No-churn mango sherbet (sorbet, frozen yogurt, or ice cream!)
Sorbets
Nothing could be easier (and so much fun to play with) than food processor (aka no-churn) mango sherbet. With simple ingredient swaps you can make a vegan sorbet, frozen yogurt, or a rich mellow ice cream. If you keep a bag of pre-prepared mango chunks in the freezer, you’ll be all set to go. Mango sherbet is ultra refreshing spooned out of a dish—but don't forget to turn it into popsicles or float scoops in a glasses of prosecco like tropical bellinis. Sherbet or ice cream also makes luscious sandwiches pressed between <a href="https://food52.com/blog/14253-ginger-cookies-you-can-make-your-own">ginger cookies</a> or <a href="https://food52.com/recipes/16667-alice-medrich-s-new-classic-coconut-macaroons">coconut cookies</a>. <br /> <br />Making sherbet (etc) in a food processor means you can taste and correct the flavors and sweetness as you go without having to second guess what it will taste like after it's frozen—because the mixture is already mostly frozen in the processor. Mangoes, like bananas, have loads of soft fiber, which makes for ultra-smooth frozen treats without the need for fat or large quantities of sugar.
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