I called this wonderful creation mango sherbet because that’s exactly what it tasted like to me. It was a major throwback to my childhood growing up as a kid in Atlanta. During the summer, we’d literally run out to get ice cream whenever we heard the ice cream truck coming through our neighborhood. Mango sherbet was always my favorite, so I was really happy to have it again but this time it’s much healthier, vegan, dairy-free, and sugar-free.
I combined frozen mango with frozen banana and a small handful of blueberries to get this beautiful sunny color. It reminded me of the sunsets in Bali, making it even more of a special treat. All you need is three ingredients, plus a dash of coconut water or nut milk to make this. Easy, simple, and nutritious. I bet anyone who tried this wouldn’t even believe that it’s vegan and made just from fruit!
I’ve been loading up on fresh mango because here in Hong Kong there’s an abundance of them. I go to the “wet market” daily to get fresh produce which is basically a farmer’s market that’s open 24/7. You can get all sorts of fresh fruits and veggies in bulk for really cheap. I couldn’t believe how expensive mango was in the United States compared to Hong Kong! Now, I can actually eat it regularly without feeling like I’m splurging.
It’s still really hot and humid here in Hong Kong, even though it’s mid-September. We’re currently celebrating the mid-autumn festival which seems rather ironic given that it still feels like summer. Either way, I hope you’re not getting sick of all this vegan ice cream I’m eating because I don’t see an end in sight!
For me, what makes eating this every day so fun is that I can mix it up with different fruits. One day it’s mango blueberry dragon fruit nice cream then the next it’s dragon fruit nice cream with rawnola then the next it’s plain nice cream with rawnola. I’ve gone over and over in my head why I’m so obsessed with nice cream and here are a couple of reasons why:
- it’s completely raw, vegan, sugar-free, gluten-free, and dairy-free
- it takes under 5 minutes to make
- it’s super healthy and nutritious
- it’s only made from frozen fruit
- it leaves me feeling full, energized, and super happy
- it tastes like ice cream
I hope this helps explain why if you haven’t tried this before, you really should! Please, I’m begging you to give it a try. I can’t get over how much better I feel, how much I’ve grown to love food more and more each day, and how fun it is to make vibrant, plant-based meals. Eating healthy should be exciting, not a chore. Since I’ve adopted this high carb vegan lifestyle, I’ve stopped counting calories and limiting myself and instead nourish my body whenever I crave food. Whatever you believe and wherever you are in your food journey, I hope you can enjoy this mango sherbet too!
- 2 mangos, frozen
- 2 bananas, frozen
- 2 tbsp blueberries, frozen
- coconut water, as needed
- Add all frozen fruit to a blender or food processor.
- Process until broken up into small pieces.
- Add coconut water as needed and process, pushing fruit down into the blades until smooth and creamy.
- Transfer to a bowl.