This is a recipe from My Tasty Cookbook that features many ideas for home cooking that you can mix and match to create your own personalised delicious flavourful recipe book. This cookbook features recipes that everyone will enjoy together and they’re also wonderfully easy to make too; such as this 3 ingredient mango sorbet recipe.
My Tasty Cookbook by Hacche features 300 recipes that can be mixed and matched between 22 chapters. You’ll enjoy seeing what this cookbook has to offer in the following recipe categories:
- Quick Eats
- 5 Items or Less
- Meal Prep
- Mug Meals
- One Pot Wonders
- Recipes for Kids
- Dinner Party
- And many more!
Now that I’ve shard a bit about this fabulous cookbook, I wanted to feature one of my favourite kid-friendly recipes to enjoy as a special treat on a hot day – this 3 ingredient mango sorbet recipe.
3 ingredient mango sorbet
- 4 mangoes, diced
- ¼ cup honey (170g)
- ½ cup water (120mL)
- Take your mangoes and cut them into 1/2 inches (1.3cm) cubes and place them on a baking sheet.
- Cover and freeze the cubed mangos on your baking sheet for 4 hours.
- Take your food processor and add the frozen mango cubes with honey and water.
- Mix until the ingredients are smooth.
- Remove your ingredients from the food processor and scoop into a loaf tin.
- Freeze the ingredients in the loaf tin for an hour.
- Serve and enjoy!
Amount Per Serving:Calories: 266Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 5mgCarbohydrates: 68gFiber: 5gSugar: 63gProtein: 3g
We hope you like this rather gorgeous and simple recipe from the book, we do have a few other lovely ideas for hotter weather on the site too.
If you aren’t happy with just a mango sorbet – what about trying some of these recipes too?
We do hope that you liked the ideas that we have here, as well as the simple 3 ingredient mango sorbet recipe that your kids will, I am sure, love. We’d really like to see you back on the site again soo, so why not sign up to our newsletter so you don’t miss out?
We send it every week, and you can subscribe to it daily if you want to do as well. It is, of course, entirely up to you how often you get the newsletter.
See you again soon, and in the meantime, happy making!
Note: We were given the recipe for this for free, but have not been paid to post this content.