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I love that every time I look at these sorbet photos, I lick my lips and have a strong desire to book it to the freezer and retrieve a scoop of this icy deliciousness. That's what food photos are meant to do, aren't they? Make you hungry; make you wish you were going to eat what's shown instead of what you have planned.
This sorbet is another product of the great Actimel delivery of last week. In fact, this is a celebratory post, because Actimel's new Mango and Passionfruit Yogurt is available for purchase today around the UK. Trust me, guys, you need this yogurt in your fridge. It's so versatile--handy for sipping straight for the carton, or whipping up into a tasty smoothie (try a Mango and Passonfruit Smoothie with Fresh Basil) or making into a sorbet like I've done.
Welcome spring and get geared up for summer with this super easy and healthy dessert. It's ready in just 15 minutes, plus freezing time.
For the sorbet
1 large ripe mango, diced
1 tbsp Truvia sweetener
3 cartons Actimel Mango & Passionfruit Yogurt
For the syrup
1 cup water
3 tbsps caster sugar
All right, let's blitz:
Begin by preparing the mango by dicing it.
Tumble the mango into the bottom of a blender as well as the sugar sweetener and yogurt.
Whizz until blended but be sure to leave some chunks of mango for texture.
Pour into a plastic container and allow to freeze. Should take at least an hour.
For the syrup, halve a passionfruit and scoop out the seeds. Set aside.
In a small saucepan, bring the water and sugar to the boil. Reduce the heat, add half of the seeds and allow to cook down until it begins to thicken.
Stir in the remaining seeds and allow to cool completely before decanting to a jar or bottle.
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