The Pioneer Woman's 3-Ingredient Tropical Sorbet Is the Coolest Summer Dessert
There’s no summer food more iconic than ice cream, but if we’re being honest, when it’s really hot out, even ice cream can’t cool us down the way we want it to. Sure, it’s cold, but all that dairy kind of wipes us out, leaving us feeling even sweatier than we did before our snack. […]
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There’s no summer food more iconic than ice cream, but if we’re being honest, when it’s really hot out, even ice cream can’t cool us down the way we want it to. Sure, it’s cold, but all that dairy kind of wipes us out, leaving us feeling even sweatier than we did before our snack. But one treat that never lets us down is ice cream’s dairy-free cousin, sorbet. If you have a hard time finding ice cream shops nearby that serve this icy, fruity treat, never fear. Ree Drummond’s The Pioneer Woman Magazine just shared a recipe for mango sorbet, and you’ll need just three ingredients to make it at home.
Making ice cream at home can seem impossible if you don’t have an ice cream maker, but to make homemade sorbet, you can just use your food processor, and don’t need any fancy attachments. As for the ingredients, they couldn’t be more simple. You’ll just need frozen mango chunks (you can usually find them in the frozen fruit or frozen smoothie ingredients section at the grocery store, or can cube fresh mango and freeze it yourself), agave syrup (it adds sweetness and keeps the sorbet soft and scoopable), and lime juice to balance the sweetness of the mango and agave.
Just blend these ingredients together in the food processor until smooth, then enjoy! If you want the sorbet to set up a bit more, you can freeze it for a few hours. The sorbet can be eaten as-is, added to smoothies, used to create a fun cocktail or punch, or get topped with extra fruits to make for a nutritious, vitamin and fiber-packed snack…or even breakfast!
Once you’ve made sorbet with mango, you can also experiment with other ingredients. At it’s most basic, you’ll need frozen fruit, a liquid sweetener like agave, maple syrup, or honey, and some sort of acid to balance the flavors. Frozen peaches, honey, and lemon creates a summer sorbet that will remind you of your favorite peach iced tea; blueberries, maple syrup, and orange juice makes a sorbet that tastes like a summer morning in Maine; and raspberries, agave, and lime make a classic red fruit sorbet that’s so good, you might find yourself making it in the winter, too.
Whether you’re making The Pioneer Woman’s three-ingredient mango sorbet, or experimenting with other fruits and sweeteners, this is one easy summer dessert that’s bound to become a staple. Not a sorbet fan? Try one of these unbelievably tasty three-ingredient dessert recipes instead!
In search of more summer recipes? Giada De Laurentiis has plenty:
Watch: How to Make Watermelon Mango Salsa