Ever since Hannah made that chocolate banana soft-serve the other day, I have been racking my brain trying to think of equally creamy, delicious, homemade substitutes for ice cream. In desperate times I will treat myself to vegan, gluten-free treats from the store (soy whipped cream, or coconut milk ice cream oh my), but generally speaking I think it’s good to avoid most of the processed stuff. And then it hit me: FROZEN. MANGO. I buy that stuff by the bag and eat it plain, but it’s also a go-to for my smoothies!
Anyway, mango sorbet sounded magical, so I put some frozen mango in the food processor and let it blend for several minutes to get it down to a creamy consistency. The mango was wonderful by itself, but adding in a spoonful of raspberry chia seed jam added a little tangy sweetness. .
This was an easy, two-ingredient, fresh, fruity, “share-with-your-non-vegan-friends” HAPPY dessert. Do yourself a favor and make this asap.