Global · dessert, snack
No-Churn Mango Lime Sorbet
Video by SweetPotatoSoul on YouTube · Open on YouTube
- Vegan
- Gluten-free ingredients
- Nut-free
Contains: none of the common allergens in the listed ingredients. Check labels on stock, sauces and spice mixes.
Almost all fruit: about 80 g of mango a serve with only about 4 g of added sugar from the agave, and a good source of vitamin C (about a third of a day). Dairy-free and vegan.
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Ingredients 3
Method
Tap a time to watch that step in the video.
- Put the frozen mango in a food processor (or a strong blender) and blend until it looks like wet sand. 0:30
- Add the lime juice and agave, scrape down the sides and blend again, scraping down once or twice, until completely smooth and creamy with no chunks. 0:35
- Eat it straight away as a soft sorbet, or spoon it into a freezer-safe container with a lid and freeze for at least 1 hour (the cook freezes it about 4 hours) until scoopable. 2:09
- If it has been frozen overnight, leave it on the bench for a few minutes to soften, and dip the scoop in hot water before scooping. 4:14
Tip. Freeze your own over-ripe or stringy mangoes for this. The same method works with strawberries or pears; a splash of coconut milk or a few basil leaves are the cook's other ideas. Leave out the agave for no added sugar.
The method is a summary in our words — the video shows every step.
One portion, ½ cup (about 90 g), gives you 1 of 8
Where the energy comes from one serve
- Net carbs 91%
- Protein 4%
- Fat 5%
For comparison, low-carb eating usually gets under 26% of its energy from carbs, and ketogenic eating under 10%. Why this is here
Vitamins & minerals % of a day, one serve · tap for more
Vitamin C High36%
32 mg a serve, mostly from frozen mango chunks (94%). An antioxidant needed for collagen, immunity and iron absorption. Long cooking destroys some, so raw herbs, citrus and capsicum help.
Show the other 14
Folate9%
37 µg a serve, mostly from frozen mango chunks (95%). Needed to make DNA and new cells — especially important before and in early pregnancy. Legumes and leafy greens are rich sources.
Vitamin B67%
0.1 mg a serve, mostly from frozen mango chunks (88%). Helps turn food into energy and make brain messengers. Chickpeas, fish, poultry, potatoes and bananas are good sources.
Vitamin A5%
45 µg a serve, mostly from frozen mango chunks (99%). Keeps eyes, skin and the immune system healthy. Orange vegetables and dark greens give beta-carotene, which the body turns into vitamin A.
Vitamin E5%
0.8 mg a serve, mostly from frozen mango chunks (93%). An antioxidant that protects cell membranes. Nuts, seeds and plant oils such as olive oil are the main sources.
Vitamin K4%
4.7 µg a serve, mostly from frozen mango chunks (74%). Needed for blood clotting and bones. Leafy greens and herbs are very rich in it. If you take warfarin, keep your intake steady and talk to your doctor.
Potassium3%
140 mg a serve, mostly from frozen mango chunks (97%). Balances sodium to help control blood pressure and keeps muscles and nerves working. Beans, potatoes, leafy greens and fruit are rich sources.
Magnesium2%
8.6 mg a serve, mostly from frozen mango chunks (96%). Takes part in hundreds of reactions — energy, muscles, nerves, blood sugar and bones. Nuts, seeds, legumes and whole grains are good sources.
Omega-32%
0 g a serve, mostly from frozen mango chunks (100%). Omega-3 fats support the heart and brain. Oily fish give EPA and DHA; walnuts, flax, chia and canola give ALA, which the body converts only a little.
Calcium1%
9.7 mg a serve, mostly from frozen mango chunks (94%). Builds bones and teeth and helps muscles and nerves work. Dairy, calcium-set tofu, sardines with their bones and some greens supply it.
Iron1%
0.2 mg a serve, mostly from frozen mango chunks (95%). Carries oxygen in your blood. Iron from plants absorbs better with vitamin C in the same meal — lemon, tomato or capsicum.
Zinc1%
0.1 mg a serve, mostly from frozen mango chunks (95%). Needed for immunity, wound healing, taste and growth. Meat, seafood, legumes, seeds and whole grains supply it.
Selenium1%
0.6 µg a serve, mostly from frozen mango chunks (84%). Part of the body's antioxidant enzymes and needed for thyroid hormones. Seafood, eggs, meat and Brazil nuts are rich sources.
Vitamin D0%
0 µg a serve. Helps you absorb calcium for bones and supports muscles. Few foods have much — oily fish, eggs, UV-exposed mushrooms, fortified milks. Sunlight is the main source.
Vitamin B120%
0 µg a serve. Keeps nerves and blood cells healthy. Found almost only in animal foods and fortified foods (some plant milks, nutritional yeast), so vegans need a reliable source.
Estimated from the ingredient list with USDA FoodData Central values; % of a day uses the food-label daily values. How this works
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Recipe and video by SweetPotatoSoul; the method summary, nutrition estimate and diet notes are Notbroken’s. General information about food, not dietary advice.