Healthy Mama - - Kids -

500g/1lbs chunks of frozen (or­ganic) mango

a hand­ful of dried mango (op­tional)

1-2 ta­ble­spoons of co­conut sugar (op­tional, see more de­tails below)

1 Place the frozen mango chunks and sugar into a high speed blender (I use the vi­ta­mix) and blend un­til smooth with an ice-cream-like con­sis­tency. Scoop out the blended mango and place into a freez­able con­tainer.

2 Mix in the dried mango pieces, dis­tribut­ing the pieces evenly. Place the con­tainer with the mango sor­bet into the freezer for about 20 min­utes as it may be too soft to serve af­ter com­ing out of the blender.

3 Af­ter 10-20 min­utes it should be just right. If it's still too soft, leave for an­other 15 min­utes or so. If it's too hard, let it stand on the counter for 5 min­utes un­til you can com­fort­able scoop out 3 scoops to use for this recipe, which you put into a tall glass, ready for the frothy co­conut milk.

IM­POR­TANT: Please note that this recipe will make more than you need to make just 1 float (i.e. you can eas­ily serve 5-6 peo­ple with this amount of sor­bet), but it's great to have some ex­tra and just make a large batch in 1 go.

Tip 1: Whether you use co­conut sugar or any other sugar re­ally de­pends on how sweet your fruit is to start off with. For the cherry sor­bet we make, we don't use any sugar as the frozen cher­ries are sweet enough. But in our case the mango wasn't.

Tip 2: I wouldn't call co­conut sugar healthy, but it's cer­tainly a bet­ter op­tion than reg­u­lar ta­ble sugar. For ex­am­ple, in con­trast to reg­u­lar sugar it con­tains some iron, zinc, cal­cium and potas­sium. But re­mem­ber, it's still sugar!

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