Friday, April 13, 2018

Mango & Almond Milk Sherbert

by Angie Ouellette-Tower for photo DSCF9172_zpsplmk6jaz.jpg

Mango & Almond Milk Sherbert

This is an extremely easy recipe that does NOT require an ice cream machine - just a smoothie blender.

by Angie Ouellette-Tower for photo DSCF9170_zpsdhobrfxw.jpg

Printable Recipe

2 cups almond milk
2 cups frozen mango chunks (that have already been peeled, pitted and chopped)
1 teaspoon vanilla extract
up to 1/2 cup sugar (If you prefer a tart Sherbert then you may omit the sugar altogether)

In a large bowl stir the almond milk and sugar until the sugar has dissolved.  Pour the almond milk/sugar mixture, mangoes and vanilla into a blender that is capable of making smoothies.  Blend until smooth (follow the manufacturer's instructions on how to run the blender).  It should resemble the picture below and be very thick.

by Angie Ouellette-Tower for photo DSCF9171_zpsiophaxq5.jpg

Freeze, serve & ENJOY!
(NOTE: After this Sherbert has been fully frozen for a few days you will need to place it at room temperature for about 10 minutes before scooping - it is very dense but very delicious).

by Angie Ouellette-Tower for photo DSCF9174_zpst2qcmfvf.jpg
Other Ice Cream/Sherbert RECIPES on this blog
(click on each title to view entire post with recipe):


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  1. Hi Angie I can't wait to try this recipe! I will be subbing sugar for honey or coconut sugar or perhaps no sugar! I am featuring this post at TFT today. I hope you will come back over and link up with us again!

  2. Yum, that sound delicious! :)


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