Mangoes are one of my absolute favorite fruits. Whether just like that, as a mango spritzer or as ice cream. How good that there were frozen mangoes on offer this week. But as just mango ice cream is a bit boring, here’s a recipe for a delicious mango and peach sorbet.
Canned peaches always work for me, I know that’s debatable. But the combination is just perfect for this recipe. If you use a large tin of peaches, you can either make double the amount of mango peach sorbet or just snack on the rest (warm tinned peaches taste really good too ;).
If you need more containers for this, you can find them here*:
You can easily adapt the recipe to your preferences, for example by adding other fruits or adjusting the sweetness. If you want to try the recipe in summer, you can also use fresh fruit instead of tk and canned fruit.
If you don’t want to eat a whole portion at once, you can simply freeze the rest. Just make sure that the surface of the ice cream mixture in the container is even.
For me, mango peach sorbet tastes really fruity and refreshing. Perfect for spring to whet your appetite for summer.
That’s why the recipe for mango peach sorbet is perfect for you:
- it’s vegan
- you need little preparation time
- all you need are 2 ingredients
- it tastes wonderfully fruity and refreshing
If you still need the Ninja Creami** for this, you can also order it directly here:
Puree the canned peaches. Mix with the sugar.
Roughly chop the mango and place in the Ninja Creami** container. Top up with the mango puree.
Freeze for at least 12 hours.
Process in the Ninja Creami** using the sorbet mode to make creamy sorbet. If necessary, repeat with the respin mode until the desired consistency is achieved (I used the respin mode twice more for this ice cream).
Ingredients
Directions
Puree the canned peaches. Mix with the sugar.
Roughly chop the mango and place in the Ninja Creami** container. Top up with the mango puree.
Freeze for at least 12 hours.
Process in the Ninja Creami** using the sorbet mode to make creamy sorbet. If necessary, repeat with the respin mode until the desired consistency is achieved (I used the respin mode twice more for this ice cream).
Notes
Here you can find the cute moose spoons*:
If you’re looking for more ice cream recipes, take a look here.
Have you tried the recipe for mango peach sorbet? Then tag me on Instagram with @recipewonder. To make sure you don’t miss any new recipes, follow me on Pinterest and YouTube.
As always, have fun with this recipe and bon appétit!
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Links marked with * are affiliate links where I get a small commission if you buy the product through my link. The price remains the same for you and you support me and our shared passion for cooking.
