Mango Sorbet with Pistachios
This dairy-free summer ice cream is so delicious that you will make it your go-to summer treat. Make it with fresh mango if available.
Prep Time: 15 minutes
Total Time: 15 minutes (+4 hours freezing time)
Serves: 8
Skill level: Beginner
Dairy-Free, Egg-Free
Ingredients:
- 3 cups frozen chopped mango
- 2 ripe bananas, sliced and frozen
- 1/2 cup Ripple Vanilla
- 1 tbsp honey
- 1 tsp fresh lime juice
- 1/4 cup chopped toasted pistachios (salted or unsalted)
Directions:
- In food processor, process mango, bananas, Ripple Vanilla, honey and lime juice until smooth.
- Transfer to 9- x 5-inch loaf pan lined with plastic wrap or parchment paper. Cover and freeze overnight.
- To serve, remove from freezer and let stand for 10 to 15 minutes. Scoop into bowls and sprinkle with pistachios.
TIPS
– Stir additional pistachios into sorbet after puréeing and before freezing if desired.
– For a spicy hot twist, add a generous pinch of cayenne pepper to the mixture.
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