Mango Honey Sorbet by Amanda of Baking Without A Box
PIN IT!I’m pumped to feature Amanda from Baking Without a Box for a few reasons. For one, she is the cutest little Southern woman I have ever “met.” She always says the sweetest things and knows how to make you feel good about yourself and like you belong. She was one of my first foodie friends and I’m so thankful for her kindness while I’m away prepping for this crazy wedding of mine!
Hi y’all. I’m Amanda from over at Baking Without A Box. I’m usually whipping up decadent treats from scratch or even baking with booze over at my site, but for Claire and Real Nutrition, I took a departure to bring you a fool-proof easy dessert that’s healthy and fast. I can’t even rightfully call it a full recipe, it’s so quick.
I was thrilled to be asked to be one of the guest posts for Claire while she’s on her honeymoon. She’s just the sweetest, and she reminds sweet tooths like me to indulge in moderation. Plus I always enjoy her wedding and fashion updates. So here’s a sweet, healthy dessert for Claire.
I actually stole and modified this concoction from one of my many fitness magazines years ago. My husband and I are runners. We live in Southern California now where the weather is always lovely, but I started running when we met in Louisiana. Beautiful culture and people and food, but lousy hot humid weather in the 100+ degree heat of summers. My favorite post-race treat has always been a popsicle. Hands-down. Leave the protein shake and banana for later. Bring on the icy goodness on a stick. So with spring having sprung and summer (bikini season) around the corner, here’s a fast and easy dessert for you to indulge while staying true to your body.
The easiest fruit sorbet ever is throwing your favorite fruit juice in an ice cream maker and following the manufacturer’s freezing instructions. Passion fruit sorbet. Best stuff ever. But what if you don’t have an ice cream maker? This is a blender sorbet.
Mango Honey Sorbet (makes enough for 2 servings)
- 2 cups frozen mango chunks
- 1/2 c water
- 2 T honey
- 1 T lime juice (you can use lemon if you like the tart contrast)
Throw all of the above ingredients in a blender and pulse away, scraping the frozen mango off the blades and down to the center as needed to keep the mixture actually chopping. Blend to desired consistency. That’s it. Seriously. In less than 10 minutes, you’ve got a sorbet to serve after a hard training or in case unexpected company shows up.
But wait, I said fool proof. What if your mixture turns out too chunky? Call it a fruit ice. Guests won’t know the difference. What if it’s a tiny bit too runny and starting into smoothie territory? Add more mango, then put it in the freezer through preparing dinner. You can’t mess this up. It’s like a wedding. 😉 Even if something doesn’t go according to plan, it’s still absolutely fun and delicious.
Best wishes to Claire and her honey for a long life of love and laughter. Thanks for having me y’all.
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