Recipes
Cherry Mango Sorbet
Recipes
Cherry Mango Sorbet
Try making this frozen treat to help cool down in the heat of summer. Cherries and mangoes are a great flavor combo full of antioxidants and vitamins.
INGREDIENTS
- 1 cup frozen cherries, pitted
- 1 cup frozen mango chunks
- 2-3 pineapple pulp cubes*
- Optional: honey, to taste
DIRECTIONS
- Use the the sorbet strainer with the Vitality 5800 | J1.
- Feed frozen fruit through the juicer.
- Next, feed through the frozen pulp cubes.
- Stir frozen mixture with a wooden spoon until desired consistency is reached.
- Enjoy!
* TO MAKE PULP CUBES
- Evenly add leftover juice pulp to ice cube trays and place in the freezer.
- Once completely frozen (at least 4 hours or overnight), remove cubes as needed.
- Use pulp cubes in smoothies for extra fiber or to make sorbet.
Recipe Tip: Use leftover fruit pulp to sweeten up smoothies and save the veggie-based pulps when you are craving a boost of vegetables in your smoothie or even in soups and sauces.
* TO MAKE PULP CUBES
- Add the mixture to popsicle molds and place a stick in the center of each one.
- Don’t have molds? Try pouring the mixture into a small paper cup or a large ice cube tray for smaller treats.
- Freeze for at least four hours.
- When you’re ready to eat, remove pops from the freezer, run the mold under room temperature water for about 10 seconds and enjoy!
For a quick reminder how to set-up your juicer for sorbet, check out this video.
- Choosing a selection results in a full page refresh.
- Press the space key then arrow keys to make a selection.