According to Indian beliefs, mangos symbolise life (the national fruit of India) and are used in almost every sacred ritual.
Mangos are very low in saturated fat, cholesterol, and sodium. They are also an excellent source of dietary fiber and vitamin B6, as well as a good source of vitamin A and vitamin C. They are rich in minerals like potassium, magnesium, and copper, and they are one of the best sources of quercetin, beta-carotene, and astragalin. These powerful antioxidants have the power to neutralize free radicals throughout the body.
Preparation time:120 min
Cooking time: 5 min
Ingredients for 2 cups:
2 large mangoes, cut into cubes and frozen*
Fresh mint leaves or thai basil – I used a small handful, but I suggest a few taste tests to get the right amount
Coconut water or filtered water or coconut yogurt 250 ml
Add frozen mango and mint into a food processor. Once it is chopped (with mint), introduce the liquid. Process until mango bits stop moving around. Slowly add coconut water through the top of the processor until mixture moves easily. The sorbet should have the consistency of mashed potatoes. Scoop into a freezer-safe container and freeze until ready to serve. Decorate with a basil or a mint leave.
* First, cut the mangoes into cubes. Don’t dump all the mango chunks into a freezer bag before storing in the freezer, it will become a big block of mango…that’s no good. To get the mango to freeze without sticking to each other, lay the mango cubes in a single layer on a baking sheet, and place in freezer until mango is frozen, at least 2 hours. Then you can store the mango cubes in a freezer bag until you’re ready to make the sorbet recipe.