The two fruits of summer: mango and raspberry, in a fruity cocktail that can only mean one thing: deliciousness. These two fruits are my new favourite match-made-in-heaven. The sweet mango balances out the tart raspberry, resulting in a party in your mouth. Plus, you only need two ingredients (can you guess what they are?) and no added sugar, which is always a tick in my book. And, it is easy.
P.S. the cookies in the photos are vegan gingerbread cookies, recipe fromMinimalist Baker.
Approx. 5 minutes, up to 2 hours freezing time (depending if you use fresh or frozen fruit). Serves 1.
You will need:
2 peeled mangoes (approx. 1 cup of mango flesh)*
1 cup frozen raspberries
1. Combine all ingredients in a food processor until combined.
2. Serve immediately, or place in the freezer, checking every 30 minutes for it to harden up like a true sorbet.
*I like my mango to be fresh, as the juiciness of it allows it to combine in the food processor more easily with the raspberries. Kapeesh?
