Mango Sorbet In Minutes

After our Saturday trip out of town, we were full of local meals and had absolutely no interest in more real food. Instead, I pulled out some frozen fruit, a little fruit juice, and milk and made a literally-in-minutes sorbet that rocked our world.

Added bonus: I learned how to use the "crush" setting on our blender to cream frozen fruit chunks. I was getting a little frustrated on the other settings, and then Danny showed me that trick. The result was a beautiful, smooth sorbet with a lovely consistency. 

Start with two cups of frozen mango chunks in the blender. Pour in a cup of milk to start, along with about a tablespoon of lime juice. Pulse the three ingredients on "crush" to pulverize the frozen, mix in the milk, and get the juice through the whole sorbet.

Then pick a pretty bowl to pour it into and garnish with a small piece of frozen mango. By the time you're done with the sorbet, the mango has softened enough to eat.

The cool part is that this works with just about any frozen fruit, so you can mix and match, change and combine however you want. You might invent a brand-new concoction - let me know if you do!

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