Mango Sorbet

Mango sorbet recipe that is lightly cultured for a healthy, gut-balancing treat that is perfect on summer days or as a naturally sweetened, low-sugar dessert.

Course Dessert

Cuisine American

Keyword cultured, easy, fermented, healthy, low sugar, probiotic

Prep Time 10 minutes

Churn time 25 minutes

Total Time 35 minutes

Servings 8

Calories 194 kcal

Author Sarah Pope

Ingredients

2 cups cultured mango butter preferably organic
2.5 cups filtered water
1/4 cup raw honey optional

Instructions

Place cultured mango butter, filtered water, and optional raw honey in a food processor and blend until smooth.
Pour mango butter/water blend into ice cream maker.
Churn for 25 minutes (or follow instructions for your particular model).
Remove mango sorbet into container of choice. I use a medium-sized glass bowl with a tight-fitting lid rather than typical plastic ice cream tubs.
Enjoy some mango sorbet immediately and freeze the rest.

Nutrition Facts

Mango Sorbet

Amount Per Serving (0.5 cup)

Calories 194 Calories from Fat 18

% Daily Value*

Fat 2g3%

Carbohydrates 40g13%

Fiber 2g8%

Protein 4g8%

* Percent Daily Values are based on a 2000 calorie diet.