Maybe you saw the EWG’s shopping guide today? Well I was so excited to see that mangos and kiwi are still in the Clean Fifteen list….mostly because I bought a case of mangos last week at Costco. And I’m relieved that I don’t have to throw them away!
But it was a CASE of mangos.
There are only four people in the house.
And I can only make soaked oatmeal with mangos and honey so many times before there’s a revolt threatened.
So what’s this mom do?
Find other uses for the mango … add it to salsa, use it for smoothies, mix it in ice cream and freeze the rest for another day… like today. When I really wanted sorbet!
Palate cleansing, refreshing, cooling, deliciously fruity, probiotic and delightful sorbet.
That’s right. I said probiotic!
And it’s made with three ingredients.
INGREDIENTS:
- 3 cups frozen mango (or fruit of your choice. Peaches would be wonderful. Or watermelon. the Costco antioxidant blend of frozen berries. it’s really up to you.)
- 2 cups kombucha. (we make our own. I think if I were using storebought kombucha I would use GT’s gingerberry for this recipe. It’s spicy and sweet. And the most like what we make)
- 2 tablespoons honey or organic sugar.
DIRECTIONS:
Combine all three ingredients in a food processor and process until smooth. Taste it. Add more sweet if you need or want it.
If you have an ice cream maker, pour the mixture into the freezer bowl and let it run for about five minutes. Pour contents of bowl into freezer safe container (or serve immediately).
If you do NOT have an ice cream maker, pour contents into a non-reactive metal bowl and put in the freezer for about an hour to firm up. Take it out, put it in a blender and blend it for a few seconds. And then back into the freezer.
No matter if you use an ice cream maker or not, let the sorbet “thaw” for 10-15 minutes before diving in! (Talk about an easy way to get the health benefits of Kombucha … especially if you’re not a fan of Kombucha!)
Makes about 4 half cup servings.
