Summers are very conducive for cold drinks and desserts. Not having sorbet in a long while, I had the urge to try some. Normally I would buy a container of sorbet but the excess amount of sugar, calories, and artificial flavors it contains, it wasn’t worth it for me. Plus I have been trying my utmost hardest to cut back on sweets. I am also trying to detox while staying cool. I recently discovered that making your own sorbet is not too difficult to make. It doesn’t require an ice cream maker nor do you have to boil anything. All you need is your blender and some ice cubes. For this sorbet recipe, I used sabra fruit, mango, ripe bananas, avocado and orange juice. Sabra fruit are known as prickly pears derived from prickly pear cactus. Akin to passion fruit, they contain a lot of seeds inside which can be difficult to eat. If you don’t like sabra fruit for that reason, you can use pears or peaches. If you decide to use sabra or passion fruit, you can always strain the seeds. Likewise, if you don’t like mango, you can swap it for pineapple. Ripe bananas give the sorbet a creamy texture while avocado enriches the flavor. This creamy sabra fruit mango sorbet makes a perfect sugar-free dessert on a brutally hot summer day or evening. And its not that technical. Stay tuned for my frozen yogurt recipe.
For this recipe, you will need:
- 2 ripe mango peeled and cubed
- 3-4 sabra or passion fruit halved and flesh scooped out
- 1 large ripe banana
- 1 ripe avocado peeled and pitted
- 3-4 oranges juiced
- Handful of ice cubes
Place all ingredients in a blender and blend till smooth. Transfer to a container and freeze for a couple of hour. Remove from freezer 2 to 4 minutes before serving.