, Total Fat: 3g, Sat. Fat: 1.5g, Carbs: 55g, Fiber: 6g, Sugars: 48.5g, Protein: 2g, Sodium: 10.5mg, Chol: 0mg
These frozen treat bags are handy for an easy grab and go treat. You can pack them in your lunch for work or travel plus they work great in a smoothie. Add your favorite protein powder, wheat grass powder, or Amazing Grass Organic Green Super Food Powder for an easy power smoothie.
Leftovers need to be stored in the freezer until a few minutes before you are ready to serve.