A cold dessert is the perfect antidote to the late-summer heat. Mangoes can satisfy your sweet tooth while packing in fiber and important nutrients such as vitamins A and C, which together boost immunity, improve heart health and reduce your risk for many chronic diseases. And switching from ice cream to sorbet is a great way to reduce saturated fat and cholesterol. This recipe skips the refined sugars found in most commercial sorbets, so you can feel good about every ingredient. Mango sorbet is also perfect for vegans, those with a dairy allergy or sensitivity, or those keeping a gluten-free diet. Best of all, this refreshing and healthful sorbet has a difficulty factor of zero. Frozen mango chunks are cheaper than fresh mangoes, plus they save time in that they have already been diced. With just three ingredients and a mini-food processor (or blender), anyone can enjoy a naturally sweetened version of sorbet.
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