Red Mango Ice Cream Sherbet

red mango ice cream sherbet 01 Red Mango Ice Cream Sherbet

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This is among the healthiest ice creams you can eat, however it truly is a treat. Very rich, creamy, appetizing and yet light. The lime is type in the this recipe as it provides it a tangy kick and zest that’s so rejuvenating. I can’t emphasize the value in finding a high quality coconut butter more. It really does make or break the dishes.

There are really affordable coconut butters on the marketplace and they’ll work and get the job done, but a great deal of them will pale in comparison to the quality ones and possibly could even mess up one of your meals. Some of them just have really odd flavors and tastes that’ll come out highly in your meal. While the high quality ones are very light and creamy and just melt in your mouth like butter and have a very light nearly neutral taste. They don’t subdue your meals or make them taste like coconut, they just include the right fat, constancy and structure that you desire. My preferred brand is Coco De Creme (see sources). Whatever coconut butter you pick, make sure it’s an enjoyable odor.

Serves 2

For the Sherbet:

3 Cups Fresh Red Mangos

1 Cup Spring Water

1/4 Cup Coconut Butter

1/2 of a Vanilla Bean

1 TB Lime Juice

1 TB Lime Zest

1/2 Cup Agave or Maple

Pinch of Salt

red mango ice cream sherbet 02 Red Mango Ice Cream Sherbet

Blend the ingredients in a blender or food processor up until smooth and creamy. Transfer to your ice cream maker and proc- ess. If like me you don’t have an ice cream maker, pour into a freezer safe bowl and cover to place in the freezer. It will not end up as ideal as in an ice cream maker, but it still comes out great. Due to the coconut butter in this recipe, it melts a lot faster then most other ice creams or sherbets, as you can see in my image of it melting. It should not be a problem since it usually doesn’t last long as soon people get their first taste.