This mango-apricot sorbet is easy and delicious! It’s the perfect weeknight summer treat!
If you have an overabundance of apricots like I do, then this recipe is for you. A few weeks ago, our fridge was overflowing with apricots. They were going bad quickly, so I threw a few trayfuls of them into the oven to make caramelized apricots. Then, I thought what would happen if I froze these apricots and blended them with some mango? You know what happened? This recipe.
Besides apricots and mango, this sorbet includes coconut milk, maple syrup or honey, and vanilla. It’s a super-easy treat that you can make on a weeknight. Heck, you could even make it on a Wednesday (that’s today!) to reward yourself for getting over the hump.
I mentioned on Monday that I aspire to create healthy, easy recipes that make the Paleo lifestyle attainable for anyone. This recipe fits the bill perfectly! It doesn’t include any special ingredients *cough cough coffee flour, pistachios, or chia seeds*, and it’s
made in the blender
Not sold on it yet? I forgot to mention that it’s absolutely delicious.
If you’d like, you can re-freeze the sorbet after blending for a more scoop-able consistency. However, it will be fairly solid (think “nice-cream“) if you serve it straight out of the blender.
Roasting the apricots is optional, but I would still highly recommend it. As in this roasted strawberry ice cream, a brief hiatus in the oven caramelizes the fruit and deepens the flavors. Also, it rescues apricots on the brink of oblivion (AKA apricots that are about to grow mold).This mango-apricot sorbet is the perfect summer treat that just happens to be paleo & vegan! tell a friend
Serve this mango-apricot sorbet in cool glasses with a mint garnish . . . and splatter some on top of a cookie sheet for extra artsy photos! For my second time photographing ice cream, I was pleasantly surprised by how these photos turned out. Miraculously, I got a handful of shots before the sorbet melted completely.