by Elise Schwartz | November 13, 2012 4:08 PM
Today’s recipe comes from the kitchen of Dr. B.J. Hardick, co-author of the book Maximized Living Nutrition Plans. This book outlines the foundation of the Core and Advanced Plans and is what inspired me to change my family’s lifestyle, and eventually start Healing Cuisine to share with all of you.
Dr. B.J. needed some menu planning help. He was throwing a Latin American themed dinner party for his friends. He wanted the perfect dessert to compliment his other courses. My mind immediately went to mangoes. Mango sorbet is a traditional dessert for many of the countries in South America. And, it’s super easy to make at home! We combined two recipes to create this new spin on mango sorbet, from Fine Cooking and Healing Cuisine.
Mango Mint Sorbet
Makes 8 Servings
8 cups organic mango, diced and frozen
1/2 cup full fat organic Greek yogurt
1/2 tsp fresh orange zest
1/2 cup fresh squeezed organic orange juice
2 tsp fresh mint, chopped
Put frozen fruit, yogurt, orange zest, orange juice, and mint into blender or food processor. Puree until creamy, stopping to scrape down sides of bowl as needed. If frozen mangoes don’t break down completely, gradually add water as needed through the feed tube while pureeing (a tablespoon or two at a time). Serve immediately or freeze. To serve later, allow 10-15 minutes for sorbet to soften at room temperature.
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