Raw & Vegan Mango Sorbet in Under 2 Minutes

Since I’m still getting used to the raw/living foods way of eating, I do find myself occasionally yearning for old favorites. In the 112 degree heat (dry heat, I know, but at that point, dry doesn’t help!) of Las Vegas, there is nothing to be done to get me to avoid visions of frozen treats. My very satisfying – and practically immediate – remedy came in the form of this mango sorbet.

I know that it’s a little late in the season to recommend a frozen treat, but a few shivers will be easily overlooked when you try this.

Now, try to remember this list of ingredients for a single (generous) serving:

• a cup of frozen mango chunks (I get mine at my second home, Trader Joe’s)
• 2 Tablespoons agave nectar
• sprinkle of Stevia (to cut down on sugar content but not too much or it will get bitter)
• half a cup of ice cubes (can hardly be called an ingredient!)

As you know, Stevia is very concentrated, so use the recommend dose for one serving or less to start. I add stevia to the agave nectar to cut down on the sugar content because I like my mango sorbet to be sweet, but you may forgo this altogether.

To prepare:

Throw everything in your blender. I was lucky enough to recently get my-long-lusted-over Vita Mix, so it’s a cinch, but if you know that your blender can crush icy things, it should work just as well.

Start on the very lowest speed and then quickly increase to the highest speed on your blender. You’ll want to push the tamper (that long stick that mixes foods without touching the blades while the blender is running)  so that you push the fruit and ice towards the blades. You should be done within 60 seconds. Don’t mix any longer than that or you’ll end up with a not-so-frozen treat!

Serve subito-presto and enjoy. Let me know if – should I say “when” – you try it!