Mango sorbet recipe that is lightly cultured for a healthy, gut-balancing treat that is perfect on summer afternoons or as a naturally sweetened, low-sugar dessert.
Have you ever considered that dessert could actually be enhancing to gut health?
All that is needed is a homemade fruit butter that is lightly cultured to add probiotics and enzymes.
My favorite condiment transformed into a healthy sweet treat is fermented mango butter.
All you have to do is add two and a half cups of filtered water to a pint of fermented mango fruit butter and blend in a food processor until smooth.
If desired, you can dial up the natural sweetness by adding raw honey to the mixture before churning.
Pour the blended ingredients into your ice cream maker, churn for 25 minutes, and your delicious cultured sorbet is ready to enjoy!
This is the reliable ice cream maker I’ve used for 20 years. The only caveat with all the models I’ve vetted is that you must only use wooden utensils to scrape out your frozen treat!!
Fermented fruit sorbet is a healthy treat for children in the summer!
If you try this recipe and love it like our family does, try it with other fermented fruit butters as well!
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.
Ingredients
- 2 cups cultured mango butter preferably organic
- 2.5 cups filtered water
- 1/4 cup raw honey optional
Instructions
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Place cultured mango butter, filtered water, and optional raw honey in a food processor and blend until smooth.
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Pour mango butter/water blend into ice cream maker.
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Churn for 25 minutes (or follow instructions for your particular model).
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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.
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Enjoy some mango sorbet immediately and freeze the rest.
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